Gluten-Free Pumpkin Snickerdoodle Cookies ~ A Low-Cal Treat
Gluten-free pumpkin snickerdoodle cookies are soft and just a little bit chewy. Each cookie is less than 60 calories yet not missing any of those wonderful spicy pumpkin pie flavors. This isn’t a super sweet cookie even though it is rolled in cinnamon and sugar, so if you like a litter more spice than sweet, then this is a cookie for you!
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This snickerdoodle cookie dough doesn’t need refrigerating so the cookies can go into the oven right after mixing the ingredients. I love that!
To Make These Soft Gluten-Free Pumpkin Snickerdoodle Cookies You Will Need These Ingredients:
- Gluten-Free one-to-one baking mix ~ I used King Arthur Gluten Free Measure For Measure; it’s my personal favorite.
- Baking powder ~ corn-free if needed
- Cinnamon
- Pumpkin pie spice ~ see recipe below to make your own
- Salt
- Cloves ~ optional
- Brown sugar
- Pumpkin puree
- Milk or dairy-free substitute
- Olive oil
- Vanilla
- Sugar & Cinnamon for rolling
Making extra pumpkin snickerdoodles is a great idea because they freeze wonderfully and are soft even when frozen.
If you are a snickerdoodle fan try these tasty gluten-free snickerdoodle cookies too, Paleo Snickerdoodles Cookies and GF Snickerdoodle Cookies.
Here is a super easy recipe to make your own pumpkin pie spice:
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/4 tsp ground allspice
- 1 tsp ground cloves
Enjoy!
Gluten-Free Pumpkin Snickerdoodles ~ Low-Cal Treat
Ingredients
- 1 - 1/4 cups + 2 Tbsp Gluten-free measure for measure type flour ~ I prefer King Arthur Gluten-Free Measure For Measure Flour
- 1 tsp Baking powder ~ Corn-free if needed
- 3/4 rounded tsp Ground Cinnamon
- 1/4 rounded tsp Pumpkin pie spice ~ Homemade recipe in notes
- 1/8 tsp Salt
- 1 pinch Cloves
- 1/2 cup Firmly packed brown sugar
- 1/3 cup Canned pumpkin puree ~ not pumpkin pie filling
- 2 Tbsp Non-dairy milk
- 1 Tbsp Oil
- 1 tsp vanilla
Sugar For Rolling
- 1/4 cup Granulated sugar
- 2 tsp Ground cinnamon
Instructions
- Preheat oven to 350. Prepare baking sheet with parchment paper or silicone liner.
- In a medium mixing bowl add flour, baking powder, cinnamon, pumpkin pie spice, salt, and a pinch of cloves. Mix well with a whisk.
- In a small mixing bowl add the brown sugar, pumpkin puree, non-dairy milk, oil, and vanilla extract. Whisk together until mixture is smooth.
- Add pumpkin mixture to dry ingredients and using a hand mixer, blend until it becomes a thick dough. It is important that this dough is not over-mixed. Once the thick dough forms stop. If mixture is over-mixed the dough will be too soft and hard to form into balls.
- In a small dish mix cinnamon and sugar for rolling.
- Form balls using about 1 1/2 tbsp of dough. Roll balls in cinnamon and sugar mixture. Place on prepared baking sheets and slightly flatten.
- Bake for 11 minutes.
- Cool 5 minutes before transferring to a cooling rack.
- Store in an airtight container or freezer. Remember, they are soft even when they are frozen.
Notes
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/4 tsp ground allspice
- 1 tsp ground cloves
Nutrition
This recipe idea is from www.thefitcookie
