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! Make a batch in under 30 minutes!
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.
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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 this gluten free pumpkin snickerdoodle recipe gets rave reviews:
There are many pumpkin cookie recipes out there, so I need to explain why these cookies are so special.
- 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.
- You can make these cookies in under 30 minutes and freeze the extras, so you always have Snickerdoodle pumpkin cookies on hand!
- These cookies have the perfect snickerdoodle texture…they melt in your mouth with buttery fall flavors.
- Pumpkin spice…need I say more?
- If you love these pumpkin 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
Allergen Information:
These homemade pumpkin snickerdoodle cookies are gluten-free, nut-free, soy-free, and oat-free. They are easy to make dairy-free using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 a binder like xanthan gum, you need to add that too.
- Baking Powder – Use aluminum-free baking powder
- 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 – I recommend using unsalted butter.
Step-By-Step Photos and Directions:
Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend them. Don’t forget if your gluten-free flour blend doesn’t contain binder; you will need 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: Mix the wet ingredients well with the dry ingredients. The photo below shows the batter consistency.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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 smush the balls flat. My dough was about 1/2 inch thick after smooshing.
Step 6: Bake the cookies at 350º F for 8-10 minutes until done. (Baking time may vary depending on the size of your cookies.) Remove the cookies and place them on a cooling rack to cool.
To ensure they are finished baking, you can gently touch a cookie. Your cookies are finished baking if the top is not squishy and feels slightly firm.
Let the cookies cool, then enjoy! You may also want to try my Gluten Free Chai Snickerdoodles!
Try these yummy flavor 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!
Cookie Troubleshooting:
Why are my cookies flat? They spread too much!
This is one of the most common questions I get from my readers. There are several reasons for flat cookies, including:
- Check to see how long you chilled your cookie dough. If you use partially melted or softened butter, you must chill it to prevent spreading.
- How did you measure your flour? Measuring your flour accurately is important. I don’t often weigh my ingredients because every flour blend has a different weight, and my readers all use different gluten-free flour blends. I recommend using either the Spoon Method by using a spoon to add flour to the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method by putting the measuring scoop into the flour and filling it with flour. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
- Every gluten-free flour blend has a different starch-to-grain ratio. This can affect the moisture levels in your cookie dough, resulting in flatter cookies. In this situation, you would need to add more flour.
Why do my gluten-free cookies taste gritty?
This grit you experience is from the rice flour in the gluten-free flour blend. Not all companies mill their flour extra fine. I recommend letting the cookie dough rest for 15 minutes to eliminate the grit. This extra time will allow the rice flour to soften, eliminating the grit.
How do you make cookies the same size?
The best way to ensure your cookies are the same size and look uniform is to use a
For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide.
Frequently Asked Questions:
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. If you test this, please let me know in a comment!
Store these cookies in an airtight container for up to 4 days. You can also freeze them by gently placing them in a freezer-safe bag. They will keep in the freezer for up to 4 months.
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pumpkin Snickerdoodles
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 1/2 inch deep.
- Bake for 8-10 minutes until done.
- Put on a cooling rack to cool.
Video
Notes
- 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.
- 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.
- If your gluten free flour blend doesn’t contain a gum, please add 1 teaspoon Xanthan Gum or Guar Gum.
- When using melted butter, make sure the butter isn’t too hot or it will cook the egg when you mix the wet ingredients.
- 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.
- 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
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.
Thèse cookies are so easy to make. They are delicious.
I am so glad you loved this flavor of snickerdoodles. Thank you!
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.
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!
I just made a double batch of these and WOW!! I’m not a snickerdoodle fan, but these are outstanding. Thank you!,
I am thrilled you loved these cookies Sharon. Thank you so much for taking the time to let me know!
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?
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.
I made a double batch. Some for home, work and neighbors. These are probably the best cookie recipe. Rave reviews. I used the King Arthur GF flour. Excited to make more in the future.
You made my day Sonya coming back to let me know you loved this recipe. Thank you!
I made these this morning and everyone who tried them agree that they are amazing.
I am so glad you all loved them Debra 🙂
Just got done making these. They are so good.
I am so glad you liked them Jackie 🙂
I’m not the best at cooking cookies, but your tips certainly help. These look very delicious and perfectly seasonal.
I am so glad to help Jane 🙂
Make a double batch these go fast! I used half white sugar and half coconut sugar and they were perfect, not too sweet.
I am so glad you enjoyed them Laura. I make double batches too :-).
I’m thrilled to have found your blog! What a terrific selection of recipes ALL GF!! These snickerdoodles turned out perfectly. My son who needs to eat GF was so happy to have a holiday treat! We’ll definitly cook and bake our way through your website! Thanks.
I am so glad Lisa, you made my day. Let me know if there is something special he wants to make.