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5 from 23 votes

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!

A gluten free pumpkin snickerdoodle cookie on a plate next to a glass of milk.

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 These Cookies Are Incredible:

There are many pumpkin recipes out there, so 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, as a real snickerdoodle should.
  2. You can make these cookies in about 20 minutes and 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?
  5. If you love these cookies, you also need to try my Gluten Free Iced Pumpkin Cookies recipe!

These are absolutely delicious coming fresh out of the oven! Thank you for a great tasting fall recipe.”

Jen F., Pinterest comment

You may also want to try my Gluten Free Chai Snickerdoodles!

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

A picture of all of the ingredients on the counter.
Note vanilla isn’t pictured
  • 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.
  • Baking Powder – Use Aluminum Free
  • 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:

The pumpkin snickerdoodles dry ingredients in a bowl.

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 gum, you will want to add 1 teaspoon of Xanthan Gum or Guar Gum.

The pumpkin snickerdoodles wet ingredients in a bowl.

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: Mix well with your wet ingredients into the dry ingredients. You can see the batter consistency in the photo below or in the video.

Rolling cookie dough balls in sugar and cinnamon.

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.

Smooshing cookie dough balls flat.

Step 5: Use the bottom of a drinking glass to smush the balls flat. My dough was about 1/2 inch thick after smooshing.

The cookies ready to bake.

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

A tray of baked pumpkin snickerdoodles.

Let the cookies cool, then enjoy!

Dipping a pumpkin snickerdoodle in milk.

Variations:

  • Add mini chocolate chips to the batter.
  • Drizzle with a pumpkin spice icing. Mix 1 cup powdered sugar, 1/2 teaspoon pumpkin spice, 1 teaspoon pure vanilla extract, and 1 tablespoon cream or milk.
  • Dip them in white chocolate!

Expert Tips and Recipe FAQ:

How do you know when the cookies are finished baking?

You can gently touch a cookie. If the top is not squishy and feels slightly firm, your cookies are finished baking.

How do you store these cookies?

Store these cookies in an air-tight container for up to 4 days. You can also freeze them by placing them gently in a freezer-safe bag. They will keep in the freezer for up to 4 months.

Can you make these pumpkin snickerdoodles dairy-free?

You can easily make these cookies dairy-free by using vegan butter.

Can you use coconut sugar instead of regular sugar?

I have not tested coconut sugar, but it has a higher melting point so I am not sure that coconut sugar would work as well when rolling the cookies in the sugar/cinnamon blend.

Why didn’t the snickerdoodles flatten?

If your cookies didn’t flatten, it is probably because you used a starchier gluten free flour blend and it needed more moisture. If you use a starchy flour blend, make sure to compare your cookie dough to my photos. Add more butter if you need it.

More Gluten Free Pumpkin Recipes:

a stack of gluten free pumpkin snickerdoodle cookies
a stack of gluten free pumpkin snickerdoodle cookies

Gluten Free Pumpkin Snickerdoodles

Sandi Gaertner
Delicious gluten free pumpkin snickerdoodle cookies. They are absolutely delicious for fall!
Love this recipe?Give it a star rating!
5 from 23 votes
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nut free allergen icon
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 14 cookies
Calories 161 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 ½ cups gluten free flour blend (*see note)
  • ¾ cup sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon salt
  • 1 teaspoon pure vanilla extract
  • cup pumpkin puree
  • 1 large egg
  • ½ cup melted butter (*see note)

Topping

  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In smaller bowl, add the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Add the topping sugar and cinnamon to a small bowl and whisk to blend.
  • Use a cookie scoop to make cookie dough balls. Roll with your hands into a ball then roll in the sugar cinnamon. Place onto a parchment paper lined cookie sheet.
  • Take a glass with a flat bottom and smoosh each cookie ball down to about 1/2 inch deep.
  • Bake for 8-10 minutes until done.
  • Put on a cooling rack to cool.

Video

Notes

  1. I have tested this recipe with both King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 GF Blend gluten free flours. That doesn’t mean other gluten free flour blends won’t work, I just have not tested other brands.
  2. If you use a different brand, compare your cookie dough to my photos and video. Some gluten free flour blends are more starchy than others. The starchy blends tend to need more liquid so you may need to add additional butter.
  3. If your gluten free flour blend doesn’t contain a gum, please add 1 teaspoon Xanthan Gum or Guar Gum.
  4. When using melted butter, make sure the butter isn’t too hot or it will cook the egg when you mix the wet ingredients.
  5. If you want to prep these ahead, you can store the cookie dough in the refrigerator up to 3 days ahead. You can also freeze this pumpkin snickerdoodle cookie dough.
  6. These cookies will keep up to 4 days in an air-tight container in the refrigerator or up to 4 months in a freezer bag in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 161kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 29mgSodium: 123mgPotassium: 31mgFiber: 2gSugar: 14gVitamin A: 1127IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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