Gluten Free Pumpkin Snickerdoodles {Dairy-Free Option}

If you love my gluten free snickerdoodles recipe, wait until you try my delicious gluten free pumpkin snickerdoodles recipe! You get all of that delicious cinnamon sugar sweetness with a fall flavor twist!

Jump to:

• Why you need to try these gluten free pumpkin snickerdoodles:
• Ingredient notes:
• Recipe step by step directions:
• Variations:
• Expert Tips and Recipe FAQ:
• More gluten free pumpkin recipes:
• Recipe
• Community

Crinkled and soft, these pumpkin spiced snickerdoodles are the ultimate fall cookie. Of course here in the Fearless Dining household, we eat pumpkin all year round, but some people like to savor these flavors only in the fall to keep it special.

If you love snickerdoodles as much as we do, you will want to try my original gluten free snickerdoodles recipe. I also have a great gluten free snickerdoodle mug cake recipe for when you want that snickerdoodle flavor in a 3-minute cake.

Why you need to try these gluten free pumpkin snickerdoodles:

There are lots of pumpkin recipes out there so I feel I need to explain why these cookies are so special.

1. They are full of fall flavors like cinnamon, ginger, and nutmeg yet these snickerdoodles are made without cream of tartar. They still crinkle beautifully, like a real snickerdoodle should.
2. You can make these cookies in about 20 minutes and you can freeze the extras so you always have snickerdoodle pumpkin cookies on-hand!
3. They freeze well so you can make a big batch and freeze them. This way you have them on-hand all of the time!
4. Pumpkin spice...need I say more?

Ingredient notes:

• Gluten free flour blend - Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
• Xanthan Gum - if your gluten free flour blend doesn't contain Xanthan Gum, you need to add that too.
• Pumpkin - I prefer to use pureed canned pumpkin, it is super smooth and won't leave lumps of pumpkin in your cookies. Don't use pumpkin pie puree.
• Vanilla - pure vanilla extract or a vanilla bean paste will work.
• Ground cinnamon, ginger, nutmeg - you can also use a premixed pumpkin pie spice
• Butter - If you are dairy-free, use vegan butter.

Recipe step by step directions:

Step 1: Add your dry ingredients to a bowl and whisk to blend them. Don't forget if your gluten free flour blend doesn't contain a gum, you will want to add 1 teaspoon of Xanthan Gum or Guar Gum.

Step 2: Add your wet ingredients to a smaller bowl and whisk to blend. I melted the butter but kept it cool, not too hot so that it wouldn't cook the eggs.

Step 3: Pour your wet ingredients into the dry ingredients and mix well. You can see the batter consistency in the photo below, or in the video.

Step 4: Use a spoon or cookie scoop to take equal portions of cookie dough and roll it into a ball. Roll the dough ball in the cinnamon-sugar mix to coat the whole cookie dough ball. Place onto a parchment paper-lined cookie sheet.

Step 5: Use the bottom of a drinking glass to smoosh the balls flat. My dough was about ½ inch thick after smooshing.

Step 6: Bake the cookies at 350º F for 8 minutes until done. Remove and place on a cooling rack to cool.

Let the cookies cool, then enjoy!

Variations:

• Add mini chocolate chips to the batter.
• Drizzle with a pumpkin spice icing. Mix 1 cup powdered sugar, ½ teaspoon pumpkin spice, 1 teaspoon pure vanilla extract, and 1 tablespoon cream or milk.
• Dip them in white chocolate!

Expert Tips and Recipe FAQ:

More gluten free pumpkin recipes:

• Gluten free pumpkin whoopie pies
• This incredible gluten free chocolate pumpkin cake
• Creamy pumpkin mousse
• And lots more gluten free pumpkin desserts

Recipe