Get ready to fall in love with the most irresistible gluten-free cookies that capture the essence of autumn in every single bite! These Pumpkin Snickerdoodle Cookies are not just a treat - they're a magical experience that combines the warm, comforting flavors of pumpkin and cinnamon with a perfectly soft, chewy texture that will make your taste buds dance. Whether you're gluten-sensitive or simply looking for a delectable seasonal dessert, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp sugar
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to cream them together until the mixture is light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Mix well until all ingredients are fully incorporated and the batter is smooth.
- In a separate bowl, whisk together the gluten-free all-purpose flour, cream of tartar, baking soda, cinnamon, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- In a small bowl, combine the 2 tablespoons of sugar and 1 teaspoon of cinnamon for rolling the cookies.
- Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Then roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious gluten-free pumpkin snickerdoodle cookies with a cup of tea or coffee!
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Use fresh cream of tartar for the best rise and tangy snickerdoodle flavor.
- Don't overmix the dough - this can make your cookies tough instead of tender.
- Use a cookie scoop for uniform cookie sizes that bake evenly.
- Let the cookies cool on the baking sheet for a few minutes before transferring - this helps them set properly.
- Store in an airtight container to maintain their soft, chewy texture for up to 5 days.
- For extra moisture, make sure to use pure pumpkin puree, not pumpkin pie filling.
- If the dough seems too sticky, chill it in the refrigerator for 15-20 minutes before rolling.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 1g
Fat: 6g
Saturated Fat: g
Cholesterol: 20mg
