Pumpkin Snickerdoodles

Despite how cliché it sounds, I love Fall and I have zero shame about it. I love the cooler weather, the way the air smells, leaves changing colors, and all the seasonally appropriate recipes to try out. I find myself coming back to these Pumpkin Snickerdoodles every year as they hit all the right spots.

I was able to modify this recipe recently to accommodate my gluten free friends and they were a hit. See note below for recipe modifications.

Although I have made a few slight modifications to this recipe, the original is from Wild Wild Whisk and can be found here.

To make Pumpkin Snickerdoodles, you will need…

• 4 oz (1 stick) unsalted butter, room temperature

• 1/4 cup light brown sugar

• 1/2 cup + 1 tablespoon granulated sugar, divided

• 1/2 cup pumpkin puree

• 1 large egg

• 1 teaspoon pure vanilla extract (or sub vanilla bean paste)

• 1 1/2 cup all purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon cream of tartar

• 1/2 teaspoon baking powder

• 1/4 teaspoon kosher salt

• 2 teaspoons pumpkin pie spice, divided

First, measure out granulated sugar and set aside 3 tablespoons to roll the cooking in later. Add 1 teaspoon pumpkin pie spice to reserved sugar.

In a small bowl, sift flour, cream of tartar, baking powder, baking soda, salt, and 1 tablespoon of pumpkin pie spice. Set aside.

Cream together butter, and remaining granulated sugar, and brown sugar. Mix until fluffy. Add the pumpkin puree, egg, and vanilla and beat until thoroughly combined.

Slowly mix in dry ingredients until just combined. Be sure to scrape down the sides of the bowl as needed to ensure the ingredients are well mixed.

Refrigerate dough for at least 1 hour, or over night.

Preheat oven to 375 degrees F and line cookie sheets with silicone baking sheets or parchment paper

Using a small cookie scoop, drop dough into sugar/pumpkin pie mixture and coat completely. Arrange on baking sheet with ~2 inches apart.

Bake for 9-11 minutes, or until the edges slightly brown. Let cool for 2-3 minutes on the baking sheet before transferring to cooling rack.

The gluten free version of these guys are a little less puffy and more moist. Think of a small doughnut ball of pumpkin-cinnamon goodness.

I subbed the all purpose flour for 1 1/2 cups almond flour, and only used 1/4 cup of pumpkin puree. Bake for the same amount of time, 10-11 minutes, and let cool slighlty on the cookie sheet before transferring to a cooling rack.

My GF friends loved them!

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Pumpkin Snickerdoodles

Prep Time- 15 minutes

Wait Time- At least 1 hour

Cook Time- 11 minutes

• 4 oz (1 stick) unsalted butter, room temperature
• 1/4 cup light brown sugar
• 1/2 cup + 1 tablespoon granulated sugar, divided
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract (or sub vanilla bean paste
• 1 1/2 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice, divided

1. Measure out granulated sugar and set aside 3 tablespoons to roll the cooking in later. Add 1 teaspoon pumpkin pie spice to reserved sugar.
2. In a small bowl, sift flour, cream of tartar, baking powder, baking soda, salt, and 1 tablespoon of pumpkin pie spice. Set aside.
3. Cream together butter, and remaining granulated sugar, and brown sugar. Mix until fluffy. Add the pumpkin puree, egg, and vanilla and beat until thoroughly combined.
4. Slowly mix in dry ingredients until just combined. Be sure to scrape down the sides of the bowl as needed to ensure the ingredients are well mixed.
5. Refrigerate dough for at least 1 hour, or over night.
6. Preheat oven to 375 degrees F and line cookie sheets with silicone baking sheets or parchment paper.
7. Using a small cookie scoop, drop dough into sugar/pumpkin pie mixture and coat completely. Arrange on baking sheet ~2 inches apart.
8. Bake for 9-11 minutes, or until the edges slightly brown. Let cool for 2-3 minutes on the baking sheet before transferring to cooling rack.