Gluten-free pumpkin snickerdoodles are the perfect fall cookie to satisfy your sweet tooth. Perfectly soft and chewy, these cookies are packed with real pumpkin flavor and warm spices for a cozy treat.
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Skill Level: Beginner
Shortcut Central: Use pumpkin pie spice if you don't want to measure out the individual spices.
Allergy Watch: Dairy Free Option, Nut-Free
These pumpkin snickerdoodle cookies are tried and tested, so you get only the best cookies. They are based on my classic snickerdoodle recipe.
But this time, I skipped the shortening because the pumpkin adds plenty of moisture, and found the right amount of cream of tartar to add so the tanginess doesn't overwhelm the pumpkin spice. The result is lightly sweet and buttery, just how a snickerdoodle should be.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Canned Pumpkin: Use pure canned pumpkin, not pumpkin pie filling.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. You can use Earth Balance sticks to make this recipe dairy-free.
- Cream of Tartar: Don't skip it, it adds the signature snickerdoodle tang.
- Baking Soda: Do not substitute baking powder for the soda.
- Sugar: I used all white sugar, but you can use up to 50% brown sugar if you like.
- Egg: Use room-temperature eggs for the best result. Just put the egg in a bowl of warm water for a few minutes before cracking.
- Cinnamon: The amount is based on basic cinnamon. Reduce the amount if using a specialty cinnamon with more heat.
- Vanilla: Use extract or vanilla paste; they are interchangeable.
How to Make Gluten Free Pumpkin Snickerdoodles
A step-by-step visual guide for making gluten-free pumpkin snickerdoodle cookies. You can skip to the recipe for the full written instructions.
Sift
Sifting the dry ingredients evenly distributes the leavener and prevents clumps.
Beat
Cream together the butter and pumpkin puree with the sugar until light and fluffy. Then add the remaining wet ingredients.
Add the Dry Ingredients
Add the dry ingredients a little at a time, mixing in between so everything blends evenly.
Scoop 1-inch Balls
Use a cookie scoop to form even portions. Smaller is better for snickerdoodles because they will spread. Generously coat with the cinnamon sugar mixture.
Bake and Cool
Rotate the cookie sheets halfway through for even baking. Cool for a few minutes on a baking sheet before moving the cookies to a wire rack.
Recipe Tips
- Blot or strain the pumpkin with a paper towel so the dough isn't watery.
- Chilling the dough helps the cookies spread less, but it's totally optional. They still bake beautifully without this step.
- Slightly underbake for soft, chewy centers. They'll finish setting when taken out of the oven.
More Cookie Recipes
Make Ahead and Storing
Make Ahead: Dough can be made and chilled up to 24 hours ahead. Bring to room temp before scooping.
Storing: Keep cookies in an airtight container at room temperature for 3-4 days.
Freezing: Freeze baked cookies for up to 2 months. Thaw at room temp. Dough balls can also be frozen and baked from frozen-just add a minute or two to bake time.
📖 Recipe
Gluten Free Pumpkin Snickerdoodles
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Ingredients
- 2 cups (248 g) 1:1 gluten-free flour with xanthan gum
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (113 g) unsalted butter 1 stick softened to room temperature
- ½ cup (112 g) canned pumpkin not pie filling
- 1 cup (200 g) sugar
- 1 large egg
- 1 teaspoon vanilla extract or paste
For rolling
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F, with one rack in the top third and one in the bottom third of the oven.
- Sift together the flour, cream of tartar, baking soda, and salt; set aside.2 cups 1:1 gluten-free flour with xanthan gum, ½ teaspoon cream of tartar, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- In a large bowl, beat together the butter, pumpkin, and sugar. Beat on medium speed until light and fluffy, about 2 minutes. If using a stand mixer, use the paddle attachment. Add the egg and vanilla, and beat until well combined. Add the dry ingredients, and beat to combine, scraping down the sides as you go.½ cup unsalted butter, ½ cup canned pumpkin, 1 cup sugar, 1 large egg, 1 teaspoon vanilla extract
- In a small bowl, combine the remaining sugar and spices. Use a small scoop to form 1-inch balls of dough, and roll them in the cinnamon sugar. Place the balls about 2 inches apart on an ungreased cookie sheet.¼ cup granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground allspice, ¼ teaspoon ground nutmeg
- Bake for 8 to 10 minutes, until the cookies are set in the center and begin to crack (they will not brown), rotating the baking sheets after 5 minutes.
- Cool the cookie sheets for 5 minutes before transferring the cookies to a wire rack to finish cooling.
Equipment
- Large mixing bowl
- electric mixer or stand mixer
- cookie sheet
Notes
- You can use pumpkin pie spice in place of the cinnamon and spices in the dusting sugar.
Anonymous says
So Good!