Jumpstart on Fall - Gluten-free Pumpkin Snickerdoodles! | Health, Love & Fire

Jumpstart on Fall - Gluten-free Pumpkin Snickerdoodles!

Friday, September 13, 2013


Yay it’s Friday! And boy is this girl ready for the weekend! I’m not really sure why this week took so long to end, but I am definitely glad it has! I gave in to the fall weather we’ve been having on and off and I had my first pumpkin spiced steamer and made some gluten-free pumpkin snickerdoodles. I admit I am probably a little premature on celebrating fall, but I got overly excited and had some extra time so I went for it!



If you’re interested in a really tasty gluten-free cookie, I would definitely try out this recipe!

3 ½ cups gluten-free all-purpose flour (I used a mix with brown rice flour, tapioca flour, and potato starch)
½ tsp. xanthan gum
2 tsp. pumpkin pie spice
2 tsp. baking powder
Pinch of salt
2 sticks of butter at room temperature
1 cup pumpkin puree
3/4cup of granulated sugar
¾ cup packed light brown sugar
1 large egg
2 tsp. vanilla extract

For the topping:
¼ cup of granulated sugar
¼ cup brown sugar
2 tsp. pumpkin pie spice

Directions:
One: Combine gluten-free flour, xanthan gum, baking powder, salt and pumpkin pie spice in a medium bowl and set aside.

Two: In a bowl or stand mixer cream the butter until light and fluffy. Add the sugars and beat again. Add in the egg and mix well. Finally add in the pumpkin and the vanilla until blended.

Three: Slowly add in the flour mixture and beat on low until just mixed in.

Four: Transfer into a bowl or tin foil to cover and refrigerate overnight.

Five: The en

Six: Combine the topping ingredients in a small bowl.

Six: Scoop out about a tablespoon sized amount of dough. Roll it into a ball in your hand and dip it in the topping making sure you got a good area of the dough covered. Place the balls of dough about 2 inches a part on a line baking sheet. Once the dough is all set out on the baking sheet, use a glass to press down on the dough making them into cookies.

Seven:  Bake the cookies for 8-10 minutes. Take out when lightly brown on the edges and bottom and let cool on a wire rack.

Eight: ENJOY!!

It’s supposed to be a little rainy here on Sunday (welcome back to Oregon fall/winter/spring!) so I will probably spend some more time in the kitchen prepping for the week ahead and doing some more canning! I’m hoping to make some applesauce and some more pasta sauce! I’ll post the finished results along with recipes next week!



What are some of your favorite fall recipes? Any favorite canning recipes?? I’d love to add some more tasty recipes to my list!


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