Gluten Free Pumpkin Snickerdoodles

August 31, 2013

147

½ cup butter
½ cup butter shortening
2/3 cup pumpkin
1 ½ cup sugar
2 eggs
3 1/2 cups gluten-free flour
2 tsp xantham gum
2 tsp cream of tartar
1 tsp soda
½ tsp salt
Sugar and cinnamon

Heat oven 350 degrees. Cream butter, shortening, pumpkin, sugar and eggs thoroughly. Blend in flour, xantham gum cream of tartar, soda and salt. Shape into balls and roll in cinnamon and sugar. Bake 12 mins

Nutritions

Calories
148

Sodium
49mg
2% DV

Fat
5g
8% DV

Protein
1g
3% DV

Carbs
23g
8% DV

Fiber
1g
4% DV