Description
Pumpkin Snickerdoodles are about to be your favorite fall cookie! These homemade gluten free cookies are full of warm spice, have a cinnamon sugar dusting, and are made with real pumpkin & oat flour. They’re soft, chewy, buttery, and absolutely delicious! I promise you they’ll be gone before you even know it.
Ingredients
Scale
Cookies
- 1/2 cup salted butter, melted
- 1/3 cup pumpkin
- 1 cup white sugar
- 2 1/2 cup oat flour
- 1 egg
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking powder
Cinnamon Sugar
- 1/3 cup white sugar
- 2 tsp cinnamon
Instructions
- Set the oven to 350 degrees.
- Start by melting the butter and pumpkin together until smooth. I recommend doing this on the stove over low heat.
- Next add the the sugar to the butter & pumpkin and combine evenly. Also add the egg and vanilla extract. Mix until smooth.
- Then add in the dry ingredients – oat flour, cinnamon, baking powder, and salt. Combine until a dough forms.
- Place the cookie dough in the refrigerator to chill for at least 1 hour.
- Make the cinnamon sugar mixture by simply combining the cinnamon and sugar evenly.
- Remove the dough from the fridge and roll about tablespoon sized scoops of the dough into balls. Thoroughly coat the balls in the cinnamon sugar mixture. Place on a greased or parchment paper lined baking tray. Ensure there is enough room for the cookies to spread out a bit.
- Bake for 12 minutes.
- Remove from the oven and bang the pan on the counter a few times.
- Enjoy!
Keywords: Pumpkin Snickerdoodles, Pumpkin Snickerdoodle Cookies, Gluten Free Pumpkin Cookies, Gluten Free Pumpkin Snickerdoodles