I'm a reluctant autumn welcomer... I know everybody LOOOOOVES fall, but if we're being honest I think I might suffer from a touch of seasonal depression in the winter, and I get a little angsty when summer starts to wind down. The good news is, my favorite hobby (aka now career) is baking cookies. So when I feel cold and sad I just turn on my oven and bake my stress away.
I also recently sent out a survey and 40% of the responders said they would love more recipes from me. Well guys, I'm here for you. This is my newest recipe creation, straight from the Ten Thousand Cookies test kitchen (aka my kitchen, but that sounded super legit right?). And if you're looking for gluten free sugar cookies recipes and tons of royal icing cookie decorating tips? Check this out!
These babies are soft and chewy, but also crunchy on the outside. They've got those warm, nostalgic pumpkin pie spices and just enough pumpkin to make you say "ummm where are my uggs, scarf and latte?" haha!
Ok but all basic b jokes aside, I do think you're going to love these for several reasons:
They're surprisingly simple. No dough chilling or weird ingredients or strange steps.
They're gluten free. But in the best gluten free way possible... EASY (see #1) and delicious. This one ingredient is the key. My favorite gluten free flour blend ever. It honestly bakes exactly like regular flour!
Oh yeah, and they're also vegan! And here's the deal. I know that everyone doesn't care about that, but when you can make a cookie this good without dairy and eggs, why not? It's such an inclusive little cookie!
Without further ado... Gluten Free & Vegan Pumpkin Spice Snickerdoodles. Also, please remember to email me or tag me on instagram when you bring these for Thanksgiving and everyone raves about your incredible baking skills. ;)
Pumpkin Spice Snickerdoodles
1 1⁄2 cups gluten free flour (I recommend Bob’s Red Mill 1-for-1 blend)
1 tsp cream of tartar
1⁄2 tsp baking soda
1⁄2 tsp baking powder
1⁄4 tsp salt
2 1⁄2 tsp pumpkin pie spice blend
1 1⁄2 tsp cinnamon
1⁄4 cup sugar
1⁄2 cup non-dairy butter (I like Earth Balance)
1 cup sugar
1 tsp vanilla
1⁄2 cup pumpkin puree
Preheat oven to 400 F and line baking sheets with parchment paper.
Whisk together flour, cream of tartar, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
Mix cinnamon + sugar in a small bowl and set aside for later.
In a stand up mixer bear the butter, sugar and vanilla until combined. Scrape the sides of the bowl and mix in pumpkin puree.
Add dry ingredients and mix until it comes together (don’t over mix).
Using a cookie scoop (or tablespoon) make balls of dough and roll them in the cinnamon/ sugar mixture. **The dough will seem really soft at this point. Don’t worry!**
Place on baking sheet and bake for 10-12 minutes. They will look a little underdone at this point , but that’s perfect! That’s what makes them soft and chewy.
Let the cookies cool on the pan for a few minutes before transferring to a cooling rack... but I dare you not to taste one while you wait. ;)