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

Gluten-free Pumpkin Snickerdoodles

Katie | Wheat by the Wayside
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
Prep Time 20 mins
Cook Time 15 mins
Chill 30 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 28 cookies
Calories 79 kcal

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