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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles
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Indulge in the warm, comforting flavors of fall with these delightful Pumpkin Snickerdoodles. Soft and chewy, these cookies are a perfect fusion of pumpkin goodness and aromatic spices, coated in a sweet cinnamon sugar blend that will make your taste buds dance. Whether you’re enjoying them on a cozy evening at home or sharing them at festive gatherings, these gluten-free treats are sure to impress everyone. Easy to prepare and made with wholesome ingredients, this recipe is perfect for bakers of all skill levels. Get ready to fill your kitchen with the irresistible scent of autumn and create delicious memories with every bite!

Ingredients

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  • 1/2 cup salted butter, melted
  • 1/3 cup pumpkin puree
  • 1 cup white sugar
  • 2 1/2 cups oat flour
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • For rolling: 1/3 cup white sugar + 2 tsp cinnamon

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a saucepan over low heat, melt the butter and combine it with pumpkin puree until smooth.
  3. Remove from heat and mix in sugar, egg, and vanilla extract until well combined.
  4. Gradually add oat flour, cinnamon, baking powder, and salt; mix until a dough forms.
  5. Chill the dough in the refrigerator for at least one hour.
  6. Combine the rolling sugar and cinnamon in a small bowl.
  7. Scoop tablespoon-sized balls of chilled dough and roll them in the cinnamon-sugar mixture.
  8. Place on a greased or parchment-lined baking tray with space between each ball.
  9. Bake for about 12 minutes; they should be slightly golden around the edges.
  10. Let cool briefly before enjoying.

Nutrition

Find it online: https://www.kitchenstorydaily.com/pumpkin-snickerdoodles/