Pumpkin Snicker doodles

My two favorite sweets from the dessert world come together beautifully in this recipe just in time for fall. I love pumpkin pie and snicker doodles have to be my favorite cookie in the whole wide world. Just because my diet requires all things to be gluten free, it doesn't mean I have to go without indulging in my favorite foods. Every time I find a traditional recipe or idea, I can't wait to deconstruct the gluten elements not only for myself but for all of you to enjoy. 

3 ¾ cup gluten free all-purpose flour

½ teaspoon xanthan gum

2 teaspoon pumpkin pie spice

2 teaspoon baking powder

2 sticks butter at room temperature

1 cup pumpkin puree

¾ cup granulated sugar

¾ cup packed light brown sugar

1 large egg

2 teaspoons vanilla extract

1 teaspoon allspice

1 teaspoon of nutmeg

2 teaspoons cream of tartar

For the topping:

¼ cup granulated sugar

¼ cup brown sugar

2 teaspoon cinnamon

2 teaspoons cream of tartar

In a medium bowl combine the gluten free all-purpose flour, xanthan gum, baking powder, cream of tartar, and pumpkin pie spice.  Set this dry mixture aside. With a mixer cream the butter until light and fluffy. Add the sugars and mix for another 2 minutes. Add in the egg and mix well. Mix in the pumpkin and vanilla until blended. Slowly add the flour mixture and mix on low until just all the ingredients are thoroughly but take caution no to over mix. Transfer mixture to a smaller bowl, wrap tightly with plastic wrap and refrigerate overnight for at least 8 hours. The next day or 8 hours later, preheat oven to 350 degrees. Prepare cookie sheets with either parchment paper or silicone bake mats. Combine the topping ingredients in a small bowl.  Scoop out rounded but generous tablespoon sized balls off dough then roll into a smooth ball with your hands. Roll the cookie balls in the topping and set about 2” apart on the bake mats. With the bottom of a smooth drinking glass gently press the balls into a flatter disc. Don’t smash or flatten the cookies all the way down, just gently press. If the glass sticks, dip in the sugar mixture and press again. If some of the sugar comes off the cookies you can gently lift and place back in sugar mixture and sprinkle it on top and bottom and place back on cookie sheet. Bake for 9-11 min, do not over bake. Let cool 5 minutes on pan then cool completely on a wire rack.