Gluten-Free Pumpkin Snickerdoodles
This soft, chewy gluten-free pumpkin snickerdoodles recipe is perfect when the weather gets chilly. With plenty of warm spices, they're the perfect fall cookie!
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Servings: 18 cookies
Ingredients
For The Wet Ingredients:
- 1 cup butter, cut into cubes (2 sticks, 226 grams)
- ¾ cup sugar (150 grams)
- ¾ cup packed brown sugar (150 grams)
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 3 Tablespoons pure maple syrup
- 1 egg yolk (save the white for another use)
- 1 teaspoon vanilla extract
For The Dry Ingredients:
- 2 ¾ cup gluten-free measure for measure flour,* weighed or scooped and leveled (330 grams)
- 1 Tablespoon cornstarch or arrowroot
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
To Roll The Cookies:
- ¼ cup sugar (50 grams)
- 2 teaspoons cinnamon
Instructions
- Brown The Butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a bowl to cool. (Get step-by-step instructions for browning butter here)
- Cool The Butter To Room Temperature. Then, allow the brown butter to cool to room temperature. This can take 30+ minutes, but you can speed the process along a bit by placing it in a bowl in the refrigerator and setting a timer for 20 minutes. Don't let the butter solidify, as it should still be liquid for this recipe.
- Add The Sugars. When the butter is room temperature (you do NOT want it warm or the cookies will spread too much!), add it to a large bowl or stand mixer along with the sugar and brown sugar. Mix until well combined. The mixture will look like wet sand.
- Mix In Pumpkin, Syrup, Egg Yolk, And Vanilla. Stir to combine for 1-2 minutes.
- Add Dry Ingredients. Then, add gluten-free flour, cornstarch, cinnamon, nutmeg, salt, cream of tartar, and baking soda. Stir until just combined.
- Chill The Dough. Cover the dough and chill 1 hour before baking. This helps control the spread and hydrate the flour, which gives the cookies a better shape and texture.
- Preheat The Oven & Prep The Pans. When you're ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Scoop And Roll. In a small shallow bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon and whisk to combine. Use a large cookie scoop (3 Tablespoons) to scoop large balls of cookie dough. Roll each ball of dough in the cinnamon-sugar mixture to coat well, then place on the prepared pan.
- Bake The Cookies. Bake 6 cookies at a time at 350 degrees for 12-14 minutes, or until the edges are set and the centers look set. (They'll continue to set on the baking sheet as they cool.) Remove the cookies from the oven and use a large round cookie cutter to gently coax the cookies into perfect circles.
- Cool & Repeat. Let the cookies cool on the baking sheet 3-5 minutes, then transfer to a wire rack to cool completely. Repeat the process with the remaining dough, alternating between baking sheets so you don't put cold dough on a hot baking sheet.
- Store leftover cookies in an airtight container at room temperature 2-3 days, in the refrigerator 3-4 days, or in the freezer up to 6 weeks.
Notes
*We recommend King Arthur Measure For Measure Gluten-Free Flour blend for this recipe. If you use another blend, be sure that it contains xanthan gum and know that your results may vary slightly. Be sure to weigh or scoop the flour very carefully or your cookies will spread differently than mine.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-pumpkin-snickerdoodles/