Pumpkin Snickerdoodle Cookie Recipe: Indulgent Gluten Free Delight
Pumpkin Snickerdoodle cookies are a delicious gluten-free treat, perfect for fall and fulfilling your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the pumpkin puree, butter, and sugars until smooth.
- Add the eggs and vanilla extract, and mix well.
- In another bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Drop spoonfuls of dough onto a prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool before serving.
Notes
- For extra flavor, consider rolling the cookies in cinnamon sugar before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Gluten Free Pumpkin Cookies