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Description
Soft, chewy gluten-free pumpkin snickerdoodles with brown butter, warm spices, and a cinnamon-sugar coating.
Ingredients
- 1½ cups (225 g) gluten-free measure-for-measure flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup (226 g) butter
- ⅔ cup (150 g) pumpkin puree, preferably Libby’s
- ½ cup (100 g) granulated sugar, for the dough
- ⅔ cup (142 g) brown sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar, for coating
- 1½ teaspoons ground cinnamon, for coating
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt, ½ teaspoon cinnamon, nutmeg, ginger, and cloves.
- Melt the butter in a skillet over medium-low heat, stirring occasionally. When it begins to foam, stir continuously until the butter turns golden brown and smells nutty. Remove it from the heat and immediately pour it into a small bowl or measuring cup.
- Refrigerate the butter for 45–60 minutes, stirring every 20 minutes, until cool but still liquid (about 70–75°F).
- Spread the pumpkin puree on a plate and blot it with paper towels until it is thick like playdough and reduced to about ⅓ cup (65–70 g).
- Whisk the granulated sugar and brown sugar with the cooled butter for 1 minute. Whisk in the egg yolks, vanilla, and pumpkin until smooth and creamy.
- Use a rubber spatula to mix in the dry ingredients until well combined.
- Cover and chill the dough for 20 minutes while the oven preheats. The dough can also be made ahead and chilled for up to 3 days.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a small bowl, mix ¼ cup granulated sugar with 1½ teaspoons cinnamon.
- Scoop the dough into balls of about 1½ tablespoons each. Roll until smooth, then coat generously in the cinnamon-sugar mixture. Place the dough balls about 3 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are golden and the centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
- Cool the browned butter until it is still liquid but no longer warm; butter that is too hot can affect the cookie texture.
- Blotting excess moisture from the pumpkin is important for chewy cookies. Measure it after drying.
- Chill the dough for at least 20 minutes before baking. It can be refrigerated for up to 3 days.
- For a gluten-free result, use certified gluten-free ingredients and a measure-for-measure flour blend.