Gluten Free Pumpkin Snickerdoodles are like classic snickerdoodles that are transformed into a seasonal favourite with the addition of pumpkin puree and pumpkin spice.
One of my husband’s favourite cookies is the classic Snickerdoodle cookie. I really don’t mind that, since it is such a simple, easy cookie to bake. No special ingredients are needed to bake them, the cinnamon and sugar that coats them is just enough.
These gluten free Pumpkin Snickerdoodles take that same concept, but add some moisture to the cookies with the pumpkin puree, and the addition of nutmeg, cloves, and ginger from the pumpkin pie spice is wonderful.
A moment of confession: I haven’t bought pumpkin pie spice in years. Instead, I make my own. It is really easy to do, and costs a lot less than buying a little tin of pre-blended spice, since I already have the individual spices on hand. You can make your own Pumpkin Pie Spice too, you won’t be disappointed.
Gluten Free Pumpkin Snickerdoodles are great with a hot cup of coffee on a cool fall afternoon, but fancy enough that you can even make them to add to your holiday baking trays. I love that they are an economical cookie to make compared to some others. Sometimes holiday baking can be quite costly when you need special ingredients (caramels, nuts, baking chips, etc).
If you love these gluten free Pumpkin Snickerdoodles, I think you’ll also love:
- Gluten Free Snickerdoodle Muffins
- Gluten Free and Vegan Hot Cocoa Snickerdoodles
- Gluten Free Snickerdoodle Streusel Apple Pie
- Almond Flour Snickerdoodles
Gluten Free Pumpkin Snickerdoodles recipe:
Gluten Free Pumpkin Snickerdoodles
Gluten Free Pumpkin Snickerdoodles are like classic snickerdoodles that are transformed into a seasonal favourite with the addition of pumpkin puree and pumpkin spice. The dough does require chilling, so plan ahead!
Ingredients
Cookies:
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla
- 1 1/3 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
- pinch salt
Rolling sugar:
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- In a stand mixer, fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar until light and fluffy. Add the pumpkin puree, egg and vanilla and beat until well mixed, scrape down the bowl and mix again.
- In a separate mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, cinnamon and salt.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until well combined. Chill dough for 1 hour.
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
- In a small bowl, stir together the 1/2 cup granulated sugar and the pumpkin pie spice.
- Scoop dough into 1-inch balls (I use my small cookie scoop for this) and roll dough in the sugar/pumpkin pie mixture. Place cookies on prepared baking sheets, leaving about 2-inches between cookies, leaving room for the cookies to spread. Lightly press down on the tops of the cookies with the bottom of a drinking glass.
- Bake in the preheated oven for 10-14 minutes, or until the cookies are just starting to get lightly brown.
- Allow to cool on the pan for 5 minutes, before transferring to a cooling rack. Store in airtight containers once they are fully cooled.
Recipe and images updated October 2018.
Charlotte Moore says
I was wondering if I could substitute the tapioca starch and use arrowroot. I have everything else. I am just practicing with some GF recipes.
Jeanine says
I don’t think that would be a problem, Charlotte! Happy Baking!
Tamara says
Another serious winner! Thanks for posting these cookiie recipes. I love pumpkin and cookies and snickerdoodles…what’s not to love? Hail the cookie! LOL
Angie Halten says
Snickerdoodles were the very first thing I baked in my grade 7 Home Ec class (many many years ago!), and they are still my favorite cookie. Can’t wait to try your variation!
Jenny says
Made the Pumpkin Snickerdoodles. Mmmmmmmm… very good. We like the pumpkin and spice combination! Thanks so much!
Katie M says
I made these tonight and used better batter flour instead of the mixture + xantham gum. The texture is amazing, and while they are good they just aren’t sweet or pumpkin – like for us 🙂
Sara says
I made these today. SO good! I used Bob’s Red Mill All-purpose GF flour in place of the flour blend and it worked perfectly. Thanks for another yummy recipe! 🙂
Jeanine says
Nice! I’ve never tried the Bob’s Red Mill All-Purpose GF flour, glad to hear that it worked well though!
Genee' says
Thank! I have missed Oatmeal! :D. I am so happy it is delicious! BUT, now I have to make your Snicker doodles for hubby! 😉
Genee' says
Hubby is home and LOVES it! He usually doesn’t like oatmeal!
shannon says
Hi there,
Do I have to use xanthan gum???
Jeanine Friesen says
If you are using an all purpose gluten-free flour that contains xanthan or guar gum, you don’t need to add it. Otherwise, it is added to help the dough mimic dough that contains gluten. It may work, they may just be crumblier than they should be.
Niki says
I just finished mixing up my batter. It’s really sticky! Is that normal? I’m hoping they turn out after some time in the refrigerator.
Jeanine says
From what I can remember, it is a rather sticky dough. That’s why I roll them in sugar, just drop them with my cookie scoop into the sugar mixture. (unless you forgot the xanthan – that will cause it to be too soft too – or used homemade pumpkin puree that had too much liquid in it…)
Briana Wolgemuth says
Any thoughts on using almond flour instead of this gluten-free flour mix? It’s what I’ve usually got on hand and I’m wondering if it would still be a yummy texture. 🙂
Kelley says
I made these yesterday, and the whole family loved them. I didn’t have tapioca flour, so I used cornstarch. Yum! I think these would also be good as sugar cookies – just frost them instead of rolling them in cinnamon sugar. They taste even better the next day! Thanks for the recipe!
Jeanine says
Awesome! I’m so glad to hear that, Kelley! And thanks so much for sharing your substitution too, glad to hear that it worked out. Mmm… pumpkin spice. 🙂