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Best Soft Gluten-Free Pumpkin Snickerdoodles Recipe

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Soft, pillowy gluten-free pumpkin snickerdoodles with a crackly cinnamon-sugar coating. Made with simple ingredients and no chilling required, these cookies are perfect for fall baking and are sure to please everyone.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (300g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract on low speed until just combined. The mixture may look slightly curdled.
  4. In a separate medium bowl, whisk together the gluten-free flour blend, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each. Stop when no streaks of flour remain. The dough should be soft, slightly sticky, and hold together when pressed.
  6. In a small bowl, stir together the ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll into a ball, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart. Repeat to make about 24 cookies.
  8. Bake one sheet at a time on the center rack for 10-12 minutes. The cookies should look puffed and slightly cracked on top, with set edges and soft centers.
  9. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For dairy-free, use a plant-based butter stick. For egg-free, use a flax egg (1 tablespoon flax meal + 3 tablespoons water). If dough is too sticky, let it rest 5-10 minutes. For flatter cookies, chill dough balls 15 minutes before baking. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: gluten-free pumpkin snickerdoodles, soft pumpkin cookies, gluten-free fall cookies, pumpkin snickerdoodle recipe, easy gluten-free cookies

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