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Gluten-Free Pumpkin Snickerdoodle Cookies | Vegan

by Capri Lilly

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 you’ll love these Double Chocolate Chip Cookies V+GF or these Incredible Chocolate Chip Cookies V + GF

gluten free pumpkin snickerdoodle 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!

the best homemade snickerdoodle cookies gluten free

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!

  1. 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.
  2. 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.
  3. 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) 
  4. 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. 
  5. 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.
pumpkin snickerdoodles

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!

homemade gluten free cookies for holidays

What Do You 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 flour, like this one.

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, not 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.

grain free pumpkin cookies

I hope you enjoy these Gluten-Free Pumpkin Snickerdoodle Cookies! 

If you make them, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share it with me on Instagram! I love hearing from you!

gluten free pumpkin snickerdoodle cookies
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5 from 6 votes

Gluten-Free Pumpkin Snickerdoodle Cookies | Vegan

These Gluten-Free Pumpkin Snickerdoodle Cookies are soft, chewy, and made with pumpkin puree and warm fall spices. They are the perfect fall treat!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American, Gluten-Free, Gluten-Free Dessert
Keyword: best homemade oat milk, cookies, gluten-free, pumpkin, pumpkin spice, snickerdoodle, vegan
Servings: 14 cookies
Calories: 70kcal

Ingredients

  • 1/4 cup Vegan Butter
  • 2 tbsp Coconut Oil
  • 5 tbsp Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 1/2 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1.5 cup Gluten-Free All Purpose Flour
  • 1/2 tsp Cinnamon
  • 1/2 tsp Baking Soda
  • 1 tsp Cream of Tartar
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

Snickerdoodle Sugar Topping

  • 1 tbsp Cane Sugar
  • 1/2 tbsp Cinnamon

Instructions

  • Mix the dry ingredients 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

  1. 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.
  2. 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.
  3. 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) 
  4. 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. 
  5. 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.

Excited to Try More Delicious Gluten-Free Desserts

Make undeniably delicious gluten-free desserts that don’t make you compromise texture or taste! Try out my Strawberry Peach Galette or my Vegan No-Bake Pumpkin Swirl Cheesecake —so rich & tasty! And if you love this recipe, you’ll love my Fluffy Pumpkin Pancakes V + GF!

Don’t forget to connect with me on INSTAGRAM and PINTEREST, for your daily dose of healthy delicious recipes!

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12 comments

Desiree October 25, 2020 - 1:19 am

5 stars
Obsessed with these! Came out so well! Thank you!!

Reply
Capri Lilly October 25, 2020 - 5:44 pm

Yayy! So glad you liked!

Reply
Britney October 25, 2020 - 4:17 am

5 stars
The pumpkin purée was such a perfect addition to snickerdoodles! It really made the cookies so moist! I also love that these are gluten free and don’t contain any ingredients that make me feel guilty about eating these. Thanks for another delicious recipe!!

Reply
Capri Lilly October 25, 2020 - 5:48 pm

Hi Britney!! So happy you like the cookies!

Reply
Robin October 25, 2020 - 6:19 am

5 stars
I love the subtle pumpkin flavor of these cookies and the fact I can freeze the dough and bake them anytime I desire.

Reply
Capri Lilly October 25, 2020 - 5:49 pm

Hi Robin! That is my favorite thing to do! I love freezing a few so that whenever I am having a cookie craving I can just pop some in the oven in minutes!

Reply
Marta October 25, 2020 - 5:15 pm

5 stars
I love snickerdoodles and love trying out seasonal variations. These were excellent and gives me a chance to gift sweets to my gluten allergic friends. Thanks!

Reply
Capri Lilly October 25, 2020 - 5:50 pm

You’re welcome Marta! I hope everyone enjoyed the cookies!

Reply
Mila October 26, 2020 - 2:03 pm

5 stars
This is such a genius way to use pumpkin! I loved how it complimented the cinnamon sugar flavors!

Reply
Capri Lilly October 26, 2020 - 6:29 pm

Thank you, Mila! I am glad you liked!

Reply
Chenée Lewis October 27, 2020 - 4:03 am

5 stars
These cookies are perfect little bites of fall goodness! So soft and perfectly spiced!

Reply
Capri Lilly October 27, 2020 - 5:11 am

Thank you Chenee! Glad you like!!

Reply

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