Soft & Chewy
Pumpkin
Snickerdoodle Cookies
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These Soft & Chewy Pumpkin Snickerdoodle Cookies are so cozy for fall! Best yet, they're gluten free, eggless, nut free and can easily be vegan!
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In a medium bowl, combine the gluten free flour, baking powder, cinnamon and salt. Whisk to combine.
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In a large bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter together until soft and creamy.
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Beat the pumpkin and vanilla into the creamed butter and sugar until all combined. The mixture will be slightly chunky and that's normal.
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Slowly add in the gluten free flour mixture and mix until just combined. Chill the dough.
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In a small bowl, combine the ¼ cup of granulated sugar and the ½ teaspoon cinnamon. Whisk to combine.
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Using an ice cream scoop, scoop the dough out into 6 scoops.
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Drop the dough balls one at a time into the cinnamon sugar and coat completely.
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Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 15 minutes.
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Get the complete recipe via the link below!
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