'Tis the season for all things pumpkin. This goes for Snickerdoodles, many people's favorite cookie. These pumpkin Snickerdoodles are completely allergy-free, free of all top 8 food allergens. They are wonderfully soft and dangerously addictive and would be a perfect allergy-free Thanksgiving treat!
These cookies start with creaming the shortening and the sugars until fluffy.
Once the shortening and sugars are creamed, mix in the 'egg,' vanilla, and pumpkin until it is nice and smooth.
After sifting together all of the dry ingredients, combine them with the wet mixture to form a dough. At this point, the dough will be too soft to scoop and form balls, so you will have to chill it in the refrigerator for at least an hour.
The next step adds extra yumminess to these cookies. Scoop the dough into balls and roll in the rolling sugar. Be sure to space them at least 2 inches apart on your baking sheet so they don't turn into one giant cookie.
Allergy-free Pumpkin Snickerdoodles
Yield: 20-24 cookies
- 3/4 c dairy-free, soy-free vegetable shortening
- 1/2 c sugar
- 1/2 c light brown sugar, packed
- 1/2 c pumpkin puree
- 1 'egg' (2t Ener-G egg replacer + 2T water)
- 1 t vanilla
- 1 c millet flour
- 1 c sorghum flour
- 1/2 c tapioca flour
- 1/2 t xanthan gum
- 3/4 t baking soda
- 1 1/2 t cream of tartar
- 1/2 t pumpkin pie spice
- 1/4 t salt
- 1/4 c sugar
- 1 t ground cinnamon
- 1/2 t ground ginger
- 1/2 t allspice
- In a large bowl, cream together the shortening and sugars until fluffy. Add the pumpkin, 'egg' and vanilla and mix well, scraping down the sides of the bowl to incorporate the ingredients together.
- In a medium bowl, whisk together the next 8 dry ingredients (millet flour through salt) until thoroughly combined.
- Beat the flour mixture into the liquid mixture a little at a time until just incorporated.
- Cover dough with plastic wrap and chill in the refrigerator for at least an hour.
- Preheat oven to 350 degrees. Line a baking sheet with either parchment paper or a silicone baking mat. Mix rolling sugar ingredients in a shallow bowl.
- Scoop the dough into heaping tablespoon-size balls (1.5" in diameter). Roll the balls in the rolling sugar until well-coated on all sides.
- Place the balls on baking sheets at least 2 inches apart. Bake for 12-14 minutes. Let cool for 5-10 minutes before transferring to a cooling rack. Makes 20-24 cookies.
Here's a little recipe card for you!