These Gluten Free Pumpkin Snickerdoodles are a fall twist on the family favorite snickerdoodle cookie. Our version is incredibly soft and perfectly spiced, and is top 8 free!Gluten free, vegan, top 8 free; Free of: dairy, soy, peanuts, tree nuts, eggs
Preheat oven to 350 degrees F. Line a cookie sheet pan with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, pie spice, salt, and ground cloves.
In a separate small bowl, whisk together the sugar, pumpkin puree, dairy free milk, oil, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and beat with a hand blender until a thick dough just forms. Don't mix this too much or it will get softer and harder to roll into balls.
In a shallow bowl, mix together the sugar and cinnamon for rolling.
Roll the cookie dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until fill coated, and place on the prepared baking sheet about 1-2 inches apart (these cookies won't spread).
Slightly flatten the cookie dough balls with your hands and bake for 12 minutes.
Cool for 10 minutes. Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days.
Notes
NOTE: these cookies are meant to be soft and cake-like, they will not be chewy like regular snickerdoodles!*Gluten free all purpose baking mix is slightly different than a gluten free all purpose flour. Baking mix usually includes baking soda and salt in the mix. If you use a gluten free all purpose flour that doesn't have salt or baking soda, you'll need to add a little baking soda and salt to this recipe. **If you decide to use regular white sugar instead of brown sugar, you may need to add an additional Tablespoon of dairy free milk.