Gluten Free Brown Butter Pumpkin Spice Snickerdoodles (Edit recipe)

A pumpkin spice twist to the classic snickerdoodle! I have adapted my Perfect Snickerdoodle recipe to bring you a new fall favorite. For my Gluten Free Brown Butter Pumpkin Spice Snickerdoodle's, I have added a small amount of pumpkin puree to the batter which adds a subtle orange color and makes the cookies extra soft. Instead of just cinnamon on the outside of the cookie, I have swapped it for pumpkin pie spice. The addition of brown butter adds a beautiful nuttiness that ties together the pumpkin spice flavor beautifully! I could eat these by the dozen!

1 hour

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	150
Fat:	6 g
Carbohydrates:	23 g
Protein:	3 g
Cholesterol:	15 g
Sodium:	178 mg
Fiber:	1 g
Sugars:	11 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 24

Ingredients

3 cups Gluten Free Flour
2 tsp Cream of Tartar
1.5 tsp Baking Soda
1 tsp Salt
1 tsp Xanthan Gum
12 Tbsp Unsalted Butter, browned
1 whole Egg
1 Tbsp Vanilla Extract
1.5 cups Brown Sugar
0.333 cup Pumpkin Purée
3 Tbsp Granulated White Sugar
1 Tbsp Pumpkin Pie Spice

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place a saucepan on the stove over medium heat and brown your butter. Make sure you watch it closely and stir it often so that the butter does not burn. Set aside to cool.
In a medium sized mixing bowl, combine gluten free flour, baking soda, xanthan gum, salt, and cream of tartar.
In the bowl of a stand mixer, add the egg, cooled brown butter, vanilla, brown sugar, and pumpkin puree. Beat for 1-2 minutes or until light in color and fluffy.
Gradually add dry ingredients to wet ingredients and mix until combined.
Chill your cookie dough for up to 1 hour as this helps with the stickiness when tossing the dough balls in pumpkin pie spice-sugar mixture. While the dough is chilling, preheat your oven to 350F.
Once the cookie dough is chilled, use a cookie scoop to make evenly sized balls. Roll the balls until they are smooth and toss in the pumpkin pie spice-sugar mixture.
Let the cookies rest on the baking sheet for 10 minutes and then move to a cooling rack.