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    Home » Recipes » Cookies

    Gluten-Free Pumpkin Snickerdoodle Cookies (Dairy-Free Option)

    Published: Sep 27, 2021 · Updated: Sep 27, 2021 by Katie Olesen · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Gluten-free pumpkin snickerdoodle cookies on a pumpkin shaped plate.
    A stack of gluten-free pumpkin cookies on a wooden plate.

    Put a fall twist on a classic with these Gluten-free Pumpkin Snickerdoodles! They are crisp yet chewy, made with real pumpkin, warm cinnamon, and pumpkin spice!

    A stack of gluten-free pumpkin cookies on a white wooden plate.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • Step by Step Instructions
    • Storage
    • Variations
    • Top Recipe Tips
    • More Gluten-Free Recipes
    • Recipe
    • Comments and Ratings

    Why You'll Love This Recipe

    If you love classic gluten-free snickerdoodles, you're bound to love this recipe for the best gluten-free pumpkin spice snickerdoodles, too! With a bit of pumpkin puree and pumpkin pie spice, these gluten-free pumpkin cookies are chewy in the center but have crispy edges, just like a snickerdoodle should be! But if you love softer cookies, included in the recipe is an easy tip to make softer-style cookies if you prefer! Of course these cookies are rolled in cinnamon sugar and have those characteristic crinkles on top!

    This pumpkin cookie recipe is easy to make and perfect for any fall occasion. They would even be the perfect compliment to your gluten-free pumpkin pie on your gluten-free Thanksgiving dessert table! You can take them to the next level and turn this recipe into gluten-free pumpkin cream pies that are out of this world delicious! Also, check out these gluten-free pumpkin chocolate chip cookies and gluten-free pumpkin oatmeal cookies for even more great pumpkin cookies!

    Check out even more great pumpkin recipes, like gluten-free pumpkin bars, gluten-free pumpkin bread, and Starbucks pumpkin spice sauce!

    Ingredients & Substitutions

    Ingredients measured in bowls on a white wooden surface.
    • Gluten-free Flour Blend: Use a gluten-free flour blend that is a 1:1 or cup for cup replacement for baking. It will be a blend of rice flour and starches, with xanthan gum already included. This recipe was tested with King Arthur Measure for Measure, Namaste Perfect Blend, and Cup4Cup multipurpose flour.

      All worked great but in my opinion, Cup4Cup produced the cookie with the best texture. The cookies got a little more crisp and chewy compared to the other flours, which I liked. Although if you prefer a softer cookie, the other blends are the way to go!
    • Cream of Tartar: You must include the cream of tartar if you want that classic tangy snickerdoodle taste! Find it in the spice aisle.
    • Pumpkin Puree: Make sure to use 100% pure pumpkin puree for this recipe and not pumpkin pie filling.
    • Egg: For a chewier cookie use just the egg yolk. For a softer cookie, use the full egg.
    • Dairy-Free: Easily make these dairy free by using Earth Balance Vegan Buttery Sticks in place of the butter. Also note: Cup4Cup flour is not dairy-free. Choose another tested blend if you need dairy-free.

    Step by Step Instructions

    Mixing the cookie dough in an off-white bowl with an electric mixer.
    1. Cream the butter and sugars together.
    2. Then add in the pumpkin, egg yolk, and vanilla.
    3. Blend in the dry ingredients.
    4. Chill the dough until firm.
    5. Use a small (1 Tablespoon size) cookie scoop to portion the dough. Roll dough balls in a mixture of cinnamon and sugar. Now it's time to bake!
    Scooping and rolling dough in cinnamon sugar and placing on parchment lined baking sheet.

    Storage

    • These cookies are best when eaten fresh.
    • They last well for several days at room temperature if kept in an airtight container.
    • To freeze, portion cookie dough balls and freeze separately on a tray. Once solid, transfer to a bag. The dough can be baked from frozen but you will need to add a few minutes to the baking time. This is a great way to get ahead of holiday baking!
    Gluten-free pumpkin snickerdoodle cookies on a pumpkin shaped plate.

    Variations

    • These cookies make a delicious pumpkin cream pie when filled with buttercream or cream cheese frosting.
    • Half-dip cooled cookies in white chocolate to make make them extra fancy!
    • Mix in 1 cup of white chocolate or semi-sweet chocolate chips to make pumpkin chocolate chip cookies.

    Top Recipe Tips

    • Chill the dough: The dough is very sticky so chilling is a must! Once the butter firms back up they will be much easier to roll.
    • Room Temperature: Make sure to use room temperature ingredients for proper blending.
    • Measuring: When measuring flour, use the "spoon and level" method or measure the flour by weight. These are the most accurate ways to measure flour for recipes.

      To spoon and level: Spoon the flour into a measuring cup. Then use the back of a knife or another flat edge to scrape the excess flour off the top of the measuring cup, leaving it level with the top of the cup.
    • All gluten-free flour blends behave a little differently, for best results use a flour blend that was tested for this recipe.

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    More Gluten-Free Recipes

    If you love this gluten-free pumpkin cookie recipe, be sure to check out these other pumpkin recipes from the blog!

    • A stack of three gluten-free pumpkin bars topped with sprinkles on a small pumpkin plate.
      Gluten-free Pumpkin Bars (Dairy-Free Option)
    • A stack of slices of gluten-free pumpkin bread studded with chocolate chips.
      Gluten-Free Chocolate Chip Pumpkin Bread (Dairy-Free)
    • frosted pumpkin spice cookies on a hearth and hand plate, on a plaid towel, on marble surface.
      Pumpkin Spice Cookies
    • Gluten Free Pecan Pie Sliced In Pie Pan
      Gluten-Free Pecan Pie: A Classic, Easy Recipe

    Recipe

    A stack of gluten-free pumpkin cookies on a wooden plate.

    Gluten-free Pumpkin Snickerdoodles

    Katie Olesen
    These delicious gluten-free pumpkin snickerdoodle cookies are sure to become a fall favorite. Crisp yet chewy, just like classic snickerdoodles, but with the addition of real pumpkin and pumpkin spice!
    5 from 1 vote
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Diet Gluten Free
    Servings 28 cookies
    Calories 79 kcal
    Prevent your screen from going dark.

    Ingredients
     
     

    Dry Ingredients

    • 1 ¼ cup gluten free flour blend, with xanthan gum already included, such as cup4cup Multipurpose Flour or King Arthur Measure for Measure
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon ground cinnamon
    • ½ teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon table salt

    Wet Ingredients

    • ½ cup butter, softened to room temperature, Earth Balance Vegan Buttery Sticks for Dairy-free.
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • ¼ cup pumpkin puree
    • 1 egg yolk, *see note
    • 1 teaspoon vanilla extract

    Cinnamon Sugar

    • ¼ cup granulated sugar
    • ½ teaspoon cinnamon

    Instructions
     

    • In a small bowl, whisk together the dry ingredients and set aside.
    • In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until well combined and creamy. About 2 minutes.
    • Blend in the pumpkin, egg yolk, and vanilla.
    • Blend in the dry ingredients.
    • The mixture will be sticky. Refrigerate the dough until firm, about 30 minutes to 1 hour to make them easier to roll.
    • Preheat the oven to 375°F.
    • Combine sugar and cinnamon for rolling.
    • Scoop 1 tablespoon of dough and roll into a ball. Roll in cinnamon-sugar and place on a parchment paper lined baking sheet, at least 2 inches apart.
    • Bake for 14-15 minutes, or until the cookies are lightly browned on the bottom and set. Cool cookies for a few minutes on the pan before removing.

    Notes

    *The recipe calls for just the egg yolk, which will produce a chewier cookie. If you like softer cakey style cookies, use the whole egg.

    Nutrition

    Serving: 1cookieCalories: 79kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 74mgPotassium: 19mgFiber: 1gSugar: 8gVitamin A: 451IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Cookie Recipes

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      Gluten-Free Pecan Tassies
    • Gluten free pumpkin oatmeal cookies with raisins and walnuts peaking out the tops.
      Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
    • Gluten-Free Oreo Dirt Cake Cookie with a gummy worm on top.
      Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)

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    1. Cheryl Rowley

      October 17, 2021 at 3:07 pm

      I went to make these a second time and the recipe is gone for the pumpkin snickerdoodles. It now only shows the recipe for pumpkin chocolate chip cookies. Where did the other recipe go?? Would really like to make them again. There were awesome!! Thank you.

      Reply
      • Katie | Wheat by the Wayside

        October 17, 2021 at 3:10 pm

        Thanks for telling me this! I will fix it on the back end asap!

        Reply
      • Katie | Wheat by the Wayside

        October 17, 2021 at 3:38 pm

        All fixed! Sorry about that and thanks again for alerting me!

        Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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