Erin Collins · Meaningful Eats

Gluten-free pumpkin snickerdoodles

Name: Gluten-free pumpkin snickerdoodles
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 18 servings
Ingredients: 225 g Gluten-free measure-for-measure flour with xanthan gum; 6 g Baking soda; 3 g Cream of tartar; 1.3333333333333333 g Diamond Crystal kosher salt; 1.3 g Ground cinnamon; 0.55 g Ground nutmeg; 0.45 g Ground ginger; 0.2625 g Ground cloves; 226 g Butter, Salted; weigh before browning.; 150 g Pumpkin purée (canned, plain), Weigh before drying. Blot until 65–70 g remains.; 100 g Granulated sugar; 142 g Brown sugar; 28 g Egg yolk; 9.333333333333334 g Vanilla extract; 100 g Granulated sugar; 3.9 g Ground cinnamon

Pumpkin cookies with browned butter and a cinnamon-sugar coating.

Gluten-free

Source recipe →

PREP20 min

COOK10 min

REST / COOLING120 min

MAKES18 cookies

Notes

Use 225 g flour as listed; the source’s cup amount differs from King Arthur’s chart. Spice and egg-yolk weights are approximate. Store cooled cookies airtight for up to 5 days.

Ingredients

servings

Tap an amount for other measurements.

Dry ingredients
Gluten-free measure-for-measure flour with xanthan gum
Baking soda
Cream of tartar
Diamond Crystal kosher salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Dough
Butter, Salted; weigh before browning.
Pumpkin purée (canned, plain), Weigh before drying. Blot until 65–70 g remains.
Granulated sugar
Brown sugar
Egg yolk
Vanilla extract
Coating
Granulated sugar
Ground cinnamon

Equipment

1 × Oven175°C / 350°F.
1 × Refrigerator
1 × Kitchen scaleUse the measurement popovers if your scale cannot measure small spice amounts.
2 × Mixing bowlOne for dry ingredients and one for dough.
2 × Small bowlOne heatproof bowl for butter; one for coating.
1 × Whisk
1 × SkilletMedium; for browning butter.
1 × Silicone spatula
1 × PlateFor drying pumpkin.
Paper towelsSeveral sheets for blotting pumpkin.
Baking sheetUse multiple sheets or bake in batches.
Parchment paperOr use silicone baking mats.
1 × Cooling rack
1 × Cookie scoopOptionalMedium; dough can also be portioned by hand.
1 × Instant-read thermometerOptionalCheck that browned butter has cooled to 21–24°C / 70–75°F.

Steps

Whisk the flour, baking soda, cream of tartar, salt, and dough spices in a mixing bowl.
Melt the butter in a medium skillet over medium-low heat. Stir continuously once it foams. When the milk solids turn golden brown and smell nutty, immediately pour into a heatproof bowl.
Refrigerate the browned butter for about 45–60 minutes, stirring every 20 minutes. It should be 21–24°C / 70–75°F and still liquid before mixing.
Spread the 150 g pumpkin purée on a plate. Blot with paper towels until thick and dough-like, with 65–70 g remaining. Weigh after blotting.
Whisk the dough sugars with the cooled butter for 1 minute. Add the egg yolks, vanilla, and dried pumpkin; whisk until smooth.
Fold in the dry ingredients with a spatula until combined. Cover and refrigerate the dough for 20 minutes. It can be refrigerated for up to 3 days.
Heat the oven to 175°C / 350°F. Line baking sheets with parchment paper or silicone baking mats. Mix the coating sugar and cinnamon in a small bowl.
Portion the dough with a medium cookie scoop or by hand. Roll into smooth balls, coat generously with cinnamon sugar, and arrange about 8 cm apart on the baking sheets.
Bake for 10–12 minutes, until the edges are golden and the centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a rack.

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