This pumpkin snickerdoodle cookie recipe is perfect for fall. With a soft crunch on the outside and a moist inside, it makes for the perfect cookie and creates the perfect fall aroma in your home! Let’s try it!
How to Make Pumpkin Snickerdoodle Cookie
Combine baking soda and pumpkin puree together in a small bowl (let sit for at least 2 minutes)
In a separate big bowl combine the softened butter and sugar together. Add the egg into the butter mixture and whisk until fluffy. Add in the baking soda/pumpkin mixture into the large bowl with the vanilla extract and combine
In a separate small bowl combine gluten free flour, cinnamon, and pumpkin spice together. Add the flour mixture into the pumpkin mixture and combine (dough will be thick and sticky). Add in the walnuts and give it one final stir to combine
Combine cinnamon sugar topping together in a small separate bowl. Roll dough into tablespoon sized balls and roll into cinnamon sugar until lightly coated, then place onto cookie sheet lined with parchment paper (or greased lightly with no parchment paper)
Bake 10-15 minutes or until bottom of cookies are slightly browned (timing could vary based on oven). Leave cool on stove for ~2 minutes before transferring to another container
Tips
- Make pumpkin spice yourself! Ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 ½ teaspoons ground allspice, 1 ½ teaspoons ground cloves
Pumpkin Snickerdoodle Cookie
Course: Dessert, Recipes2
servings30
minutes15
minutes45
minutesIngredients
1/3 cup unsalted butter (softened)
3/4 cup sugar
1 egg
1 cup canned pumpkin puree
1 tsp vanilla extract
1 tsp baking soda
2 cups all purpose Gluten Free Flour
1/4 tsp salt
1 tbsp pumpkin spice
1 tsp ground cinnamon
1/4 cup crushed walnuts (optional)
- Topping
1/4 cup sugar
1.5 tsp cinnamon
Directions
- Preheat oven to 350 degrees
- Combine baking soda and pumpkin puree together in a small bowl (let sit for at least 2 minutes)
- In a separate big bowl combine the softened butter and sugar together
- Add the egg into the butter mixture and whisk until fluffy
- Add in the baking soda/pumpkin mixture into the large bowl with the vanilla extract and combine
- In a separate small bowl combine gluten free flour, cinnamon, and pumpkin spice together
- Add the flour mixture into the pumpkin mixture and combine (dough will be thick and sticky)
- Add in the walnuts and give it one final stir to combine
- Combine cinnamon sugar topping together in a small separate bowl
- Roll dough into tablespoon sized balls and roll into cinnamon sugar until lightly coated, then place onto cookie sheet lined with parchment paper (or greased lightly with no parchment paper)
- Bake 10-15 minutes or until bottom of cookies are slightly browned (timing could vary based on oven)
- Leave cool on stove for ~2 minutes before transferring to another container
