Gluten Free Pumpkin Snickerdoodles
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup pumpkin puree (blotted with a paper towel)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the coating: 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, beat the softened butter, 3/4 cup granulated sugar, and brown sugar together using an electric mixer. Continue mixing for about 2-3 minutes until the mixture is light and fluffy.
- Mix in the egg yolk, vanilla extract, and the blotted pumpkin puree. Be sure to scrape down the sides of the bowl to ensure everything is fully incorporated. The mixture may look slightly curdled at this stage, which is normal.
- In a separate medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Slowly add these dry ingredients to the wet mixture while mixing on low speed until a soft dough forms.
- Place the dough in the refrigerator for at least 30 minutes. Chilling is a crucial step for gluten-free dough as it helps the flour hydrate and prevents the cookies from spreading too thin in the oven.
- In a small bowl, mix the coating ingredients (sugar and cinnamon). Scoop about 1 tablespoon of dough at a time and roll it into a ball between your palms. Roll each ball in the cinnamon-sugar mixture until generously coated.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.