Gluten Free Pumpkin Snickerdoodles

5 from 1 vote

These gluten-free pumpkin snickerdoodle cookies are the perfect fall treat! Soft, chewy, and coated in a cinnamon-sugar topping, they’re also dairy-free and easy to make. Perfect for holiday baking or any cozy autumn day, this recipe is sure to be a hit with the whole family. Try these flavorful cookies today and enjoy the best of pumpkin season!

Course Dessert

Cuisine German

Keyword dairy free snickerdoodles, gluten free dairy free snickerdoodles, gluten free pumpkin snickerdoodles

Prep Time 45

Cook Time 12

Servings cookies

Calories 115kcal

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

FAQ's

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!

Nutrition