As the leaves begin to change and the air turns crisp, there's nothing quite like the comforting aroma of freshly baked cookies wafting through your kitchen. Among the many fall-inspired treats, gluten-free pumpkin snickerdoodles stand out as a delightful combination of warm spices, soft texture, and a hint of pumpkin flavor. Whether you're gluten-intolerant or simply looking to explore new baking horizons, these cookies are a must-try this season.
Snickerdoodles are a classic cookie known for their soft, chewy texture and cinnamon-sugar coating. The addition of pumpkin puree not only enhances the flavor but also adds moisture, making these cookies even more tender. By using gluten-free flour, this recipe caters to those with dietary restrictions without compromising on taste or texture. The result is a cookie that's perfect for autumn gatherings, cozy evenings, or even as a thoughtful homemade gift.
To make gluten-free pumpkin snickerdoodles, you'll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter (softened) | 1/2 cup |
| Granulated sugar | 3/4 cup |
| Pumpkin puree | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/4 teaspoon |
| For the coating: | |
| Granulated sugar | 1/4 cup |
| Cinnamon | 1 tablespoon |
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for achieving the right texture in your cookies.
Beat in the pumpkin puree, egg, and vanilla extract until well combined. The pumpkin puree not only adds flavor but also keeps the cookies moist.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to dense cookies.
In a small bowl, mix together the granulated sugar and cinnamon for the coating. This will give your cookies their signature snickerdoodle look and taste.
Using a cookie scoop or tablespoon, form the dough into balls. Roll each ball in the cinnamon-sugar mixture until fully coated, then place them on the prepared baking sheet.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Yes, you can substitute regular all-purpose flour if you don’t need the cookies to be gluten-free. However, the texture may vary slightly.
Absolutely! Canned pumpkin puree works just as well as homemade. Just make sure it’s pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
Yes, you can make vegan gluten-free pumpkin snickerdoodles by substituting the butter with a plant-based alternative and using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg.
The cookies are done when the edges are lightly golden, but the centers are still soft. They will continue to firm up as they cool on the baking sheet.
Gluten-free pumpkin snickerdoodles are a delightful treat that captures the essence of fall in every bite. With their soft, chewy texture and warm spices, these cookies are sure to become a seasonal favorite. Whether you're baking for yourself, your family, or a gathering of friends, this recipe is a wonderful way to celebrate the flavors of autumn. So, roll up your sleeves, preheat your oven, and get ready to enjoy the comforting aroma and taste of these delicious cookies. Happy baking!
``` Back to Home