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Pumpkin Snickerdoodles, your new favorite cookie

Pumpkin Snickerdoodles

Prep

Cook

Total

Yield 30

Light and cakey, Pumpkin infused snickerdoodles covered in sparkling, spiced sugar.

Ingredients

Instructions

  1. Preheat oven to 375°. Line baking sheets with parchment.
  2. Make flax egg in a small bowl. 1 TB. ground flax meal mixed with 3 TB. warm water. Stir and let sit.
  3. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt & nutmeg.
  4. In a large bowl, using an electric mixer, mix together butter, cane sugar and pumpkin until smooth. Add flax egg and vanilla extract and combine.
  5. Add flour mixture and mix on low to combine. Stir sides if needed.
  6. In a small bowl whisk together find sugar, cinnamon and allspice.
  7. Roll dough into 1 1/2" sized balls then drop into sugar mix. Roll round to coat and transfer to lined baking sheet. Flatten each slightly to about 1/2" thick.
  8. Bake 12-14 minutes (rotate half-way through).
  9. Let cool on sheets completely before storing.

Notes

Flour options: Can substitute All-Purpose Flour in equal amounts to recipe. If using a different Gluten-Free blend, do not forget to add Xanthan Gum if required.

Courses Dessert

Recipe by Allergylicious at https://allergylicious.com/pumpkin-snickerdoodles/