Gluten Free, Dairy Free, Soy Free
Pumpkin Spice Snickerdoodles are made with pumpkin puree and seasoned with a homemade pumpkin pie spice blend. This scrumptious fall treat is tender and chewy, filled with pumpkin spice flavor, and coated in a powdery sugar and pumpkin pie spice blend! Plus, these no-chill cookies are ready to eat in only 25 minutes!
Why I Love This Recipe
These soft baked cookies are bursting with big pumpkin flavor! They are more dense and chewy than a traditional cakey cookie, with a moist and chewy texture you'll be craving throughout the season! Rolled in a warm, sweet sugar and pumpkin pie spice, these snickerdoodles taste like a fall cookie version of powdered donuts.
Plus, with this recipe you can say goodbye to overly sticky gluten free cookie dough! This no-chill dough makes Pumpkin Spice Snickerdoodles super easy to make! Perfect for a quick weeknight treat, these healthy ingredients come together and are ready to bake in only 10 minutes.
Why remove excess moisture from pumpkin puree
Pumpkin puree contains quite a bit of water. However, unlike breads and muffins, cookie dough doesn't typically include added liquids. Because of this, make sure to follow the step to blot excess moisture from the pumpkin puree.
Trust me, I tried 3 different recipe variations to avoid this step (before actually trying it and finding out how simple it is)! After sitting at room temperature for about 24 hours, they all ended up with a wet, slimy coating on the outside.
The good news is, absorbing the extra liquid is an easy process! Pumpkin puree doesn't stick to the paper towels like I thought it would. Instead, after the excess moisture is absorbed, it easily peels off the napkins and yields moist, tender cookies.
Tips for room temperature ingredients
Having room temperature eggs and slightly softened butter is important to obtain the soft fluffy texture of these cookies. Try these hacks to make this process much faster:
- For quick room temperature eggs: place eggs in a small bowl and cover with lukewarm water. Let sit for 1-2 minutes.
- For quick butter softening: First, fill a large bowl half-way with tap water on hottest setting. Then, let set 30 seconds to 1 minute. Next, drain and wipe dry with paper towels. Finally, slice butter into 1 tablespoon squares and add to warmed bowl. Let set 1-2 minutes. Viola! Softened butter 😉
What is xanthan gum?
Xanthan gum can be found in the allergy friendly section of most grocery stores' baking aisle. It’s Whole30 and Paleo approved and helps to bind this gluten-free dough together. This allows the baked cookie hold it’s structure. Many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. So, I would advise you not skip this ingredient otherwise your cookies could turn out crumbly.
Storage directions
You can store these cookies 2 days in an airtight container at room temperature or 5 days refrigerated.
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📖 Recipe
Pumpkin Spice Snickerdoodles {Gluten Free, Dairy Free}
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 2 small bowls or rimmed plates
- 1 electric hand mixer
- measuring cups and spoons
- 2 tablespoon measuring spoon
- 2 large baking sheets
- parchment paper or silicone baking mat
Ingredients
Dry Ingredients
- 1½ cups almond flour
- 1 cup + 2 tbsp brown rice flour
- ½ cup cassava flour
- 2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1½ tablespoon Homemade Pumpkin Pie Spice*
- 2 pinches salt
Wet Ingredients
- ½ cup diary free butter** (1 stick butter) softened
- ¾ cup coconut sugar
- 1 egg room temperature
- ½ cup pumpkin puree excess moisture removed
Pumpkin Spice Snickerdoodle Coating
- ¼ cup coconut sugar
- 1 tablespoon Homemade Pumpkin Pie Spice
Instructions
- Place 2 layers of napkins in a small bowl. Add pumpkin puree and spread out with a silicone spatula or spoon. Press another 2 layers of napkins gently onto the top. See cooking tips above for rationale.
- In a large mixing bowl cube butter and allow to sit out at room temperature to soften.
- Preheat oven to 350℉ and line baking sheets with parchment or silicone baking mats.
- In a medium mixing bowl combine dry ingredients: almond flour, brown rice flour, cassava flour, baking soda, xanthan gum, Homemade Pumpkin Pie Spice and salt. Whisk until well combined.
- Using an electric hand mixer on LOW cream softened butter until smooth. Add ¾ cup coconut sugar and cream together on MED-LOW until smooth.
- Add egg and blend on MED-LOW until fully combined.
- Remove top layer of napkins from pumpkin puree. Carefully lift the napkin and scrape pumpkin puree into butter, sugar and egg mixture. Mix on MED-LOW until fully incorporated.
- Add dry ingredients to wet ingredients and use a silicone spatula or wooden spoon to mix until fully combined. It should be moist with no noticeable bits of flour.
- Make sugar and spice coating: in a shallow bowl or rimmed plate add ¼ cup coconut sugar and 1 teaspoon Homemade Pumpkin Pie Spice. Whisk together to fully combine.
- Using a shallow 2 tablespoon measuring spoon (or 1 tablespoon and double scoop) scoop dough and roll gently into balls careful not to squeeze tightly.
- Roll balls in generous coating of coconut sugar and pumpkin pie spice blend.
- Place on cookie sheet at least 1" apart and press down gently to make 2-2½" round cookies.
- Bake for 10-11 minutes until browned and no longer moist looking on the outside. Allow to cool 5 minutes for cookies to set up.
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