Description
Delicious gluten free pumpkin snickerdoodle cookies with hints of rich brown butter and cozy pumpkin pie spice in every bite. They’re slightly crisp on the outside, light and fluffy on the inside, and packed with so much pumpkin flavor. These cookies are sure to be your new fall favorite!
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 egg yolk, room temperature
- 2 teaspoons vanilla bean paste (or sub pure vanilla extract)
- 2 3/4 cups gluten free 1:1 flour
- 1/2 teaspoon fine sea salt
- 1 3/4 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
cinnamon sugar
- 2 tablespoons dark brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
step 1
Add 1 stick of butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly. After a few minutes, the butter will begin to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from heat and transfer to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes.
step 2
In a medium size bowl, whisk together the gluten free flour, salt, pumpkin pie spice, cinnamon, cream of tartar, and baking soda. Set aside.
step 3
Once the brown butter has cooled, add the remaining stick of butter, dark brown sugar, and granulated sugar to the stand mixer bowl. Using the paddle attachment, mix on medium speed until smooth and creamy, about 1 minute. Next, add the pumpkin puree, egg yolk, and vanilla bean paste and mix on medium speed until well combined. With the mixer on low speed, slowly add the dry ingredients and mix until just combined.
step 4
Cover bowl with plastic wrap and chill in the fridge for at least 1 hour. Meanwhile, make the cinnamon sugar by mixing together the brown sugar, granulated sugar, and cinnamon in a small bowl. Set aside.
step 5
Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
step 6
Using a #24 cookie scoop, scoop the dough and roll into balls, then roll in the cinnamon sugar mixture. Place on the prepared baking sheet about 2 ½ inches apart (8 cookies per baking sheet).
step 7
Bake cookies for 14 to 16 minutes or until the edges begin to turn golden brown. The centers will look a little underdone but will continue to cook on the baking sheet once removed from the oven (my cookies were perfect at 15 minutes). Let cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.