Easy Gluten Free Pumpkin Snickerdoodle Cookie

Introduction

Did you know that gluten sensitivity affects approximately 1 in 100 people worldwide? If you believe that gluten free options lack flavor or texture, let me challenge that perception with a delightful recipe for easy gluten free pumpkin snickerdoodle cookies. What if I told you that these cookies encapsulate the essence of autumn while being incredibly simple to make? Prepare for a surprisingly rich flavor and tender texture that might just turn you into a gluten free enthusiast!

Ingredients List

Ingredient	Quantity	Substitution Options
Gluten Free All-Purpose Flour	2 cups	Almond flour or oat flour (for a different flavor)
Granulated Sugar	1 cup	Coconut sugar (for a lower glycemic option)
Brown Sugar	1/2 cup	Maple syrup (add extra flour to maintain consistency)
Canned Pumpkin Puree	1 cup	Homemade pumpkin puree (simply roast and blend pumpkin)
Egg	1 large	Flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
Vanilla Extract	1 teaspoon	Almond extract (for a nutty flavor)
Baking Powder	1 teaspoon	Baking soda (adjust the acidic components accordingly)
Cinnamon	2 teaspoons	Apple pie spice (for additional warmth)
Salt	1/2 teaspoon	Sea salt or Himalayan pink salt (for gourmet flavor)
Granulated Sugar (for coating)	1/4 cup	Stevia or erythritol (for a sugar-free option)
Cinnamon (for coating)	1 tablespoon	Pumpkin pie spice (for extra flavor)

Timing

This cookie recipe requires a total time of about 30 minutes, which is significantly less than the average cookie recipe often taking up to 60 minutes. Here’s the breakdown:

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes

Step-by-Step Instructions

Step 1: Preheat the Oven

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This crucial step ensures that your cookies bake evenly and achieve that perfect golden-brown color.

Step 2: Prepare the Dough

In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour, 1 cup of granulated sugar, 1/2 cup of brown sugar, 1 teaspoon of baking powder, 2 teaspoons of cinnamon, and 1/2 teaspoon of salt. Stir thoroughly until well blended.

Step 3: Add Wet Ingredients

In another bowl, mix together 1 cup of canned pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Slowly incorporate this wet mixture into the dry ingredients until a thick dough forms. Don’t hesitate to use your hands for a more personal touch!

Step 4: Chill the Dough (Optional)

For softer cookies, consider refrigerating the dough for about 15 minutes. This step can help enhance flavors and improve texture, allowing the ingredients to meld beautifully.

Step 5: Shape the Cookies

Using a tablespoon, scoop out portions of dough and roll them into balls. Then, in a small bowl, mix together 1/4 cup of granulated sugar and 1 tablespoon of cinnamon. Roll the dough balls in this mixture to coat thoroughly.

Step 6: Bake the Cookies

Place the coated dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake in your preheated oven for approximately 20 minutes or until the edges appear set and lightly golden. Do not overbake, as the cookies will continue to firm up while cooling.

Step 7: Cool and Enjoy!

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy the incredible aroma filling your kitchen!

Nutritional Value / Health Benefits

Nutrient	Amount per Serving	Health Benefits
Calories	150	Provides quick energy without excess fat.
Carbohydrates	25g	Rich in fiber from pumpkin, contributing to digestive health.
Protein	2g	Essential for muscle repair and growth.
Fat	5g	Maintains cell structure and hormone production.
Vitamin A	160% of Daily Value	Promotes vision and skin health.
Calcium	40mg	Strengthens bones and teeth.

Healthier Alternatives for the Recipe

If you’re looking for healthier alternatives while maintaining the delightful pumpkin snickerdoodle flavor, consider the following substitutions:

• Use whole oat flour instead of gluten-free baking mixes for added fiber.
• Substitute coconut oil for butter to reduce saturated fats.
• Opt for stevia or monk fruit sweetener instead of sugar for a lower-calorie version.
• Add nuts or seeds (like walnuts or pumpkin seeds) for extra crunch and healthy fats.

Serving Suggestions

These gluten free pumpkin snickerdoodle cookies are not only a delightful treat on their own but can also be paired creatively. Consider the following suggestions:

• Serve warm with a scoop of vanilla ice cream for a cozy dessert.
• Pair with a strong cup of coffee or spiced chai to enhance the flavor profile.
• Make them a part of a festive cookie platter during fall gatherings alongside other seasonal treats.
• Drizzle with a light glaze made from powdered sugar and almond milk for an extra touch of sweetness.

Common Mistakes to Avoid

• Avoid using regular flour instead of gluten free flour; this will lead to undesirable results.
• Don’t skip chilling the dough if you have time, as this can enhance the final texture.
• Be careful not to overbake; take them out of the oven when the edges look set but the centers are still soft.
• Measure your ingredients accurately, as precision is crucial in gluten free baking.

Storing Tips for the Recipe

To maintain the freshness of your gluten free pumpkin snickerdoodle cookies, follow these storage tips:

• Store in an airtight container at room temperature for up to one week.
• For longer storage, freeze cookies in a zip-lock bag for up to 3 months. Thaw at room temperature before enjoying.
• You can also prepare the dough ahead of time and refrigerate for up to 2 days or freeze for future baking.

Conclusion

In summary, these easy gluten free pumpkin snickerdoodle cookies are a delightful treat that combines the flavors of fall with a tender, chewy texture. Try this easy recipe and share your thoughts in the comments, or subscribe for more delicious recipes!

FAQs

A: Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin! Just roast your pumpkin, puree it, and measure out one cup for the recipe. It adds a lovely, fresh flavor.

B: How can I make these cookies dairy-free?

To make these cookies dairy-free, substitute the butter with coconut oil or a dairy-free butter alternative. This maintains the texture while adhering to dairy-free diets.

C: Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days or freeze it for up to 3 months. Just ensure you allow it to come to room temperature before baking.

D: How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden and set. The centers may look soft; they will firm up as they cool. Avoid overbaking for the best texture!

Print

Sharing is caring!