Gluten Free Snickerdoodle Cookies with Pumpkin Puree are easy to make and delicious. They are a fun twist on a classic snickerdoodle. Perfect for the fall and holiday season!
Cookies
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/4 cup salted butter, melted
- 1 egg yolk
- 1/2 cup canned pumpkin, drain liquid
- 1 tsp vanilla extract
- 3/4 cup gluten free flour, or regular all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1 tsp pumpkin pie spice
Cinnamon Sugar Coating
- 1 tbsp ground cinnamon
- 3 tbsp granulated sugar
Preheat the oven to 350 degrees F
Combine both sugars and butter in a large mixing bowl
Mix until combined before adding in the egg yolk, drained pumpkin puree (squeeze out the liquid in a paper towel) and vanilla extract
Once combined, fold in the dry ingredients
Use a 2 tbsp cookie scooper to portion the dough
Roll the dough into a ball and coat in the cinnamon sugar mixture
Place the cookie dough balls on a baking sheet lined with parchment paper leaving about 2-3 inches between each cookie
Flatten the balls so that they spread out more evenly
Bake for 10-11 minutes
Remove from oven and let cool for 10 minutes on the tray before transferring to a cooling rack
Enjoy!
Calories: 150kcal