Go Back Email Link
+ servings
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 23 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
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
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.