Gluten Free Pumpkin Snickerdoodle Cookies

I like the sound of these cookies!  Just listen…Pumpkin Snickerdoodle Cookies.

See what I mean?

This recipe is my Mom’s who is generally known to many as “THE COOKIE QUEEN”.   Famous everywhere for her amazing chocolate chip cookies that no one seems to be able to reproduce.  This recipe started out gluten-filled but has been easily transformed into the gluten-free recipe I present to you today.

I like these delicious Pumpkin Snickerdoodle Cookies because they are both moist and flavorful.  Those qualities are hard to come by in a gluten-free cookie.

I stumbled across this quote and I thought it would be quite appropriate.  Agreed?

Gluten-Free Pumpkin Snickerdoodle Cookies

Makes 48 cookies

Ingredients 

1 cup butter or ghee (room temperature)

1 1/2 cups sugar or maple sugar

1/2 cup pumpkin puree (canned pumpkin)

2 tsp. gluten-free vanilla bean paste 

1 tsp. cream of tartar

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 2/3 cup gluten-free flour mix

1 tsp. xantham gum

1/2 cup sugar or coconut sugar

1 TBS. cinnamon

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. Dump all ingredients into a mixing bowl EXCEPT the last two ingredients (sugar and cinnamon).  Mix on low speed until the ingredients are well incorporated.
3. Scoop dough with a cookie scoop and place 2 inches apart on a stone cookie sheet or a parchment-lined one.
4. Sprinkle with remaining cinnamon and sugar.
5. Bake for 10 minutes.

ENJOY! 

Blessings,

*This post may contain affiliate links.  Thank you for supporting The Peaceful Haven!