It’s fall….so here’s to all things pumpkin! Am I right? I am one of the crazy bakers that loads up on canned pumpkin this time of year. 🙂 Ha!
Today’s recipe feature is Pumpkin Snickerdoodle cookies that are low FODMAP & Gluten Free for my FODMAPers and others that experience food intolerance.
Here’s a bit of trivia: Did you know I was the one that sent several cans of pumpkin to Monash University in Melbourne, Australia to be tested for FODMAP content? Yup, it’s true. 🙂
So…the scoop is that canned pumpkin is low FODMAP in a 1/4 cup serving size. My snickerdoodle cookie only has 1/2 cup of canned pumpkin in the whole recipe… so you will not overdo your pumpkin limit with these cookies!
To add fall spice to these cookies–I created a delicious cinnamon, nutmeg and clove infused dipping sugar to coat these delightful cookies. It was a spur of the moment decision to add a couple extra spices to infuse the sugar–and it worked out perfectly!
Here’s the recipe…Enjoy!
- Makes 16 large or 32 small cookies; serving size 1-2 cookies
- 3/4 cup sugar
- 1/2 cup butter, room temperature
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup canned pumpkin
- 2 cups gluten free flour blend (I used Bob's Red Mill 1 to 1 GF baking flour)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tarter
- For dipping sugar
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- Makes about 32 small cookies or 16 large
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In medium mixing bowl, cream sugar and butter.
- Beat in egg, vanilla and pumpkin.
- Slowly add in the flour blend, salt, baking soda,& cream of tarter, until creamy.
- Roll dough into individual 1 inch in diameter balls dipping one side of the ball into dipping sugar this will yield about 32 cookies. (you can opt to make 16 larger size cookies but up cooking to 10 minutes)
- Place sugar dipped balls (sugar dipped side up) on baking sheets with about 1-1/2 inch space between cookies.
- Bake for about 8 minutes (for small size cookies) or 10 minutes for larger size; cookies will be lightly browned on edges but still slightly soft in center.