Pumpkin Spice Snickerdoodles
1 cup butter
1 ½ cups pure cane sugar
2 organic eggs
½ cup canned pumpkin puree
1/8 tsp cloves
1 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp ginger
2 tsp cream of tartar
1 tsp baking soda
¼ tsp sea salt
2 ½ cups Awesome Flour Mix (recipe in, "A Wheat Free Life vs the Holidays)
In an electric mixer cream together the butter, sugar, eggs, pumpkin puree. Then add the cloves, pumpkin pie spice, cinnamon, ginger, cream of tartar, baking soda and salt and mix well. Lastly add in the flour and mix until it is thoroughly incorporated.
With the added pumpkin in this dough it will not be as stiff as traditional snickerdoodle dough. And this dough will spread out more as well. So I use a small scoop the size used in creating melon balls, and I drop these smaller scoops of cookie dough onto a cookie sheet allowing plenty of room for them to spread and still retain a round shape.
Bake at 375 for 10-12 minutes
Allow them to cool for a while then gently remove them from the cookie sheet and place them on a cooling rack. These cookies are great by themselves or you can make a cream-cheese filling for a more elegant cookie.
Cream Cheese Filling
1 pkg. Organic Cream Cheese
1 tsp Vanilla
1 cup homemade powdered sugar*
In an electric mixer and the cream cheese, vanilla, and powdered sugar and mix on high for about 5 minutes to beat in air and fluff up the frosting. Then take a cookie and completely frost the top and then place another Pumpkin Spice Snickerdoodle cookie on top of the frosting.
Delicious
In powdered sugars on the market cornstarch is added as a thickener and since my family cannot eat corn unless it is gmo-free I make my own and so can you.
To make homemade powdered sugar:
In an electric blender add 1 cup organic granulated sugar and 2 tsp of tapioca flour and blend for 1-2 minutes.
Amazing flour Mix:
2 cups brown rice flour (gluten free)
½ cup Tapioca Flour
½ cup Arrowroot Flour
1 Tbsp Xanthum gum
Mix well and store in an airtight container