If you don’t know what I’m about to tell you by now, you haven’t been reading closely enough. I. LOVE. PUMPKIN. Sadly, the pumpkin season is almost over. I think Thanksgiving kind of ends the pumpkin and brings on all those Wintery flavors so I only have a few days left to fit in a few more recipes. Last time there was a sale on pumpkin puree at the grocery store I grabbed 10 cans and I’m pretty sure the cashier thought I was crazy. Not as crazy as when I buy 10 packs of butter when it’s on sale, but still, crazy. He gave me a little sideways glance that either said “i’m intrigued” or “what is wrong with you.” I’m always hoping for the first one, but its probably the second. Whatever. He’d be jealous now if he saw these cookies. These cookies are fluffy, pumpkiny, and sweet. As always, pumpkin makes this dessert fluffy and cakey, which I personally like. I brought these to work and everyone loved them. We decided since the pumpkin made them cake that they could be considered donuts and it was acceptable to eat them at 7am! I think they’d be a great addition to a Thanksgiving get together, don’t you think?
Gluten Free Pumpkin Snickerdoodles
For the cookies:
- 3 3/4 cups gluten free flour blend
- 1 tsp xanthan gum if your blend doesn't already contain it
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
For the sugar coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp allspice
- In a medium bowl, combine the flour, xanthan gum (if using), baking powder, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, beat together the butter and sugars on medium speed until the creamed together and the butter looks lighter in color, about 2-3 minutes.
- Blend in the pumpkin, vanilla, and egg until combined.
- Then, gradually add in the flour mixture, blending until just incorporated.
- Chill the dough in the refrigerator for 1 hour.
- Preheat oven to 350F. Line baking sheets with parchment paper.
- In a small bowl, combine granulated sugar, cinnamon, ginger and allspice and give it a stir to combine.
- Using an ice cream scoop, scoop out balls of dough and roll them in the palms of your hand until their rounded.
- Place the ball of dough into the bowl with sugar in it and roll it around until the dough is coated. Place on the baking sheet. Repeat until you are finished, spacing the cookie dough balls 2-3 inches apart.
- With the bottom of a drinking glass, gently press down on each cookie ball so that it is slightly flattened.
- Bake cookies at 350F for 10 to 12 minutes. Let stand on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.
Source: Recipe from Annie’s Eats