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+ servings
Gluten Free Pumpkin Snickerdoodle Cookie with a bite taken out of it.
5 stars (3 ratings)

Gluten Free Snickerdoodle Cookies with Pumpkin Puree

Prep Time: 8 minutes
Cook Time: 7 minutes
chilling time: 30 minutes
Total Time: 45 minutes
Yield: 8 cookies
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!

Ingredients
 

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

Instructions
 

  • 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!

Nutrition

Calories: 150kcal
Course: Dessert
Cuisine: American
Keywords: fall baking, fall dessert, gluten free cookies, gluten free dessert, pumpkin recipes, pumpkin snickerdoodles, snickerdoodle cookies