World's Best Pumpkin Snickerdoodle Cookies
If you love pumpkin spice and want an incredible Fall cookie recipe, you have got to bake these gluten free pumpkin snickerdoodle cookies!
Chewy and sweet, these healthy pumpkin snickerdoodle cookies are gluten-free, dairy-free and made with just 8 simple ingredients!
Looking for more gluten-free cookies? Check out these flourless peanut butter cookies, the best gluten-free chocolate chip cookies, or my favorite chewy gluten-free ginger molasses cookies!
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Gluten Free Snickerdoodle Ingredients
- Vegan butter - Has to be softened at room temperature.
- Granulated sugar - The trick to getting those crispy edges.
- Large egg
- Vanilla extract - Use gluten-free vanilla extract.
- Salt - A must.
- Baking powder - Baking powder is a classic leavening agent that will work without any acidic ingredients.
- Gluten Free Flour Mix - I use King Arthur.
- Gluten-free 100% pumpkin puree -Be sure to use pure pumpkin puree and now pumpkin pie filling, puree is much healthier. I use this one.
Cinnamon Sugar Mixture
- Granulated sugar - This is regular white sugar.
- Cinnamon - Use any type of ground cinnamon you have on hand.
Exact measurements and step by step directions for making these snickerdoodle cookies are in the recipe card below.
How to Make Gluten-Free Pumpkin Snickerdoodle Cookiess
Step One: In a large bowl of a stand mixer, add vegan butter and granulated sugar. Beat on low speed for 30 seconds. Stop the machine and scrape down the sides.
Step Two: Add the egg and vanilla extract and mix on low speed for 15 seconds.
Step Three: In a medium bowl, add the salt, baking powder, and gluten free flour mix. Mix until fully combined.
Step Four: Add the flour mixture to the butter mixture and mix for 1 minute on low speed. Scraping the sides down once.
Step Five: Set the batter aside to rest for 30 minutes. Portion 1" size balls of dough on a baking sheet. Roll into balls.
Step Six: Add the pumpkin puree to the bowl and mix.
Step Seven: In a small bowl, stir together cinnamon-sugar mixture.
Step Seven: Roll each of the snickerdoodle cookie dough balls in the cinnamon-sugar and place back on the cookie sheets.
Step Eight: Bake for 8-9 minutes. Let cool for a few minutes then remove from the pan to wire racks to cool. Serve warm or cool.
Hint: Measure ingredients by weight where weight is given. For the best results, make sure all ingredients are at room temperature.
Substitutions
- You can substitute vegan butter with regular dairy butter. Make sure it is unsalted and at room temperature.
- I have only tested this recipe with the King Arthur gluten-free flour blend. Other all-purpose blends may work, but I have not tried them.
- Although you can use coconut sugar instead of white sugar, it will change the color and flavor of the cookies. I don't recommend using it for the cinnamon sugar mixture.
Equipment
To make the best gluten-free snickerdoodle cookies, you'll want to gather a few common baking supplies before you get started.
- Stand mixer (or hand mixer and a large mixing bowl)
- Spatula
- 2 cookie sheets
- Parchment paper
- Cookie scoop or spoons
- Small bowl
- Wire rack
Storage
Baked cookies store very well in an airtight container for up to 4 days. Cookies may be frozen for longer storage. Freeze for up to 1 month. Defrost at room temperature before serving.
Top Tip
Allow the snickerdoodle dough to rest for 30 minutes before portioning.
Food Safety
- Since these cookies are made with raw eggs, it's important to sanitize your mixing bowls and equipment after use to avoid spreading salmonella.
- Be careful not to consume any raw cookie dough.
- The egg should be at room temperature before making the cookie dough, but be careful not to let it sit out for more than 2 hours.
Gluten-Free Snickerdoodle Cookies FAQs
Do I need cream of tartar for pumpkin snickerdoodle cookies?
Although traditional snickerdoodles call for cream of tartar and baking soda, this gluten-free version uses baking powder instead. Baking powder already contains both baking soda and cream of tartar, so you'll get the slight tang and soft texture you're looking for.
Can you make gluten free pumpkin snickerdoodle cookiess?
Yep, and it's quite an easy swap! This version uses gluten-free flour instead of all-purpose flour, and to make it dairy-free, I also like to use vegan butter. You'll still have the same chewy, texture and cinnamony flavor, but without any dairy or gluten.
Can you make pumpkin snickerdoodle cookie dough ahead of time?
In general, you can make cookie dough 2-3 days before you want to bake and store it in an airtight container in the fridge. You can also freeze cookie dough balls for several weeks or months, then let them thaw in the fridge before you roll them in cinnamon sugar and bake like normal.
Related Cookie Recipes
Looking for other gluten-free cookie recipes like this? Try these:
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Recipe
Gluten Free Pumpkin Snickerdoodle Cookies Recipe: Dairy-Free & Delicious
Ingredients
Method
- In a large bowl of a stand mixer, add vegan butter and granulated sugar. Beat on low speed for 30 seconds. Stop the machine and scrape down the sides.
- Add the egg, pumpkin puree and vanilla extract and mix on low speed for 15 seconds.
- In a medium bowl, add the salt, baking powder, and gluten free flour mix. Mix until fully combined.
- Add the flour mixture to the butter mixture and mix for 1 minute on low speed. Scraping the sides down once.
- Set the batter aside to rest for 30 minutes.
- Preheat the oven to 375F. Place parchment paper on baking sheets.
- Portion 1" size balls of dough on a baking sheet. Roll into balls.
- In a small bowl, stir together cinnamon-sugar mixture.
- Roll each ball of dough in the cinnamon-sugar and place back on the cookie sheets.
- Bake for 8-9 minutes. Let cool for a few minutes then remove from the pan to wire racks to cool. Serve warm or cool.
