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September 30, 2020 1 min read

SEPT 30, 2020

Gluten Free Pumpkin Snickerdoodle

Makes 20 - 24 cookies


1/2 cup unsalted butter (or 1/2 cup vegetable shortening + 1Tbsp water)

1/4 cup brown sugar

1/2 cup granulated sugar

1 tsp pure vanilla extract

6 Tbsps of pumpkin puree

1 1/2 cups Bob's Red Mill 1:1 gluten free flour (or 1/2 cup buckwheat flour and 1 cup 1:1 gluten free flour)

1/4 tsp baking powder

1/4 tsp baking soda

2 tsps cinnamon

1 tsp pumpkin pie spice

1/2 cup gluten free white chocolate chips or chunks

1/4 cup granulated sugar

1/2 tsp cinnamon


  1. Preheat the oven to 350°F. Line one large baking sheet and a small baking sheet with parchment paper.
  2. In a medium bowl, mix together the butter/shortening, brown sugar and granulated sugar until smooth. Add in vanilla and pumpkin and mix.
  3. Mix in flour, baking powder, baking soda cinnamon and pumpkin pie spice. Add in chocolate chips and mix.
  4. Roll dough into 1.5 tablespoon sized balls and flatten a bit. In a plate, mix the 1/4 granulated sugar and cinnamon. Roll each cookie into the sugar mixture and place on a baking sheet.
  5. Bake for 10 - 12 minutes or until the edges are set.
  6. Enjoy!

Olivia is a home baker in Ottawa, ON. She's passionate about incorporating local ingredients and highlighting them in her baked goods. She strives to create intriguing recipes and constantly challenges herself to expand her skillset.

Follow Olivia on Instagram: @inspiringolivia