Soft, delicious cookies made from fresh pumpkin. Swapping the all-purpose flour for gluten free flour will make these cookies even better.
I am a big fan of soft and/or chewy cookies.
I just can’t get enough of that texture!
That love and the leftover pumpkin puree in my fridge lead me to search for a pumpkin cookie recipe to try. So why not a pumpkin snickerdoodle! I found a recipe at the blog, Pennies on a Platter.
What is a Snickerdoodle?
A snickerdoodle is a cookie made with flour, some type of fat, and sugar that is rolled in cinnamon sugar. Simple, yet tasty stuff. Snickerdoodles are typically soft on the inside, which I adore!
It’s origin is debated, could be German or a fancy cookie name that they came up with in New England. Anyone that knows more about food history I would love to hear more on their origin 🙂
The cookie came out soft and delicious. I had a couple cookies with my dinner that I took to to work last week and I found that the pumpkin flavor seem to come out more when chilled.
If I make these again I think I might up the spices used.
As part of “Pintober”, which is a YouTube challenge to create a video each day on something you have pinned on Pinterest, my wife made a video on these very cookies. You can see how my kids got involved with making the cookies. Check it out:
How to Make Gluten Free Snickerdoodles
If you are looking to make a gluten free option, it’s pretty simple to do. I just swapped out the all purpose flour for Jessica’s Gluten Free All Purpose flour.
The cookies came out just as wonderful. Still soft and delicious. In fact the more flavorful flour blend actually made the cookies taste even better. I would use it just for that.
For the cookies:
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup fresh pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups all purpose flour or gluten free flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
For the coating:
- 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Dash of allspice
Start by beating room temperature butter in a mixer with both sugars until they are light and fluffy.
Add the pumpkin puree, egg, and vanilla. Mix until integrated.
In another mixing bowl combine flour, baking powder, salt, cinnamon, and nutmeg.
With your mixer set to low (unless you like flour in your face!) slowly add the dry ingredients.
Mix until everything just incorporated
Cover and chill the dough in the fridge for about an hour. This will keep the cookies from spreading too much when baked off.
Preheat your oven to 350 degrees
Prepare sheet pans with parchment or a silicone liner.
Scoop the dough on the pans. Try to get them to be in equal in size. A disher is the best tool for that job.
Roll the dough in mixture of sugar, cinnamon, ginger, and allspice.
Bake for 12 to 14 minutes
Transfer to a wire rack for cooling after allowing them to rest on the pan for a couple minutes.
To make the cookies gluten free, swap out the all-purpose flour for a gluten free all purpose flour. The blend I like to use is from Jessica’s.