Description
Discover how to bake delightful glutenfree pumpkin snickerdoodle cookies effortlessly Perfect for any fall gathering or sweet treat craving
2 cups of gluten free all-purpose flour
1 cup of granulated sugar
1/2 cup of brown sugar
1 cup of canned pumpkin puree
1 large egg
1 teaspoon of vanilla extract
1 teaspoon of baking powder
2 teaspoons of cinnamon
1/2 teaspoon of salt
1/4 cup of granulated sugar (for coating)
1 tablespoon of cinnamon (for coating)
Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large mixing bowl, combine gluten-free flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Stir until well blended.
Step 3: In another bowl, mix pumpkin puree, egg, and vanilla extract. Incorporate the wet mixture into the dry ingredients until a thick dough forms.
Step 4: (Optional) Chill the dough for about 15 minutes for softer cookies.
Step 5: Scoop out portions of dough and roll into balls. Roll in a mixture of granulated sugar and cinnamon to coat.
Step 6: Place the dough balls on a parchment-lined baking sheet and bake for approximately 20 minutes, or until the edges are set and lightly golden.
Step 7: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Delightful recipe for easy gluten free pumpkin snickerdoodle cookies encapsulating the essence of autumn while being incredibly simple to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150
- Sugar: Not specified
- Fat: 5g
- Carbohydrates: 25g
- Fiber: Not specified
- Protein: 2g
