Here we are in the swing of pumpkin season (also known as fall, or autumn) and everything is pumpkin flavored, so who needs another pumpkin recipe?
Well, this one is different.
This has just a touch of pumpkin and a whole lot of snickerdoodle. Its a great way to get your pumpkin fix without it being an actual pie or something super-pumpkiny. And the best part? These cookies are GREAT for potlucks or gifts!
I originally found this recipe at Cooking Classy and I altered it for our gluten and dairy free lifestyle. When I took it to a few events, everyone asked for the recipe, so I knew it needed a home on the blog!
These cookies are literally perfect. And they don’t taste chalky, like some gluten free recipes can. The pumpkin keeps them really moist and delicious. I usually end up eating, well… I won’t tell you how many I’ve eaten at once. (That will be my little secret.) Lets just say they are pretty addicting.
The recipe makes a large amount of cookies. 2-4 dozen depending on how large you make them, and the dough freezes just fine and can be saved for a rainy day!
As with as all gluten free recipes, the flour mix you use makes a difference. I’ve tried this with a few different blends and I like Bob’s Red Meal 1to1, but feel free to use whichever mix you prefer. Everybody has a preference and various food sensitivities.
Did I mention they are delicious. Because they are! You won’t regret trying this recipe!
Pumpkin Snickerdoodle Cookies
- 3 1/4 cups Gluten Free Flour (I use Bob Red Mill’s 1to1 because it can be used in the same ratio to all purpose flour)
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp Pumpkin Pie Spice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
- 2 tsp Pumpkin Pie Spice
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup butter substitute (I used Earth Balance Soy Free Spread)
- 1 large egg yolk
- 3/4 cup canned pumpkin puree
- 1 1/2 tsp vanilla extract
- 1/4 cup granulated sugar (See note in recipe for best type of sugar)
- 1 1/2 tsp ground cinnamon
In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt and Pumpkin Pie Spice set aside.
In a large bowl cream together butter, granulated sugar and brown sugar. Mix in egg yolk, then mix in pumpkin and vanilla extract. Slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap or towel and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration.
Note: When using the sugar for the topping, the smaller the granules the better. I used one brand of sugar for many batches and they always turned out great, then I bought a different brand and the granules were larger and for some reason, all the bottoms of my cookies burned. When I tried with the smaller granule sugar, the cookies turned out fine again. So weird! So if I do this again with the large granules, I will just sprinkle the sugar/cinnamon mix ON TOP of the cookies after I press them down a little on the cookie sheet.
In a small bowl, whisk together the 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out with a spoon (approx 2tbsp of dough) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 – 14 minutes (they should look just slightly under-baked as they’ll cook slightly once removed from oven). You will need to press the tops down just a bit with a fork to flatten it into more of a *cookie* shape (rather than the muffin it may look like) Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.