Gluten Free Pumpkin Snickerdoodles
Servings 36 cookies
Equipment
- Mixing Bowl
- Cookie Sheet
Ingredients
Cookie Dough
- 2 sticks unsalted butter room temperature
- 1 cup sugar
- ½ cup brown sugar
- ¾ cup pumpkin we used the canned mix
- 1 large egg
- 2 tsp vanilla
- 3 ¾ cup Pamela's Baking mix or other all-purpose GF flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp cinnamon
Coating
- ½ cup white sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- dash allspice
Instructions
- In a large bowl {or stand mixer}, beat together butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
- In another bowl mix flour, baking powder, salt, cinnamon and nutmeg. Gradually add the dry ingredients to the wet ingredients {I used a spatula, but the mixer is fine too.}
- After ingredients are thoroughly combined, chill the dough for at least an hour.
- When ready, preheat oven to 350° F
- Line baking sheets with parchment paper and mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture {I used two spoons so my hands wouldn’t get sticky.} Place on cookie sheet about 2 inches apart.
- Bake for 12 to 14 minutes. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining dough {parchment paper can be used again!}