Holidays always call for classic comfort treats and make in advance–no fuss creations like these pumpkin snickerdoodles, that leave you time to enjoy family and friends.
Snickerdoodles are a simple cookie that get rolled in cinnamon sugar and baked just perfectly so there’s no crunch, just soft, chewy deliciousness.
As always these are gluten free and hassle free. Hope you try and enjoy! Tag me if you try these or tag and share your own holiday creations!
Pumpkin Snickerdoodles
Ingredients
- ¾ cup butter room temperature
- ¼ cup shortening or butter
- ¾ cup granulated sugar
- ¾ cup brown sugar light or dark
- 1 large egg
- ½ cup pumpkin puree canned or homemade
- 1 tsp vanilla extract
- 3 cups gluten-free flour
- 3 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ cup granulated sugar for rolling the dough balls
- 1 tsp pumpkin pie spice for rolling the dough balls
- 1 tsp ground cinnamon for rolling the dough balls
Instructions
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Preheat oven to 375℉. Line a baking tray with parchment paper. Set aside.
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Beat together butter and shortening (if using) until smooth. Add granulated sugar, brown sugar, egg, pumpkin puree, and vanilla, pumpkin spice, baking soda and salt and beat until combined.
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Add the flour and mix until combined.
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Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 teaspoon of ground cinnamon.
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Roll into balls then roll into spiced sugar and place on the prepared baking sheet 2 inches apart. Bake 7-9 minutes. Allow cookies to cool in the baking sheet for 2 minutes before transferring cookies to a cooling rack.
