```html Gluten-Free Pumpkin Snickerdoodle Cookies

Gluten-Free Pumpkin Snickerdoodle Cookies: A Fall Delight

As the leaves begin to change and the air turns crisp, there's no better way to embrace the season than with a batch of warm, freshly baked gluten-free pumpkin snickerdoodle cookies. These cookies are the perfect blend of classic snickerdoodle flavor with a hint of pumpkin spice, making them a must-have treat for anyone who loves autumn flavors. Whether you're gluten-free by necessity or choice, these cookies are sure to become a seasonal favorite.

Why Gluten-Free Pumpkin Snickerdoodle Cookies?

Snickerdoodle cookies are a beloved classic, known for their soft, chewy texture and cinnamon-sugar coating. By adding pumpkin puree and a touch of pumpkin spice, we elevate this traditional cookie into a fall-inspired masterpiece. The gluten-free aspect ensures that everyone can enjoy these treats, regardless of dietary restrictions. Plus, the pumpkin adds moisture, making these cookies even more tender and delicious.

Ingredients You'll Need

To make these gluten-free pumpkin snickerdoodle cookies, you'll need the following ingredients:

Ingredient	Quantity
Gluten-free flour blend	2 cups
Baking soda	1/2 teaspoon
Cream of tartar	1 teaspoon
Salt	1/4 teaspoon
Unsalted butter (softened)	1/2 cup
Granulated sugar	3/4 cup
Pumpkin puree	1/4 cup
Egg	1 large
Vanilla extract	1 teaspoon
Pumpkin pie spice	1 teaspoon
Cinnamon sugar (for rolling)	1/4 cup

Step-by-Step Instructions

Follow these simple steps to create your gluten-free pumpkin snickerdoodle cookies:

Preheat your oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, cream of tartar, and salt. Set aside.
Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add wet ingredients: Beat in the pumpkin puree, egg, vanilla extract, and pumpkin pie spice until well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Shape the cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Gluten-Free Pumpkin Snickerdoodle Cookies

Here are some tips to ensure your cookies turn out perfectly every time:

Use a good gluten-free flour blend: Not all gluten-free flours are created equal. Look for a blend that includes xanthan gum, which helps mimic the texture of gluten.
Don't overmix the dough: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
Chill the dough: If the dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes before shaping the cookies.
Adjust baking time: Oven temperatures can vary, so keep an eye on your cookies and adjust the baking time as needed.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour for the gluten-free flour blend if you don't need the cookies to be gluten-free. However, the texture may be slightly different.

Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to 3 months. Simply shape the dough into balls, roll them in cinnamon sugar, and place them on a baking sheet to freeze. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, you can bake them directly from frozen, adding a couple of extra minutes to the baking time.

How should I store the baked cookies?

Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but make sure it's well-drained and has a similar consistency to canned pumpkin puree. Too much moisture can affect the texture of the cookies.

Conclusion

Gluten-free pumpkin snickerdoodle cookies are the perfect treat to celebrate the flavors of fall. With their soft, chewy texture and warm spices, these cookies are sure to be a hit with everyone, whether they're gluten-free or not. Plus, they're easy to make and can be customized to suit your preferences. So, grab your ingredients, preheat your oven, and get ready to enjoy the cozy, comforting taste of autumn in every bite!

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