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!
Table of Contents
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!
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?
Can you make gluten free pumpkin snickerdoodle cookiess?
Can you make pumpkin snickerdoodle cookie dough ahead of time?
Related Cookie Recipes
Looking for other gluten-free cookie recipes like this? Try these:
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Gluten Free Pumpkin Snickerdoodle Cookies Recipe: Dairy-Free & Delicious
Ingredients
- 8 Tablespoons vegan butter softened
- 150 grams granulated sugar about 3/4 cup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 160 grams King Arthur Measure for Measure Gluten Free Flour Mix about 1 1/3 cups
- ¼ cup pumpkin puree
Cinnamon-Sugar
- 25 grams granulated sugar about 2 Tablespoons
- 1 1/2 teaspoons cinnamon
Instructions
- 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.
Notes
Nutrition
