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Home » Recipes » Cookies

Gluten Free Pumpkin Snickerdoodles

Sep 17, 2021 · 1 Comment

Thanks for sharing this recipe!

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Close up view of a plateful of gluten free pumpkin snickerdoodles with white overlays near the top with orange, brown, and black text for Pinterest.

These Gluten Free Pumpkin Snickerdoodles are a twist on the classic snickerdoodle cookie recipe.  This easy recipe makes tender, sweet, and chewy cookies your family will love.

Close up view of a plateful of gluten free pumpkin snickerdoodles with a multi-colored cloth napkin on the left.

Fall is one of my favorite times to bake cookies.  The temperature is dropping, the leaves are falling, and it’s time to turn on the oven and get out the baking pans.

And fall is a great time to bake with pumpkin and pumpkin spice.  Even though canned pumpkin is available throughout the year, now’s the time I’m likely to use it in my baking.

I’m excited to share this recipe for pumpkin snickerdoodles with you.  These cookies are soft in the middle, crisp around the edges, and sprinkled with sugar and cinnamon.

If you like these pumpkin snickerdoodle cookies, you’ll also like my recipes for pumpkin bars, pumpkin cookies, pumpkin donuts, and pumpkin muffins.  And if you like chocolate chips with your pumpkin, you need to try my recipes for chocolate chip pumpkin bread and chocolate chip pumpkin cookies.

Why this Recipe Works

  • The dough is easy to make and doesn’t require any chilling time.
  • Pumpkin adds moisture and tenderness to the cookies.
  • Rolling the dough in the cinnamon/sugar mixture adds depth of flavor to the cookies.
(This post contains affiliate links. Read my disclosure policy here.)

Ingredients you’ll need:

Overhead view of ingredients with labels for making gluten free pumpkin snickerdoodles.
  • Gluten free flour blend - A cup for cup variety with xanthan gum in it.  I like to use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
  • Baking soda, salt, butter, sugar, egg, and vanilla extract - The usual ingredients for making cookies.
  • Cream of tartar - These snickerdoodle cookies get their tender and chewy texture from cream of tartar.
  • Pumpkin pie spice - This spice adds the flavors of allspice, cinnamon, cloves, ginger, and nutmeg all in one spice.
  • Pumpkin puree - Pure pumpkin, not pumpkin pie filling.
  • Cinnamon - Ground cinnamon.

How to Make Gluten Free Pumpkin Snickerdoodles

  1. Whisk together the cinnamon/sugar topping and set aside.
  2. In a medium bowl, whisk together all the dry ingredients, except the sugar, until combined.
  3. In a large bowl, whisk together the butter, sugar and pumpkin until combined.  Add egg and vanilla and whisk until smooth.
  4. Add flour mixture to pumpkin mixture and stir until combined.
  5. Create dough balls and roll in cinnamon/sugar topping and place on prepared baking pans.  Sprinkle the dough balls with additional cinnamon sugar.
  6. Bake for 10-12 minutes.

Step by Step Instructions

Preheat the oven to 375° F. Line baking pans with Silpat liners or parchment paper.

In a small bowl, whisk together the sugar and cinnamon until combined.

Image on the left is overhead view of small glass mixing bowl with granulated sugar and cinnamon. Image on the right is same bowl after the ingredients have been whisked together.

Add gluten free flour blend, baking soda, pumpkin pie spice, cream of tartar, and salt to a medium mixing bowl and whisk until completely combined.

Image on the left is overhead view of gluten free flour blend, baking soda, pumpkin pie spice, cream of tartar, and salt in a glass mixing bowl. Image on the right is the same bowl after the ingredients have been whisked together.

In a large mixing bowl, add butter, sugar, and pumpkin and whisk until combined.

Add egg and vanilla to the pumpkin mixture and whisk until smooth.

Image on the left is overhead view of melted butter, sugar, and canned pumpkin in a glass mixing bowl. Middle image is of the same bowl with ingredients whisked together. Image on the right is same bowl with an egg and vanilla extract added to it.

Stir the flour mixture into the pumpkin mixture until combined.

Image on the left is overhead view of glass mixing bowl with dry ingredients added to wet ingredients for GF Pumpkin Snickerdoodles. Image on the right is the same bowl after the ingredients have been stirred together.

Using a 1.5-tablespoon scoop or spoon, drop the dough into the cinnamon/sugar mixture and form into balls.  Roll the ball around to lightly coat with the cinnamon/sugar mixture.

Image on the left is overhead view of a small glass bowl containing a cinnamon/sugar mixture with 1 dough ball added. Image on the right is the same dough ball after it has been rolled in the mixture.

Place dough balls on prepared baking pans, 3 inches apart, and sprinkle with more cinnamon/sugar.

Bake 10-12 minutes until cookies are set.

Image on the left if overhead view of gf pumpkin snickerdoodle dough balls on baking pan. Image on the right is the same pan after baking.

Allow the cookies to cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

Baker’s Tips

  • Use a cookie scoop to scoop the dough into even sized portions.   Cookies that are similar in size will bake more evenly.
  • Form the dough portions into balls with your fingers.  The dough is soft and doesn’t roll into tight, uniform balls like you get with chilled dough.
  • Cool the cookies on the pan for 5 minutes before moving to a cooling rack.  The cookies finish baking while they’re still on the pan.
Overhead view of a stack of gluten free pumpkin snickerdoodles on a round white plate with a multi-colored cloth napkin on the right.

Measuring Gluten Free Flour

Use the “spoon and level” method when measuring your gluten free flour blend.  Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top.  

Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.

Recipe FAQs

How should I store these cookies?


Store the cookies in an airtight container, at room temperature, for up to 3 days.


Can I freeze the cookies?


The cookies can be frozen, in a freezer-safe container, for up to 2 months.  Thaw the cookies, on your counter, for several hours or overnight.

Three gluten free pumpkin snickerdoodles on a small white plate with more cookies in the background.

These simple gluten free cookies, sprinkled with cinnamon and sugar, are a great addition to your fall and holiday baking tradition.  Bake up a batch and your friends and family will thank you.  Happy Baking!

More Gluten Free Cookie Recipes to Try

  • Oatmeal Cookies
  • Old-Fashioned Snickerdoodle Cookies
  • Peppermint Meltaway Cookies
  • Chocolate Crinkle Cookies
  • Peanut Butter Blossoms
  • Cranberry Oatmeal Cookies

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

Three gluten free pumpkin snickerdoodles on a small white plate with more cookies in the background.

Gluten Free Pumpkin Snickerdoodles

Connie @ Flavor Walk
These Gluten Free Pumpkin Snickerdoodles are a twist on the classic snickerdoodle cookies.
5 from 1 vote
Print Recipe Pin Recipe
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Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert, Snack
Cuisine American, Gluten free
Servings 24 cookies
Calories 116 kcal

Ingredients
  

Cinnamon/Sugar Topping:

  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon

Cookies:

  • 2 cups gluten free flour blend
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • ½ cup pumpkin puree
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 375° F. Line baking pans with Silpat liners or parchment paper.

Make the Cinnamon/Sugar Topping:

  • In a small mixing bowl, whisk together the sugar and cinnamon until combined.

Make the Cookies:

  • In a medium mixing bowl, add gluten free flour blend, baking soda, pumpkin pie spice, cream of tartar, and salt and whisk until completely combined.
  • In a large mixing bowl, add butter, sugar, and pumpkin and whisk until combined.
  • Add egg and vanilla to the pumpkin mixture and whisk until smooth.
  • Stir the flour mixture into the pumpkin mixture until combined.
  • Using a 1.5-tablespoon scoop or spoon, drop the dough into the cinnamon/sugar mixture and form into balls. Roll the balls around to lightly coat with the cinnamon/sugar mixture.
  • Place dough balls on prepared baking pans, 3 inches apart, and sprinkle with more cinnamon/sugar.
  • Bake 10-12 minutes until cookies are set.
  • Allow to cool 5 minutes on pan before transferring to a wire rack to cool completely.

Notes

  • Use a cookie scoop to scoop the dough into even sized portions.   Cookies that are similar in size will bake more evenly.
  • Form the dough portions into balls with your fingers.  The dough is soft and doesn’t roll into tight, uniform balls like you get with chilled dough.
  • Cool the cookies on the pan for 5 minutes before moving to a cooling rack.  The cookies finish baking while they’re still on the pan.

Nutrition

Serving: 1cookieCalories: 116kcalCarbohydrates: 19gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 75mgPotassium: 26mgFiber: 1gSugar: 12gVitamin A: 924IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

Recipe adapted from Martha Stewart.

More Cookie Recipes

  • Gluten Free Chocolate Chip Cookie Bars
  • Gluten Free Lemon Cookies with Lemon Glaze
  • Gluten Free Candy Bar Cookies
  • Gluten Free Red Velvet Crinkle Cookies

Thanks for sharing this recipe!

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Reader Interactions

Comments

  1. Lynn says

    October 15, 2021 at 9:19 pm

    My family loved these cookies. Thanks for sharing.

    Reply

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