Pumpkin Spice Snickerdoodle Cookie

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

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

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