Homemade Gluten Free Pumpkin Snickerdoodle Cookies | Chewy & Tender!
Kick off fall baking with these gluten free pumpkin snickerdoodle cookies. This gf pumpkin cookie recipe uses pumpkin butter for an incredibly rich taste.
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, salt, baking soda, cream of tartar, pumpkin pie spice and sugar, and whisk to combine well.
Create a well in the center of the dry ingredients, and add the pumpkin butter, butter, egg, and egg yolk, mixing to combine after each addition. The dough will be thick, but soft.
Divide the dough equally among two large pieces of unbleached parchment paper or plastic wrap.
Roll each piece of dough in the paper or plastic into a cylinder about 1 ½-inches in diameter, and roll to wrap tightly, twisting the ends to seal.
If the dough is too soft to shape properly, place on a baking sheet and in the freezer for about 10 minutes or until firm enough to shape and slice.
When you are ready to bake the cookies, in a small bowl, place the pumpkin pie spice and sugar for the topping in a shallow bowl, and whisk to combine well.
Unwrap the cookie dough one roll at a time, and slice it in cross-section into about 24 pieces, each about ½ inch thick.
Press each disk of dough into the topping mixture on both sides, and on the edges if you can manage.
Place the disks of dough on the prepared baking sheets, about 2 ½-inches apart (the cookies will spread during baking).
Place the baking sheets, one at a time, in the center of the preheated oven and bake for 10 minutes, or until the cookies have spread to about double their original size, have a crackled appearance on top and appear set.
Remove from the oven and allow to cool on the baking sheets until firm (about 5 minutes).
Repeat with the remaining dough.
Notes
How to make your own pumpkin pie spice.Combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.Adapted from my recipe for Brown Butter Gluten Free Snickerdoodles; originally published on the blog in 2016; photos original, recipe tweaked slightly, text resources added.