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Monday, October 7, 2013

Gluten-Free Pumpkin Snickerdoodles

The last time I made these cookies for my husband, he ate all of them. So I suggest doubling the recipe if there are several people partaking in these scrumptious treats. 

Gluten-Free Pumpkin Snickerdoodle Cookies
adapted from six sisters stuff

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 egg
2 1/2  cups better batter gluten-free flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 400 degrees. 


Mix together the butter, shortening, sugars, pumpkin, and egg, beat well.
Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger Roll dough balls in sugar mixture until completely covered. I used a 1 1/2 TBSP Scooper. 
Place dough balls on a baking sheet or baking stone prepared with parchment paper and press them down to make them flatter.
Bake 9 minutes until lightly browned, but still soft.
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