Gluten-Free Pumpkin Snickerdoodles
Author: Alea
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 36
- 1 cup sugar
- 1 cup shortening (I use Spectrum)
- 1 cup pureed pumpkin
- 1 egg
- 1 teaspoon vanilla
- ¾ cup rice flour
- ¾ cup tapioca flour
- ½ cup potato starch
- 1 teaspoon xathan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ginger
- 1½ teaspoons cinnamon
- 3 tablespoons sugar
- In mixing bowl, thoroughly cream together sugar and shortening.
- Add pumpkin, eggs, and vanilla and beat well.
- In a separate bowl, sift together flours, starch, xanthan gum, baking powder, soda, salt and spices.
- Add flour mixture to cream mixture and mix well.
- Refrigerate dough for one hour.
- Preheat over to 350 degrees.
- Roll dough into tablespoon sized balls. Roll in cinnamon sugar and place on greased cookie sheet.
- Bake at 350 degrees for 12 - 15 minutes.
Allow 1 hour in the prep time for refrigerating the dough.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15431
2.2.8