Go Back

Gluten-Free Pumpkin Spice Snickerdoodle Cookies

Gluten-Free Pumpkin Spice Snickerdoodle Cookies are tender, crinkled cinnamon-sugar coated cookies made with gluten-free flour and pumpkin puree. The pumpkin is blotted extremely dry to keep the dough workable and the cookies from spreading.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free pumpkin spice snickerdoodle cookies
  • 2.75 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted extremely dry)
  • 1 tsp vanilla
  • 0.33 cup sugar (for rolling)
  • 2 tsp cinnamon (for rolling)
  • 0.25 tsp pumpkin pie spice (for rolling)

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and line baking sheets.
  2. Blot the pumpkin puree extremely dry—this step is especially important for gluten-free cookies to prevent spreading.
Make the dough
  1. Beat the softened butter and granulated sugar until very fluffy.
  2. Add the egg, blotted pumpkin puree, and vanilla, then beat until combined.
  3. Fold in the gluten-free flour blend, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt until no dry flour remains.
Roll and bake
  1. Mix the rolling spices in a shallow bowl.
  2. Scoop 1-1/2 tablespoon portions, roll generously in the cinnamon spice sugar, and place on the lined baking sheets.
  3. Bake for 10-12 minutes at 375F until the cookies are crinkled and set.

Notes

For best results, blot the pumpkin puree extremely dry before mixing so the dough stays scoopable and the cookies don’t spread. Store airtight at room temperature for up to 4 days, refrigerate up to 7 days, and freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 solid dairy-free butter alternative (softened) for similar texture.