Easy Gluten Free Pumpkin Snickerdoodles (Dairy Free)
Fall is in the air, and there’s nothing quite like the warm, cozy flavors of pumpkin and cinnamon to celebrate the season. These gluten-free pumpkin snickerdoodles are the ultimate autumn cookie—soft, chewy, and coated in a sweet cinnamon-sugar topping. Whether you’re hosting a holiday gathering or just craving something pumpkin-spiced, this recipe will quickly become a family favorite.
Not only are these cookies gluten-free, but they’re also dairy-free, making them a perfect treat for everyone. Let’s dive into the recipe and discover why these cookies are a must-bake this fall.
Why You’ll Love These Gluten-Free Pumpkin Snickerdoodles
These cookies are bursting with the warm, comforting flavors of fall. Pumpkin, cinnamon, and pumpkin pie spice create a flavor profile that feels like a cozy hug in cookie form. Their soft and chewy texture is made possible by a perfectly balanced mix of gluten-free and dairy-free ingredients.
Perfect for holiday gatherings, gifting, or just a sweet snack, these pumpkin snickerdoodles are easy to make and approachable for bakers of all skill levels.
Tips for Baking Gluten-Free Pumpkin Snickerdoodles
Using a high-quality gluten-free all-purpose flour blend is key to achieving the perfect cookie texture. Be sure to choose a blend that includes xanthan gum or guar gum to help the cookies hold their structure.
Chilling the dough is an essential step that allows the cookies to hold their shape while baking and enhances their flavor. Don’t skip this step; the results are worth the wait.
When rolling the dough in the cinnamon-sugar mixture, make sure to coat the cookies evenly. This not only adds sweetness but also gives the cookies their signature crunch and spiced flavor.
For soft and chewy cookies, watch the baking time closely. Bake just until the edges are set, and the center looks slightly underdone, as they will continue to cook as they cool.
Ingredients Needed to make these Easy Gluten Free Pumpkin Snickerdoodles
Vegan Butter
Sugar
Light Brown Sugar
Egg
Pumpkin Puree
Vanilla
Pumpkin Pie Spice & Cinnamon
Gluten Free All Purpose Flour: I recommend using my personal flour blend recipe with the xanthan gum already added. Other flours that work well are Better Batter Original Blend.
Cream of Tartar
Baking powder
Salt
Additional sugar and cinnamon for the topping
How to Make Gluten-Free Pumpkin Snickerdoodles
To make these cookies, start by creaming together the vegan butter, sugar, brown sugar, and egg in a stand mixer.
Add the pumpkin puree, vanilla, pumpkin pie spice, and cinnamon, blending until smooth.
Next, mix in the dry ingredients: gluten-free all-purpose flour, cream of tartar, baking powder, and salt. Blend the dough until it reaches a smooth consistency, then chill for at least an hour.
Prepare the cinnamon-sugar topping by stirring together the sugar and cinnamon in a small bowl.
Once the dough is chilled, roll it into balls and coat each one generously in the topping.
Bake the cookies on a parchment-lined baking sheet at 350°F for 12-14 minutes. Allow them to cool before enjoying.
FAQs for Gluten-Free Pumpkin Snickerdoodles
Can these cookies be made vegan? I haven’t tried! The egg helps give it a rise and make them light and airy. You could try Bob’s Red Mill Egg Replacer, but I’m not sure how well it will work. Be sure to use a vegan butter that meets your dietary needs.
Is it possible to freeze the dough? Yes. After forming the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe container or bag. When ready to bake, roll the frozen dough balls in the cinnamon-sugar mixture and bake straight from frozen, adding an extra minute or two to the baking time.
How should these cookies be stored? Store the cookies in an airtight container at room temperature for up to four days, or freeze for up to three months for longer storage.
Can fresh pumpkin be used instead of canned? Fresh pumpkin puree works well, but ensure it’s smooth and not too watery. Watery puree can affect the dough’s consistency.
What can I use if I don’t have cream of tartar? Lemon juice or white vinegar can be used as a substitute for cream of tartar in equal amounts. I have never tried this method though!
Why These Pumpkin Snickerdoodles Are Worth the Hype
These pumpkin snickerdoodles combine everything you love about fall flavors with a soft and chewy texture that’s hard to resist. They’re easy to make, gluten-free, dairy-free, and perfect for sharing.
Bake them for your next family gathering, holiday dessert table, or a cozy afternoon snack. Don’t forget to pin this recipe for later and share your creations by tagging @LivingFreelyGlutenFree on Instagram.
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Ingredients
- 1 Cup Vegan Butter
- 1 Cup Sugar
- ½ Cup Light Brown Sugar
- 1 Egg
- ½ cup Pumpkin Puree
- 1 tsp Vanilla
- 1 tsp Pumpkin Pie Spice
- ½ tsp Cinnamon
- 2 ¾ Cups Gluten Free All Purpose Flour
- 1 ½ tsp. Cream of Tartar
- 1 ½ tsp. Baking powder
- ¼ tsp salt
Topping
- 1/2 cup Sugar
- 3 tsp Cinnamon
Instructions
- In a stand mixer, or with a hand mixer cream eggs, butter, sugar, and brown sugar.
- Add pumpkin puree vanilla, pumpkin spice and cinnamon.
- Mix on med/low for 1 minute. Turn off the mixer.
- Add the flour, cream of tartar, baking powder and salt. Mix on medium/low for 2 minutes, scraping the sides halfway.
- Chill the dough for 1 hour. While the dough is chilling, make the topping by simply stirring the sugar and cinnamon together in a bowl.
- Preheat Oven to 350 degrees F.
- Using a spoon, or a cookie scoop form a ball with the dough and then drop into the topping coating it on all sides.
- Line a baking sheet with parchment paper and drop the cookie dough ball on the parchment paper placing them 2-3 inches apart.
- Bake for 12-14 minutes. Enjoy
Notes
Nutrition
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