Gluten-Free Pumpkin Spice Snickerdoodles
Softy, chewy Pumpkin Spice Snickerdoodles are gluten-free and loaded with your favorite pumpkin spices.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 2-3 dozen 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
1 cup butter, softened
1 cup coconut sugar or brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
3/4 tsp ground ginger
1/2 tsp ground cloves
1/3 tsp allspice
1/2 tsp cream of tartar
1 1/2 tsp baking powder
3/4 tsp salt
2 1/2 cups gluten-free flour (I use Bob’s Red Mill 1 to 1)
Coating:
1/4 cup sugar (white
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
pinch allspice
Instructions
In a large bowl, whip the butter until it’s fluffy. Mix in the sugars. Beat in the eggs and vanilla extract. Scrape the sides, then stir in the baking powder, salt, and spices. Slowly add the flour as you continue mixing on medium-low speed.
Chill for 1-2 hours.
Preheat the oven to 375° and stir together the coating ingredients. Roll the dough into cookie balls, about 1 to 1 ½ inches. Roll in the sugar-spice mixture and coat well.
Bake for 7-8 minutes until the cookies are just firm. Do not overbake or the cookies will not be as deliciously moist. Remove from the oven and let cool for about 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
