Gluten Free Pumpkin Snickerdoodle Recipe

Everywhere you look there seems to be pumpkin spice flavored products. While I love the flavors of the season and all the arm spices – I hate fake additives to give us those flavors. I’d rather have cookies, baked goods and drinks made with real pumpkin and spices. We’re huge fans of Snickerdoodle cookies, so this fall I decided to make a batch that were not only gluten free and dairy free – but filled with pumpkin flavor added in thanks to some pumpkin puree.

Ingredients:

• 1 cup Shortening
• 1 cup White Sugar
• 1/2 cup Light Brown Sugar
• 3/4 cup Pumpkin Puree
• 1 large Egg
• 2 tsp Vanilla Extract
• 2 1/4 cups White Rice Flour
• 1 1/2 cups Tapioca Starch
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Ground Cinnamon
• 1 tsp Cream of Tartar
• 1 tsp Salt
• 1/4 tsp Ground Nutmeg

Topping:

• 1/2 cup White Sugar
• 1 tsp Ground Cinnamon
• 1/4 tsp Allspice

Directions: 

1. In your mixer bowl beat together your shortening, white sugar and light brown sugar until light and fluffy. Add in your pumpkin, egg and vanilla extra and mix until smooth.
2. In a large bowl combine your flours, baking powder, cinnamon, cream of tartar, salt and nutmeg. Whisk together and gradually add into your wet mixture. Once combined refrigerate for at least 1 hour.
3. Preheat your oven to 350 degrees and line your baking sheets with parchment paper.
4. In a small mix together your topping ingredients. Roll your dough into 1 inch balls and place on the cookie sheet at least 2 inches apart.
5. Using the bottom of a glass, press each ball until it is approximately 1/4″ thick. If your glass sticks when you push it onto the dough, dip it into your topping mix first.
6. Bake for 12 minutes. Cool on the pan for 5 minutes before moving to the cooling rack. Allow to cool completely before enjoying.

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Gluten Free Pumpkin Snickerdoodle Recipe

Ingredients

• 1 cup Shortening
• 1 cup White Sugar
• 1/2 cup Light Brown Sugar
• 3/4 cup Pumpkin Puree
• 1 large Egg
• 2 tsp Vanilla Extract
• 2 1/4 cups White Rice Flour
• 1 1/2 cups Tapioca Starch
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Ground Cinnamon
• 1 tsp Cream of Tartar
• 1 tsp Salt
• 1/4 tsp Ground Nutmeg
• Topping:
• 1/2 cup White Sugar
• 1 tsp Ground Cinnamon
• 1/4 tsp Allspice

Instructions

1. In your mixer bowl beat together your shortening, white sugar and light brown sugar until light and fluffy. Add in your pumpkin, egg and vanilla extra and mix until smooth. 
2. In a large bowl combine your flours, baking powder, cinnamon, cream of tartar, salt and nutmeg. Whisk together and gradually add into your wet mixture. Once combined refrigerate for at least 1 hour. 
3. Preheat your oven to 350 degrees and line your baking sheets with parchment paper. 
4. In a small mix together your topping ingredients. Roll your dough into 1 inch balls and place on the cookie sheet at least 2 inches apart. 
5. Using the bottom of a glass, press each ball until it is approximately 1/4" thick. If your glass sticks when you push it onto the dough, dip it into your topping mix first. 
6. Bake for 12 minutes. Cool on the pan for 5 minutes before moving to the cooling rack. Allow to cool completely before enjoying. 

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