These pumpkin snickerdoodle cookies are perfect for fall! They have gluten free white chocolate chips for a bit of sweetness. They are the most soft and fluffy egg free cookies you will ever bake. And, probably one of my favourite cookies of all time.
I personally like to add buckwheat flour in to give the cookie a bit of a grittier texture.
Makes 20 – 24 cookies
1/2 cup unsalted butter (or 1/2 cup vegetable shortening + 1Tbsp water)
1/4 cup brown sugar
1/2 cup granulated sugar
1 tsp pure vanilla extract
6 Tbsps of pumpkin puree
1 1/2 cups Bob’s Red Mill 1:1 gluten free flour (or 1/2 cup buckwheat flour and 1 cup 1:1 gluten free flour)
1/4 tsp baking powder
1/4 tsp baking soda
2 tsps cinnamon
1 tsp pumpkin pie spice
1/2 cup gluten free white chocolate chips or chunks (cacao nibs work too)
1/4 cup granulated sugar
1/2 tsp cinnamon
Preheat oven to 350°F. Line one large baking sheet and a small baking sheet with parchment paper.
In a medium bowl, mix together the butter/shortening, brown sugar and granulated sugar until smooth. Add in vanilla and pumpkin and mix.
Mix in flour, baking powder, baking soda cinnamon and pumpkin pie spice. Add in chocolate chips and mix.
Roll dough into 1.5 tablespoon sized balls and flatten a bit. In a plate, mix the 1/4 granulated sugar and cinnamon. Roll each cookie into the sugar mixture and place on baking sheet.
Bake for 10 – 12 minutes or until the edges are set.
For the non-gluten free recipe, replace gluten free flour with all-purpose flour.
To make these cookies vegan, you can use vegetable shortening and sub in vegan alternatives for the chocolate chips.