These Pumpkin Spice Snickerdoodles let you have all the fall flavor in a delicious Gluten Free cookie!
Everyone awaits pumpkin spice season. The sweet, savory, nostalgic scent combined with the cozy vibe in our kitchens and cafes feels just right when the leaves start falling.
And these snickerdoodle cookies are the perfect companion for your latté, coffee, or cocoa.
Pumpkin Spice Snickerdoodles are a great treat for fall, full of rich pumpkin flavor with cinnamon and other warm spices.
If you are looking for a cool treat to enjoy this fall, try our Pumpkin Spice Milkshake, a sweet and creamy frozen treat!
Pumpkin Spice Snickerdoodles
- Total Time: 1 hour 45 mins
- Yield: 2 dozen 1x
Description
Taste the flavor of Fall with these delicious Pumpkin Spice Snickerdoodles.
Ingredients
- 3 3/4 cups of gluten free flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar – light
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Filling:
- 4 ounces (half a block) of softened cream cheese
- 1/2 cup of pumpkin puree
- 3 Tablespoons brown sugar
- 1/2 teaspoon pumpkin spice
- 2 teaspoons vanilla extract
Cinnamon Coating:
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin spice
Instructions
- In a medium sized mixing bowl, sift flour, baking powder, salt, cinnamon, and nutmeg together, then set aside.
- Beat butter, granulated sugar, and light brown sugar until fluffy.
- Add pumpkin puree, egg, and vanilla to the butter and sugars. Beat until blended.
- Slowly add the dry ingredients to the wet ingredients, mixing while doing so. Once combined, cover bowl and chill dough for an hour.
For the filling: Blend cream cheese, sugar, spices and vanilla together. Chill for one hour.
Preheat oven to 350 F and line your baking sheet with parchment paper.
For the cinnamon-sugar coating:
- In a small bowl, mix the 1/2 cup sugar and pumpkin spice together for the cinnamon-sugar coating, then set aside.
- Take a large spoonful of the cookie batter (walnut sized ball) and flatten it into a 2 inch wide disc.
- Scoop a teaspoon of chilled cream cheese filling and place it on top of the disc. Wrap the edges of the batter around the filling to cover it, then roll the cookie into a ball.
- Toss the cookie in the cinnamon sugar coating and place it on to the baking sheet.
- Repeat until all cookie batter is used, leaving empty space 2 inches apart from each cookie on the baking sheet.
- Bake for ~15 minutes or until the tops start to crack.
- Let cool on the baking sheet for 5 minutes and then transfer to a wire rack.
- Gently press cookies while cooling on rack to remove excess air.
Notes
*These cookies are also delicious without the cream cheese filling. They end up like more traditional snickerdoodles.
- Prep Time: 1 hour 30 mins
- Cook Time: 15 mins
- Category: Dessert
