Gluten-Free Pumpkin Snickerdoodles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 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
For rolling:
  • 1½ teaspoons cinnamon
  • 3 tablespoons sugar
Directions
  1. In mixing bowl, thoroughly cream together sugar and shortening.
  2. Add pumpkin, eggs, and vanilla and beat well.
  3. In a separate bowl, sift together flours, starch, xanthan gum, baking powder, soda, salt and spices.
  4. Add flour mixture to cream mixture and mix well.
  5. Refrigerate dough for one hour.
  6. Preheat over to 350 degrees.
  7. Roll dough into tablespoon sized balls. Roll in cinnamon sugar and place on greased cookie sheet.
  8. Bake at 350 degrees for 12 - 15 minutes.
Notes
Allow 1 hour in the prep time for refrigerating the dough.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15431