Print

Pumpkin Snickerdoodles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious pumpkin-infused snickerdoodle cookies that are perfect for the fall season.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup gluten-free flour (or regular flour)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 2 tablespoons sugar (for rolling)
  • 1 tablespoon cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cream together the butter, sugar, and brown sugar until light and fluffy.
  3. Beat in the pumpkin puree, egg, and vanilla extract.
  4. Mix together the gluten-free flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Mix together the sugar and cinnamon for rolling in a small bowl.
  7. Scoop tablespoon-sized balls of dough, roll them in the sugar-cinnamon mixture, and place them on a baking sheet lined with parchment paper.
  8. Bake for 10-12 minutes or until the edges are set.
  9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Make sure the butter is softened but not melted for the best texture. Feel free to adjust spices to your taste.

Nutrition

Find it online: https://mydailyrecipeideas.com/pumpkin-snickerdoodles/

Scroll to Top