Gluten-Free Pumpkin Snickerdoodles

Snickerdoodles are my favorite cookie and pumpkin cookies are my daugher’s favorite, so when I saw recipes for Pumpkin Snickerdoodles floating around the internet I knew I would have to make some. I didn’t see any gluten-free version, so I had to decided between adapting one of the recipes to make them gluten-free or use my gluten-free pumpkin cookie recipe to make gluten-free snickerdoodles. I decided to go with a recipe that I knew my family loved and adapted my frosted pumpkin cookie recipe.

The cookies are melt in your mouth delicious. They retained a rounded shape, rather than flattening out which created a moist and fluffy cookie.

Gluten-Free Pumpkin Snickerdoodles

Yield: 3  dozen

Ingredients:

1 cup sugar
1 cup shortening (I use Spectrum)
1  cup pureed pumpkin
1 egg
1 teaspoon vanilla
3/4 cup rice flour
3/4 cup tapioca flour
1/2 cup potato starch
1 teaspoon xathan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ginger

For rolling:

1 1/2 teaspoons cinnamon
3 tablespoons sugar

Directions:

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.

You may also enjoy:

Gluten-Free Chai Doughnuts with Vanilla Glaze

Pumpkin Pie Fudge

Curry Steak with Spicy Lentils

This post is linked to Gluten-Free Wednesdays.