Ingredients

The following ingredients have 4 Servings
  • 1 - 1/4 cups + 2 Tbsp Gluten-free measure for measure type flour (~ I prefer King Arthur Gluten-Free Measure For Measure Flour)
  • 1 tsp Baking powder (~ Corn-free if needed)
  • 3/4 rounded tsp Ground Cinnamon
  • 1/4 rounded tsp Pumpkin pie spice (~ Homemade recipe in notes)
  • 1/8 tsp Salt
  • 1 pinch Cloves
  • 1/2 cup Firmly packed brown sugar
  • 1/3 cup Canned pumpkin puree (~ not pumpkin pie filling)
  • 2 Tbsp Non-dairy milk
  • 1 Tbsp Oil
  • 1 tsp vanilla
  • 1/4 cup Granulated sugar
  • 2 tsp Ground cinnamon

Instruction

  • Preheat oven to 350. Prepare baking sheet with parchment paper or silicone liner.
  • In a medium mixing bowl add flour, baking powder, cinnamon, pumpkin pie spice, salt, and a pinch of cloves. Mix well with a whisk.
  • In a small mixing bowl add the brown sugar, pumpkin puree, non-dairy milk, oil, and vanilla extract. Whisk together until mixture is smooth.
  • Add pumpkin mixture to dry ingredients and using a hand mixer, blend until it becomes a thick dough. It is important that this dough is not over-mixed. Once the thick dough forms stop. If mixture is over-mixed the dough will be too soft and hard to form into balls.
  • In a small dish mix cinnamon and sugar for rolling.
  • Form balls using about 1 1/2 tbsp of dough. Roll balls in cinnamon and sugar mixture. Place on prepared baking sheets and slightly flatten.
  • Bake for 11 minutes.
  • Cool 5 minutes before transferring to a cooling rack.
  • Store in an airtight container or freezer. Remember, they are soft even when they are frozen.