Pumpkin Snickerdoodles

I revised my GF Snickerdoodles recipe from my grandma into a scrumptious Pumpkin Snickerdoole recipe that is perfect for fall weather! 

Some of my family recently flew up to visit Mike and I for a long weekend, and I knew I had to make a family favorite cookie - Snickerdoodles. Since we're beginning to experience fall weather where we live, I wanted to put a fall spin on our favorite cookie recipe. Pumpkin Snickerdoodles were the perfect solution. I made the cookie dough in advance and defrosted it in the fridge before baking according to the recipe below. They still tasted delicious, even after being frozen for a week.

Pumpkin Snickerdoodles
Cookie Ingredients:
·1 cup butter, softened

·1½ cups sugar

·1 egg

·¾ cup pumpkin puree

·2¼ cups GF all-purpose flour

·2 tsp xanthan gum

·2 tsp cream of tarter

·1 tsp baking soda
·½ tsp cinnamon

·½ tsp salt

Sugar Mixture Ingredients:

·⅓ cup sugar

·2 tsp cinnamon

·½ tsp allspice

·¼ tsp ginger

·¼ tsp nutmeg

Directions:

Mix cookie ingredients in a large bowl and roll into balls size of a walnut. Cool cookie dough for 30 minutes. Mix sugar mixture ingredients in a small bowl and roll cookie dough balls in sugar mixture.

Place 2” apart on ungreased cookie sheet. Bake 8 minutes at 400˚ until slightly brown and still soft.

Makes 48-60 cookies.


I've also shared this recipe on: Slightly Indulgent Tuesday, Go Ahead Honey It's Gluten Free, Our Spunky Holiday, Halloween