Love a good snickerdoodle cookie? Fluffy with those distinct cracks and undeniable cinnamon sugar coating! They are one of the best cookies you could ever taste.
They also happen to be one of my dads favorites!
I have put a fall twist on this classic cookie (because why not?!) Add a little pumpkin and spices and you’ve got yourself a delicious fall cookie definitly worth
sharing eating all by yourself!
This cookies doesn’t have a strong pumpkin flavor but the hints of ginger and cloves in the pumpkin spice is sure to remind you of your favorite fall dessert.
If you’re looking for something fluffy, warm, and soft (just like a blankey) check out the recipe below!
- 1 Cup Butter, room temperature
- 1 Cup White Sugar
- 1/2 Cup Brown Sugar
- 3/4 Cup Pumpkin Puree
- 1 Egg
- 2 tsp Vanilla
- 3 1/2 Cups Gluten Free Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 1/2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/2 Cup White Sugar
- 2 tsp Ground Cinnamon
- Preheat oven to 350 degrees
- Line baking sheet with parchment paper
- In stand mixer or with hand held mixer cream butter and both sugars till light and fluffy.
- Once combined add pumpkin puree, egg, and vanilla.
- In a separate medium sized bowl combine flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- Slowly add dry mixture, a cup full at a time, to wet mixture until combined.
- Let dough rest in refrigerator for at least and hour.
- While waiting combine white sugar and cinnamon for the topping in a separate bowl.
- After dough has rested, roll spoonfuls of dough into ball and roll in cinnamon sugar mixture until evenly coated.
- Place on lined baking sheet and lightly press down balls with palm of hand to slightly flatten.
- Bake for 8 to 10 minutes or until bottoms are lightly golden and cookie is light and fluffy. Error on the side of caution and check after 8 minutes.
- Let cool for 5 minutes on cooling rack, serve, and enjoy!
What is your favorite fall cookie? Have you ever put a twist on a classic cookie?