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    Pumpkin Snickerdoodle Cookies

    December 19, 2019 By Meagan Fikes 2 Comments

    Pumpkin Snickerdoodles | Soft and fluffy pumpkin snickerdoodles with a rich pumpkin flavor coated in sugar and pumpkin spice. Vegan and gluten free. | eatsomethingdelicious.com

    Pumpkin Snickerdoodles | Soft and fluffy pumpkin snickerdoodles with a rich pumpkin flavor coated in sugar and pumpkin spice. Vegan and gluten free. | eatsomethingdelicious.com


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    Click this button to skip straight to the recipeI know Christmas comes the same day every year but can we extend it out another month? I'm not done here. Sure, I managed to get my tree up, presents purchased, PTO scheduled, and have just about finalized plans for visiting family but dang it, I want to bake!

    Who am I kidding? I'll keep baking anyways. Even come January when everyone will want recipes for their new Instant Pots, air fryers, and "for the love of god just put a vegetable in something already", I'll still be over here happily working on my new cupcake recipe. Yes, cupcakes are coming.

    For the record, ⅓ cup of pumpkin divided among 15 cookies still counts as a vegetable. Kind of.

    Pumpkin Snickerdoodles | Soft and fluffy pumpkin snickerdoodles with a rich pumpkin flavor coated in sugar and pumpkin spice. Vegan and gluten free. | eatsomethingdelicious.com

    These pumpkin snickerdoodles are the first vegan cookie I've ever made and it only took me one attempt to get it right. That's not very typical for me when it comes to creating baking recipes, let alone vegan baking recipes. I'm pretty happy about that but there's a reason why it worked so well - the pumpkin acted as an egg replacer.

    You know how a lot of store bought treats claim to be pumpkin flavored but just taste like pumpkin spice in the end? I wanted to make a cookie with enough pumpkin in it to actually taste it but I was worried about how I could do that without making the cookie too wet. Once I remembered that pumpkin can be an egg replacer, I realized I could just replace the egg instead of adding more wet ingredients.

    Pumpkin Snickerdoodles | Soft and fluffy pumpkin snickerdoodles with a rich pumpkin flavor coated in sugar and pumpkin spice. Vegan and gluten free. | eatsomethingdelicious.com

    Yes, pumpkin is an egg replacer in traditional baking but with gluten free, it gets kind of scary. In my experience, an egg is a better binder than pumpkin and without gluten holding everything together, I was scared my cookies would either melt into puddles or crumble into sand the moment they came off the cookie sheet. I mean, xanthan gum is great but it doesn't perform miracles by any means.

    To my surprise, no melting and no crumbling! The texture is slightly crisp on the edges with the sugar coating providing a little extra crunch. The inside of the cookie is light and fluffy despite being moist and almost creamy from the pumpkin. Basically it's a traditional snickerdoodle texture. I think so anyways. It's been a few years...

    Pumpkin Snickerdoodles | Soft and fluffy pumpkin snickerdoodles with a rich pumpkin flavor coated in sugar and pumpkin spice. Vegan and gluten free. | eatsomethingdelicious.com

    That being said, after I stored these in an airtight container overnight, they lost some of their crispiness and crumbled easier. It wasn't terrible but definitely not as sturdy as fresh. I didn't photograph them until the next day and after I rearranged them so many times, they crumbled a bit and two of them broke. You can kind of tell in the photos. Next time, I think I will cover them loosely with a lid because I feel like the airtight container locked in too much moisture. I'd skip stacking them on each other too now that I think of it but overall, it's still a pretty sturdy texture for egg free and gluten free!

    Pumpkin Snickerdoodles | Soft and fluffy pumpkin snickerdoodles with a rich pumpkin flavor coated in sugar and pumpkin spice. Vegan and gluten free. | eatsomethingdelicious.com

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    Pumpkin Snickerdoodles | Soft and fluffy pumpkin snickerdoodles with a rich pumpkin flavor coated in sugar and pumpkin spice. Vegan and gluten free. | eatsomethingdelicious.com

    Pumpkin Snickerdoodle Cookies

    • Author: Meagan Fikes
    • Prep Time: 15 mins
    • Cook Time: 10 mins
    • Total Time: 25 minutes
    • Yield: 15 cookies 1x
    • Method: baking
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    Description

    Soft and fluffy pumpkin snickerdoodles with a rich pumpkin flavor coated in sugar and pumpkin spice. Vegan and gluten free.


    Ingredients

    • 1 C sugar, divided
    • 2 tsp pumpkin pie spice
    • 1 ½ C Bob’s Red Mill Gluten Free 1 to 1 Baking Flour *see notes
    • ½ tsp baking soda
    • 1 tsp cream of tartar
    • ¼ tsp salt
    • ½ C dairy free butter, softened ( I used Earth Balance soy free baking sticks)
    • ⅓ C pumpkin puree
    • ½ tsp vanilla extract

    Instructions

    1. Preheat oven to 350ºF.
    2. In a small bowl, combine ¼ C of sugar with the pumpkin spice. Set aside.
    3. Whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
    4. In a stand mixer with a paddle attachment, cream together the remaining ¾ C sugar with the softened butter. Add pumpkin and vanilla then mix until combined.
    5. Slowly mix the flour mixture into the wet ingredients.
    6. Use a cookie scoop or a spoon to make about 15 identically sized cookies (it's okay if you have a few more or less) and roll them into balls. Gently roll the balls in the sugar pumpkin spice mixture and place on a baking sheet.
    7. Bake 9 to 11 minutes or until fully cooked. Allow the cookies to cool on the baking sheet for about 2 minutes then transfer to a cooling rack to finish cooling. Enjoy!

    Notes

    • Potential allergens contained in these cookies may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
    • I’ve tried several different 1-1 gluten free flours in cookie recipes and have had many cookies fall apart and crumble. Unless you have another reliable 1-1 gluten free flour that contains xanthan gum, I would stick with Bob’s Red Mill since that’s what these were tested with. Note that this is made in a facility with tree nuts and soy according to the package I had.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Pumpkin Snickerdoodles | Soft and fluffy pumpkin snickerdoodles with a rich pumpkin flavor coated in sugar and pumpkin spice. Vegan and gluten free. | eatsomethingdelicious.com
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    Reader Interactions

    Comments

    1. Tracy

      December 19, 2019 at 4:20 pm

      These will be a holiday favorite. They are crispy and chewy and delicious.

      Reply
      • Meagan Fikes

        December 19, 2019 at 11:46 pm

        Thanks! I was really happy with the texture.

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

    I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.

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    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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