Recipe: Gluten-Free Pumpkin Snickerdoodle Cookies

I made Gluten-Free Pumpkin Snickerdoodle cookies a couple of weekends ago and they were perfect. They were soft, flavorful, and somehow, someway, got better with each day they sat in an airtight container on my counter. I took them to my office as part of our Halloween celebration and they were a big hit. 

I’m not going to wax on poetically about how great they are and why you should make them as soon as possible. I’m not a food blogger and I’m not going to make you read ten paragraphs to get to the actual recipe. 

Here is how to make the best Gluten-Free Pumpkin Snickerdoodle cookies you’ll ever have. 

Gluten-Free Pumpkin Snickerdoodle Cookies

Ingredients: 

• 1-1/2 cups gluten-free all-purpose flour (will work with regular all-purpose too!)
• 3/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/3 cup pumpkin puree
• 1 large egg
• 1/2 cup melted butter 

Topping

• 3 tablespoons sugar
• 1 teaspoon ground cinnamon

Directions: 

1. Preheat oven to 350º F.
2. Add dry ingredients to a large bowl and whisk together. 
3. In another bowl, add the wet ingredients and mix well (stand or hand mixer works great!)
4. Pour the wet ingredients into the dry ingredients and mix to form batter. 
5. In a small bowl, whisk the sugar and cinnamon to form a topping. 
6. Use a cookie scoop or spoon to make 1 inch balls, then roll in the sugar cinnamon and place onto a parchment paper lined cookie sheet.
7. Use a glass with a flat bottom and flatten each ball to about ½ inch deep.
8. Bake for 8-10 minutes until bottoms are golden.
   

My cookies needed closer to the ten minute mark and as I mentioned, they taste even better as the days go by! Make these Gluten-Free Pumpkin Snickerdoodle cookies for your Thanksgiving dessert table!