These Gluten-Free Pumpkin Snickerdoodle Cookies are soft, chewy, and made with pumpkin puree and warm fall spices. They are the perfect fall treat!
If you love homemade cookies that are perfect for the holidays, you’ll love these Raspberry Thumbprint Cookies or these Vegan Chocolate Chip Cookies!
Pumpkin Snickerdoodle Cookies are the perfect combination of sweet, buttery, and tangy mixed with cozy cinnamon and pumpkin spices. The pumpkin flavor in the cookies is subtle enough to not overpower the snickerdoodle flavor, but elevate your ordinary snickerdoodle cookies into something even better!
Making gluten-free pumpkin snickerdoodle cookies is easy! There are a few things that are most important when making these cookies and will guarantee the most success!
Tips for making the best pumpkin Snickerdoodle cookies
- Do not pack your flour into a measuring cup. Instead, take a spoon and scoop out the flour into the measuring cup for the proper measurement.
- Make sure to use pumpkin puree and not pumpkin pie filling. The only ingredient listed on the back of a can of pumpkin puree should be pumpkin.
- The cream of tartar is what gives snickerdoodle cookies their signature slightly tangy flavor. Using it is highly recommended, but optional. (you can make the recipe without it)
- Chill the dough. This step should not be skipped. Chilling the dough allows it to get more sticky and firm and also helps so that the cookies do not spread too much while baking.
- The cookies only need to bake for 10-12 minutes. After the cookies are done baking, keep them on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
If you are looking for easy pumpkin spice cookies filled with pumpkin and sweet flavors, this is it! They take less than 20 minutes to make and are great if you are looking for a holiday dessert!
Ingredients You’ll Need to Make Gluten-Free Pumpkin Snickerdoodle Cookies:
- Flour: For this recipe, I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If you are not gluten intolerant, you can use regular all-purpose flour.
- Butter and Oil: You’ll need butter and coconut oil. I like to use Earth Balance Buttery Spread, but you can use whatever vegan or non-vegan butter you prefer.
- Pumpkin Puree: Make sure to use pumpkin puree like Libby’s 100% Pure Pumpkin Puree. Do not use pumpkin pie filling.
- Sugar and Spices: You’ll need vanilla extract, brown sugar, cane sugar, cinnamon, pumpkin pie spice, salt, and cream of tartar to achieve the perfect warm and sweet flavor of the cookies. You’ll also need baking powder and baking soda; both are needed to ensure the cookies rise and maintain their shape.
- Cinnamon-Sugar Snickerdoodle Topping: Snickerdoodle cookies would not be complete without the infamous cinnamon-sugar that coats the outside of the cookies. Simply mix cinnamon and sugar in a small bowl and roll each piece of dough into the mixture, evenly coating all sides.
How to Store Gluten-Free Pumpkin Snickerdoodle Cookies
You can store these Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to a week!
You can also freeze the cookie dough balls for up to 3 months. When you are ready to bake them, roll them in the cinnamon sugar and bake in the oven for 12-14 minutes.
What is the best gluten-free flour to use for baking cookies?
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a great gluten-free flour for baking cookies. The mixture contains xanthum gum so there is no need to add any additional binders. Their flour works great in recipes that call for baking powder or baking soda.
What are snickerdoodle cookies made of?
Snickerdoodle cookies are made with flour, sugar, butter or oil, salt, and cream of tartar. They taste like cinnamon sugar cookies with a classic subtle tangy flavor from the cream of tarter.
I hope you enjoy this Gluten-Free Pumpkin Snickerdoodle Cookies Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
Excited to Try More Delicious Gluten-Free Pumpkin Desserts? Check These Out:
- Vegan Gluten-Free Pumpkin Chocolate Chip Bread
- Vegan Pumpkin Cream Cold Brew (Starbucks Copycat)
- Fluffy Gluten Free Pumpkin Pancakes | Vegan
- Dairy-Free Pumpkin Spice Latte | Vegan
- No-Bake Pumpkin Swirl Cheesecake | Vegan + GF
Gluten-Free Pumpkin Snickerdoodle Cookies | Vegan
Ingredients
- 1 1/2 cup Gluten-Free All Purpose Flour (I use Bob's Red Mill GF 1:1 Baking Flour) (can sub regular all-purpose flour)
- 1/3 cup Pumpkin Puree
- 1/4 cup Vegan Butter, melted or regular butter
- 1/2 cup Brown sugar
- 1/4 cup Granulated sugar
- 2 tbsp Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Cinnamon
- 2 tsp Pumpkin Pie Spice
- 1 tsp Cream of Tartar optional
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Snickerdoodle Sugar Topping
- 1 tbsp Cane Sugar
- 1/2 tbsp Cinnamon
Instructions
- Mix the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, cream of tartar, and salt together in a bowl and set aside. Mix the wet ingredients in a large bowl, starting with the butter and sugars. Mix until creamy and then add vanilla, coconut oil, and pumpkin puree.
- Add the flour mixture to the wet ingredients and mix until fully incorporated.
- Cover the dough tightly and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
- Mix the ingredients for the cinnamon sugar together in a small bowl. Shape the dough into small balls, about 2 tbsp each. Roll each bowl into the cinnamon-sugar mixture and place on a parchment-lined baking sheet.
- Bake for 11-12 minutes, or until the cookies are set. Remove from the oven. If the cookies did not spread much, flatten them by pressing them gently with the back of a spatula. Allow them to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not pack your flour into a measuring cup. Instead, take a spoon and scoop out the flour into the measuring cup for the proper measurement.
- Make sure to use pumpkin puree and not pumpkin pie filling. The only ingredient listed on the back of a can of pumpkin puree should be pumpkin.
- The cream of tartar is what gives snickerdoodle cookies their slightly tangy flavor. Using it is highly recommended, but optional. (you can make the recipe without it)
- Chill the dough. This step should not be skipped. Chilling the dough allows it to get more sticky and firm and also helps so that the cookies do not spread too much while baking.
- The cookies only need to bake for 10-12 minutes. After the cookies are done baking, press them down with a spatula to flatten and keep them on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
Wonderful cookies! Taste, texture, ease of making all 5 star. Thank you so much! I used 1/3 C of roasted butternut squash that I had in fridge. (An aside – much canned “pumpkin” is actually some type of squash. The USDA allows it to be labeled pumpkin.) Truly delicious!
Perfect! So dangerously delicious😂 one of the few recipes I’ve made that I would make no changes whatsoever. Thank you! I’m excited to look through your other recipes now!
Hi Jen! I’m glad you liked the recipe! These are def my fav to make, esp around the holidays. I have a ton of other tasty cookie recipes that are just as dangerously delicious, haha. Happy baking! 🙂
Ooh would love to try this! Can i sub the butter for oil? And how much oil do you recommend?
Hi! You certainly can. I suggest using coconut oil. You can substitute it 1:1 with butter. So, 3 tbsp (or 1/4 cup) coconut oil would work well for this recipe.