Gluten Free Snickerdoodle Cookies with Pumpkin Puree
These Pumpkin Snickerdoodles are easy to make and delicious. They are a fun twist on a classic snickerdoodle. Perfect for the fall, winter and holiday season!
Ingredients
Cookies
- 2/3 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/2 cup salted butter, melted
- 1 egg
- 1/3 cup canned pumpkin, drain liquid
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour, or gluten free all purpose flour
- 1/2 tsp baking soda
- 3/4 tsp cream of tartar
Cinnamon Sugar Coating
- 1 tbsp pumpkin pie spice, or 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, drained pumpkin puree (squeeze out the liquid in a paper towel) and vanilla extract
- Once combined, fold in the dry ingredients
- Chill the dough in the fridge for 30 minutes
- Use a 2 tbsp cookie scooper to portion the dough
- Roll the dough into a ball and coat in the pumpkin spice and sugar mixture
- Place the cookie dough balls on a baking sheet lined with parchment paper leaving about 2-3 inches between each cookie
- Bake for 11-13 minutes
- Remove from oven and let cool for 10 minutes on the tray before transferring to a cooling rack
- Enjoy!
Nutrition
Serving: 1cookie, Calories: 229kcal, Carbohydrates: 41g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 51mg, Sodium: 171mg, Potassium: 118mg, Fiber: 1g, Sugar: 7g, Vitamin A: 1975IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 2mg