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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!
4.96 from 83 votes
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Course: Dessert
Cuisine: American, Gluten-Free, Gluten-Free Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 14 cookies
Calories: 77kcal

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

  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, 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.

Nutrition

Serving: 1g | Calories: 77kcal | Carbohydrates: 12.4g | Protein: 0.2g | Fat: 3g | Saturated Fat: 2g | Sodium: 146mg | Potassium: 80mg | Fiber: 0.2g | Sugar: 8.7g | Calcium: 22mg