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    Home » Recipes » Cookies and Bars

    Gluten Free Pumpkin Snickerdoodles {Dairy-Free Option}

    Published: Sep 30, 2020 · Modified: Sep 16, 2021 by Sandi Gaertner · 18 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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
    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:

    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.
    • 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:

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

    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: 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.

    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 smoosh the balls flat. My dough was about ½ inch thick after smooshing.

    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.

    baked 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, 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:

    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:

    • Gluten free pumpkin whoopie pies
    • This incredible gluten free chocolate pumpkin cake
    • Creamy pumpkin mousse
    • And lots more gluten free pumpkin desserts
    a stack of gluten free pumpkin snickerdoodle cookies

    Recipe

    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!
    5 from 11 votes
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Gluten Free Cookies and Bar Recipes
    Cuisine American
    Servings 14 cookies
    Calories 161 kcal

    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
    • ⅛ teaspoon salt
    • 1 teaspoon pure vanilla extract
    • ⅓ 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 ½ 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.

    Nutrition

    Serving: 1gCalories: 161kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 29mgSodium: 123mgPotassium: 31mgFiber: 2gSugar: 14gVitamin A: 1127IUVitamin C: 1mgCalcium: 22mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    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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    Reader Interactions

    Comments

    1. Janie Kay

      October 25, 2021 at 4:13 am

      5 stars
      What a great recipe! These cookies are delicious. Thank you! I do have a question regarding the nutrition information. Maybe I missed it, but what is the serving size? I used a tablespoon of dough for each cookie.

      Reply
      • Sandi Gaertner

        October 25, 2021 at 9:24 am

        Hi Janie, I used the small cookie scoop linked in the post. I am not sure the exact size, maybe 2 TBSP? I am so glad you loved these cookies!

        Reply
    2. Sharon Dora

      October 24, 2021 at 7:56 am

      5 stars
      I just made a double batch of these and WOW!! I’m not a snickerdoodle fan, but these are outstanding. Thank you!,

      Reply
      • Sandi Gaertner

        October 24, 2021 at 9:33 am

        I am thrilled you loved these cookies Sharon. Thank you so much for taking the time to let me know!

        Reply
    3. Jess

      October 19, 2021 at 9:09 am

      5 stars
      I absolutely love these when fresh! I kept them on the counter for one night and they ended up really soggy? :/ put them in the fridge and their just not the same. What did I do wrong?

      Reply
      • Sandi Gaertner

        October 23, 2021 at 1:59 pm

        Hi Jess, I usually keep things in the refrigerator. Can I ask what gluten free flour blend you used and if you substituted any ingredients. That will help me figure out this for you.

        Reply
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