Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Pumpkin Spice Snickerdoodle Cookie

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


This is a very easy Pumpkin Spice Snickerdoodle Cookie to try out and you will love it with just a tiny hint and flavorful addition of pumpkin spice!

Believe it or not, this is the very first time that I made anything with pumpkin spice, and I just love it.

Ingredients for Pumpkin Spice Snickerdoodle Cookie
Pumpkin Spice Snickerdoodle Cookies
Wet Ingredients

1 cup butter softened (250g)
1 cup white sugar (I only use Berry Sugar in my baking)
½ cup demerara brown sugar
2 XL-eggs
1 tsp vanilla extract

Dry Ingredients

3 cups Gluten-free flour (Wendel’s Truefoods)
2½ tsp cream of tartar
1½ tsp baking soda
1 tsp pumpkin pie spice
¼ tsp salt
1 tsp Xanthan Gum

Spiced Sugar

3 Tbsps. white Berry Sugar
3 tsp pumpkin pie spice
½ tsp ground cinnamon

Method

You may wish to use an electric or hand mixer (I used my Vitamix Blender), cream together butter, 1 cup white sugar, and ½ cup brown sugar, eggs, and vanilla extract until creamy and well combined.
Combine the dry ingredients: flour, cream of tartar, baking soda, pumpkin pie spice, salt, and Xanthan Gum.

As I used my Vitamix, I spooned out the wet mixture into the dry ingredients, and just worked it through by hand until all properly combined and you can form a ball of dough and all the dry ingredients well incorporated.

Cover and refrigerate for an hour or longer if possible.
Preheat oven to 375F.
Prepare by lining 4 baking sheets*** with parchment paper

Mix the Spiced Sugar ingredients together in a small dish and set aside.
Shape the cold and refrigerated dough into balls. I prefer to use a 12.5ml measuring spoon, thus ensuring equal size balls.

You should place the dough approximately 2” apart on the parchment paper lined baking sheets and bake ±12 minutes, or dough until set and firm to the touch.
Remove from oven, but leave it on the baking tray and allow to cool for 2 minutes or so, and then remove and place the cookies on a wire cooling rack to cool completely.

I usually just lift the parchment off the tray and then move it over to the cooling rack. Using 4 trays also allows you to bake in a rotation without having the oven without any cookies to bake. This cuts down on electricity use and wasting of time.

I used Valerie’s pumpkin spice snickerdoodles but modified it to be Gluten-free. I also modified the quantities to take into consideration that it’s GF and thus need more adjustment, than just changing the flour.

Tips

***As I work with 4 baking trays at a time, I form all the balls and roll each ball in the spiced sugar mixture and then return the remaining Pumpkin Spice Snickerdoodle balls on the baking trays to the fridge to remain cold and hold shape while baking the others.

If you do not have that many baking trays, just roll all the balls, and drop them back in the mixing bowl, bake one tray at a time, and have the rest of the balls ready to roll in the spiced sugar and pop on the tray to bake as the pan becomes available.

I also used the palm of my hand to lightly press the ball to flatten it ever so slightly.

Modified, Prepared, tried, and tested Esme Slabs 

Gluten-free cookies/biscuits

We invite you to come and join our two FB Recipe Groups:

 
TRH Tried and Tested Recipes From Home Chefs
 
and then we also have our SA Tasty Recipes – Saffas Daily Recipes for South African and Ex-pats.
 
 
If you’re looking for some eBooks with wonderful recipes, please visit Recipe eBooks for all your eBook needs.  Some ideas of what we have available, but you will find more available, so please hop over.  Once you purchase a book, it’s an immediate download to your Email Inbox, so no need to wait for the mailman.
 
 
 

 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@*******on.com">contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.

4 thoughts on “Pumpkin Spice Snickerdoodle Cookie”

Leave a Comment