Pumpkin Snickerdoodle Cookies (Gluten-Free & Dairy-Free)
These gluten-free dairy-free pumpkin snickerdoodles are soft, chewy, and spiced with pumpkin spice and are tops with a light and tangy dairy-free cream cheese frosting.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Plant Butter (softened)
- 1½ Cup Brown Sugar
- ¾ Cup Pumpkin Puree
- 2 Egg Yolks
- 2 Tbsp Vanilla Extract
- 1 Tsp Pumpkin Spice
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Tsp Kosher Salt
- ½ Cup Granulated Sugar
- 2 Tsp Cinnamon
- ¼ Tsp Kosher Salt
- 8oz Dairy-Free Cream Cheese
- ½ Cup Dairy-Free Butter (softened)
- 3 Cups Powdered Sugar
- 1 Tbsp Vanilla Extract
- ¼ Tsp Kosher Salt
Instructions
- 1
Set out dairy-free butter and cream cheese to soften.
- 2
Measure out pumpkin puree, spread over folded paper towels, and pat dry with additional paper towels. Set aside
- 3
Separate the yolks of two eggs and set aside.
- 4
In a medium bowl, use whisk or fork to gently com gluten-free flour, pumpkin spice, baking powder, and baking soda. Set aside.
- 5
In a large bowl, use a whisk or electric/stand mixer to cream together granulated, brown sugar, dried pumpkin puree, vanilla extract and salt until thoroughly combined.
- 6
Add egg yolks to the butter and sugar and mix until combined.
- 7
Pour dry ingredients into the large bowl and gently mix using a rubber spatula until the dry ingredients are completely incorporated. (If using an electric/stand mixer, make sure to mix in dry ingredients on a low setting and scrape the bottom of the bowl). Set aside.
- 8
At this time, preheat the oven to 350ºF and line baking sheets with parchment paper.
- 9
In a small bowl, use a fork to evenly combine granulated sugar, cinnamon, and salt. Set aside two tablespoons of the sugar mixture for topping the frosted cookies.
- 10
Using a #50 cookie scoop, scoop the cookie dough and place in cinnamon sugar.
- 11
Roll the scoop of dough in cinnamon sugar until a ball forms and is evenly coated in cinnamon sugar.
- 12
Place rolled cookie dough on lined baking sheet and repeat.
- 13
Make sure to place the rolled cookie dough balls approximately 2-3 inches apart on the baking sheet. (I like to limit my baking sheets to 6-8 balls of dough).
- 14
Bake at 350ºF for 12 minutes or until cookies spread, cracks form on top and the edges show a slight golden color.
- 15
Let cookies cool for 5 minutes, then transfer cookies to a wired rack to cool for 10 minutes. repeat the previous 3 steps with remaining dough.
- 16
In the meantime, use the following steps to prepare the diary-free cream cheese frosting.
- 17
In the second medium bowl, use an electric mixture to beat together cream cheese, powdered sugar, butter, vanilla extract, and salt. Begin on slow speed and increase speed once ingredients are incorporated. Beat on medium-high speed for 5 minutes or until frosting increases in size and develops a lighter color and fluffy texture.
- 18
Place in refrigerator and enjoy within three days for best results!
- 19
Place frosting in a piping bag , cut off about 1/2 inch of the tip and pipe in a zig zag direction on the cooled cookies.
- 20
Sprinkle remaining sugar mixture over frosted cookies and serve.
- 21
Enjoy!