Gluten Free Pumpkin Snickerdoodles
It’s October 1st which means pumpkin everything until Thanksgiving 🤣. Do you agree or no?
Anyways, I opened a can of pumpkin up this morning to make pumpkin pie overnight oats and was wondering what to do with the rest of it. I was looking up recipes when a pumpkin snickerdoodles recipe came up. I looked at it and was like, no way, too much sugar, too much butter and way too many steps-so I created this version of GF Pumpkin Snickerdoodle Cookies.
1/2 cup butter (1 stick) softened
1/2 cup brown sugar
2 eggs
1/2 cup pumpkin puree
2 1/2 cup gluten free flour (if using regular all purpose flour start with 2 cups then if needed add more)
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
dash of salt
2 tsp cream of tartar
Mix wet ingredients together until smooth. Add in dry ingredients and mix until cookie dough consistency. If using GF flour the dough will be a bit more wet then normal cookie dough. Make into balls (I used a bigger cookie scoop and made 14 cookies). Put 1 TBSP sugar and 1/2 tsp cinnamon on a plate. Roll balls into cinnamon/sugar mixture and then put on a cookie sheet and flatten slightly with your hand. Bake at 350 degrees for 12-14 minutes. Enjoy!
Want healthy holiday recipes? Grab the guide here
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