Let’s bake some Gluten-Free Pumpkin Spice Snickerdoodles! These cookies are soft, chewy, and bursting with cozy fall flavors, making them the perfect treat for those crisp, cool days. Get ready to enjoy the ultimate autumn cookie experience!

This recipe was inspired by our love of cookies! Once it hits lower temperatures outside we are in the mood for a nice fall treat. Our salted chocolate chip cookies are another cookie recipe we love to make all year round but just hit the spot when it's cool out.

Why You Will Like These Cookies

• Chewy, Not Cakey: Unlike many pumpkin cookies, these have a perfectly chewy texture, avoiding the usual fluffiness.
• Browned Butter: Adds a rich, nutty flavor that elevates these cookies and gives them a little something extra.
• Tastes Like Fall: Warm pumpkin spice flavors make these cookies the ultimate fall treat. They are officially our go-to fall pumpkin cookie!
• Gluten-Free: Perfect for those with dietary restrictions, yet so delicious that everyone will love them!

Ingredients You Will Need

Here are a few notes about the ingredients that I used for this pumpkin snickerdoodle recipe. And don’t worry if you’re not gluten-free this recipe works just as well with regular flour, so everyone can enjoy them!

But for my gluten-free people and people with Celiac Disease I got you!

• Gluten-Free Flour- For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur's Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour.
• Baking Soda
• Cream of Tartar- This will give you that signature snickerdoodle taste.
• Salt
• Unsalted Butter- You will be browning your butter. Browning the butter first adds SO much flavor to every single bite. Don’t skip this step! Not to mention the smell is amazing.
• Pumpkin Pie Spice
• Organic Pumpkin Puree- Make sure you are getting unsweetened pumpkin puree and not pie filling!
• Granulated Sugar
• Light Brown Sugar
• Egg Yolks-Using just the egg yolk instead of the whole egg adds the perfect chewiness and richness, giving these cookies the ideal texture.
• Vanilla Extract
• Cinnamon

See recipe card for quantities.

Make sure to follow the instructions closely—while these cookies have a few extra steps, the results are absolutely AMAZING when done right!

Step-By-Step Instructions

How To Make Gluten-Free Pumpkin Spice Snickerdoodle Cookies

Here's a run down of the recipe. For full in detail instructions head down to the recipe card!

STEP 1: In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt and pumpkin pie spice. Next, we brown the butter.

TO BROWN THE BUTTER:

• Dice the butter into cubes then add to a medium saucepan. Cook over medium-low heat 8-10 minutes.
• Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet.
• Stirring constantly until the butter is golden brown and has a nutty fragrance.
• You DO NOT want to burn the butter, you are looking for a significant color change from yellow to a nice golden brown color. Keep an eye on it, it happens fast!
• Remove from the heat and immediately pour into a bowl. Let butter cool in the fridge, stirring occasionally until fully cooled but still liquid. You want it at room temperature, no hotter than 75 degrees.

STEP 2: Meanwhile, spread the pumpkin puree out onto a plate. Pat with paper towels to dry the pumpkin of excess moisture. This will take several towels but you will start to see the puree taking on a play dough like consistency. That's when you know it's ready. Measure out ⅓ cup for your recipe.

STEP 3: In a large bowl, add the granulated sugar and brown sugar. Add the melted butter and whisk for about 1 minute until fully combined. Then, whisk in the egg yolks, vanilla, and pumpkin until the mixture is smooth and creamy.

STEP 4: Using a rubber spatula, mix in the dry ingredients until well-combined. Then, cover the bowl and place in the refrigerator for 15 minutes while the oven preheats to 350°F.

If you want to want to make the dough in advance you can leave it in the refrigerator to chill for up to 3 days.

STEP 5: While the oven preheats take a small bowl and combine the granulated sugar and cinnamon for the coating.

STEP 6: Scoop about 2 tablespoons of cookie dough for each ball and roll until smooth. Generously coat the dough balls in the cinnamon-sugar mixture, then arrange them on the prepared baking sheet, spacing them about 3 inches apart.

Bake for 12 minutes, or until the edges are golden brown but the centers are still soft.

Remove from the oven and let cool on the baking sheet for 5 minutes. The cookie will continue to cook when out of the oven. Then, transfer to a wire rack to cool completely.

Pumpkin Snickerdoodle Recipe Baking Tips

I’ve picked up some important tips and tricks to ensure our gluten-free cookies turn out perfect every time. Here are some of our secrets so you too can up your cookie baking game:

1. Measure Flour Properly- Too much flour can make cookies dry and prevent them from spreading. For accuracy, use a food scale. If not, gently spoon flour into your measuring cup and level it off. Avoid scooping directly from the container, as it can pack in extra flour.
2. To get that chewy texture DO NOT skip patting the pumpkin puree dry! This along with only using egg yolks is what gives it that amazing chewy cookie texture that you crave.

Use The Right Tools For The Job

• King Arthur Measure For Measure Flour- This blend produces GORGEOUS cookies, and baked goods. We have tried many and we always come back to this one!

• Parchment Paper- Yes, it’s important! This provides a barrier between the cookie dough and the pan, which helps the cookies cook more evenly, and also prevents sticking. We use it with everything.

Frequently Asked Snickerdoodle Cookie Questions

If you make this recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, and share them with me on Facebook or Instagram.

Gluten-Free Pumpkin Snickerdoodle Cookies

These soft, chewy, gluten-free pumpkin snickerdoodle cookies are the perfect cozy treat for fall! Warm spices and a chewy consistency makes them a go-to for spooky season.

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Course: Dessert

Cuisine: American

Keyword: Cookies, gluten-free, pumpkin, Snickerdoodle

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Chilling Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 18 Cookies

Author: The Gluten Free Cookhouse

Ingredients

Cookie Ingredients

• 1 ½ cup (225g) Gluten-free measure for measure flour (King Arthur is our go-to)
• 1 teaspoon Baking Soda
• 1 teaspoon Cream of tartar
• ½ teaspoon Salt
• 1 ½ teaspoon Pumpkin pie spice
• 1 cup Unsalted butter cut into cubes
• ⅔ cup Organic pumpkin puree
• ½ cup Granulated sugar
• ⅔ cup Brown sugar packed
• 2 large Egg yolks
• 2 teaspoons Vanilla extract

Cinnamon Sugar Coating

• ¼ cup Granulated sugar
• 2 teaspoons Cinnamon

Instructions

• In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt and pumpkin pie spice.
• Brown The Butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium-low heat 8-10 minutes, stirring constantly until the butter is golden brown and has a nutty fragrance.
• Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. You DO NOT want to burn the butter, you are looking for a significant color change from yellow to a nice golden brown color. Keep an eye on it, it happens fast!
• Remove from the heat and immediately pour into a bowl. Let butter cool in the fridge, stirring occasionally until fully cooled but still liquid. You want it at room temperature, no hotter than 75 degrees.
• Meanwhile, spread the pumpkin puree out onto a plate. Pat with paper towels to dry the pumpkin of excess moisture. This will take several towels but you will start to see the puree taking on a play dough like consistency. That's when you know it's ready. Measure out ⅓ cup for your recipe.
• In a large bowl, add the granulated sugar and brown sugar. Add the melted butter and whisk for about 1 minute until fully combined. Then, whisk in the egg yolks, vanilla, and pumpkin until the mixture is smooth and creamy.
• Using a rubber spatula, mix in the dry ingredients until well-combined. Then, cover the bowl and place in the refrigerator for 15 minutes while the oven preheats to 350°F.
• While the oven preheats take a small bowl and combine the granulated sugar and cinnamon for the coating.
• Scoop about 2 tablespoons of cookie dough for each ball and roll until smooth. Generously coat the dough balls in the cinnamon-sugar mixture, then arrange them on the prepared baking sheet, spacing them about 3 inches apart.
• Bake for 12 minutes, or until the edges are golden brown but the centers are still soft.
• Remove from the oven and let cool on the baking sheet for 5 minutes. The cookie will continue to cook when out of the oven. Then, transfer to a wire rack to cool completely.

Notes

• If you want to want to make the dough in advance you can leave it in the refrigerator to chill for up to 3 days.
• For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur's Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour.
• To get that chewy texture DO NOT skip patting the pumpkin puree dry! This along with only using egg yolks is what gives it that amazing chewy cookie texture that you crave.
• Measure Flour Properly- Too much flour can make cookies dry and prevent them from spreading. For accuracy, use a food scale. If not, gently spoon flour into your measuring cup and level it off. Avoid scooping directly from the container, as it can pack in extra flour.
• STORE YOUR COOKIES-Store these cookies for up to 5 days in an airtight container on the counter.
• I highly recommend you don't skip the chill time! It helps the flavor to develop and for the gluten-free flour to hydrate. Refrigerating your cookie dough makes for a more flavorful dessert!

Related

Looking for other recipes like this? Try these:

No need to chill this cookie dough, just mix by hand, and in 30 minutes you’ll have the best gluten-free salted chocolate chip cookies. They will come out with a soft, gooey centers and a perfectly crisp, chewy edge.

These cookies are perfect for those last-minute cravings because they’re quick to whip up and require no chilling. Often, they’re our go-to dessert to throw together after dinner!

This recipe will quickly become a favorite for so many reasons. The dough is easy to mix by hand, and the cookies turn out perfectly every time. With their rich flavor and soft center, they’re simply irresistible. Plus, I’ve included my best cookie baking tips to help you get them just right every time!

Why You Will Like These Cookies

• Quick & Easy – No chilling required, and the dough can be mixed by hand, making them perfect for a last-minute dessert.
• Perfect Texture – Soft and gooey on the inside, with a crisp and chewy exterior.
• Minimal Cleanup – No stand mixer needed, just a bowl and a spoon, so cleanup is a breeze.
• Gluten-Free – All the taste of classic chocolate chip cookies, but safe for those avoiding gluten.

Ingredients You Will Need

Here are the ingredients you'll need to make these delicious gluten-free chocolate chip cookies. And don’t worry if you’re not gluten-free—this recipe works just as well with regular flour, so everyone can enjoy them!

But for my gluten-free people and people with Celiac Disease I got you!

• Gluten-Free Flour-For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur's Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour.
• Baking Soda
• Baking Powder
• Salt
• Unsalted Butter
• Organic Light Brown Sugar
• Organic Granulated Sugar
• Vanilla Extract
• Large Egg
• Semi-Sweet Chocolate Chips-Chocolate chips are naturally gluten-free! But if you have Celiac and watch for cross-contamination my favorite brand is Enjoy Life.
• Flaky Sea Salt-A tiny pinch gives the cookies a much stronger flavor, and once you try it you’ll never go without it!

See recipe card for quantities.

Step-By-Step Instructions

How To Make Soft Salted Gluten-Free Chocolate Chip Cookies

STEP 1: Preheat your oven to 350°F degrees and line a baking sheet with parchment paper.

STEP 2: In a medium sized bowl, whisk together the flour (see notes for proper measuring), baking soda, baking powder, and salt. Set aside once well combined.

STEP 3: In a large mixing bowl, add the melted and cooled butter, brown sugar and granulated sugar. If the butter is slightly warm that is okay, we just don't want it to be hot. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency.

STEP 4: Next whisk in the same bowl as the sugars the egg and vanilla extract until smooth.

STEP 5: Pour in the dry ingredients from your medium bowl and use a rubber spatula to fold and combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough and chocolate chips until well combined and the flour is completely blended. Do not over mix! (see notes)

STEP 6: Scoop 5 cookies using a 2 oz cookie scoop (or ¼ measuring cup) onto a baking sheet and bake for 12-15 minutes. (12 for more gooey, 15 for a more well done cookie)

The cookies are ready when they have a golden ring around the edge but are pale and puffed up in the center.

STEP 7: Once they are done, transfer them from the oven to a cooling rack. Immediately sprinkle the tops with flaky sea salt!

Let the cookies cool for about 10 minutes before eating. They are best when they're slightly warm!

Chocolate Chip Cookie Recipe Baking Tips

I’ve picked up some important tips and tricks to ensure our gluten-free cookies turn out perfect every time. Here are some of our secrets so you too can up your cookie baking game:

1. Measure Flour Properly- Too much flour can make cookies dry and prevent them from spreading. For accuracy, use a food scale. If not, gently spoon flour into your measuring cup and level it off. Avoid scooping directly from the container, as it can pack in extra flour.
2. 2 Sugars Are Better Than 1- I use both light brown sugar and granulated sugar for a reason—don’t substitute them! The molasses in the light brown sugar gives the cookies their soft yet chewy texture.
3. Don't Over Bake- Take the cookies out when the edges are golden and the center looks pale, puffed, and slightly underdone. They’ll continue baking as they cool.
4. Don't Skip The Sea Salt- I repeat DO NOT skip this step! The salt helps balance out the sweetness of the cookie, but also brings forward that chocolate flavor. It's a total game changer!

Use The Right Tools For The Job

• King Arthur Measure For Measure Flour- This blend produces GORGEOUS cookies, and baked goods. We have tried many and we always come back to this one!
• Parchment Paper- Yes, it’s important! This provides a barrier between the cookie dough and the pan, which helps the cookies cook more evenly, and also prevents sticking. We use it with everything.
• The larger the scoop, the better- Larger cookies bake much better than smaller cookies. A 2 oz scoop is the sweet spot, so I highly recommend adding a 2 oz scoop to your baking kit. Otherwise, you can use ¼ measuring cup which is also equal to 2 oz. 

How Long Do These Chocolate Chip Cookies Last?

Store the cookies in an airtight container at room temperature for up to 6 days. If they last that long!

If you make this recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, and share them with me on Facebook or Instagram.

Salted Gluten-Free Chocolate Chip Cookies

These big gluten-free salted chocolate chip cookies are cookie PERFECTION with golden, crisp edges, chewy centers & TONS flavor in every bite!

No ratings yet

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Course: Dessert

Cuisine: American

Keyword: Cookies, gluten-free

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 9 Cookies

Author: The Gluten Free Cookhouse

Ingredients

• 1 ¼ cup (165g) Gluten-Free Measure For Measure Flour
• ½ teaspoon Baking Soda
• ½ teaspoon Baking Powder
• ¾ teaspoon Salt
• ½ cup Unsalted Butter melted and cooled
• ½ cup Light Brown Sugar packed
• ⅓ cup Granulated Sugar
• 2 teaspoon Vanilla Extract
• 1 Large Egg
• 1 ½ cup Semi Sweet Chocolate Chips
• Flaky Sea Salt

Instructions

• Preheat your oven to 350°F degrees and line a baking sheet with parchment paper.
• In a medium sized bowl, whisk together the flour (see notes for proper measuring), baking soda, baking powder, and salt. Set aside once well combined.
• In a large mixing bowl, add the melted and cooled butter, brown sugar and granulated sugar. If the butter is slightly warm that is okay, we just don't want it to be hot. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency.
• Next whisk in the same bowl as the sugars, the egg and vanilla extract until smooth.
• Pour in the dry ingredients from your medium bowl and use a rubber spatula to fold and combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough and chocolate chips until well combined and the flour is completely blended. Do not over mix! (see notes)
• Scoop 5 cookies using a 2 oz cookie scoop (or ¼ measuring cup) onto a baking sheet and bake for 12-15 minutes. (12 for more gooey, 15 for a more well done cookie)
• The cookies are ready when they have a golden ring around the edge but are pale and puffed up in the center.
• Once they are done transfer from the oven to a cooling rack. Immediately sprinkle the tops with flaky sea salt!
• Let the cookies cool for about 10 minutes before eating. They are best when they're slightly warm!

Notes

• Measure Flour Properly- Too much flour can make cookies dry and prevent them from spreading. For accuracy, use a food scale. If not, gently spoon flour into your measuring cup and level it off. Avoid scooping directly from the container, as it can pack in extra flour.
• DO NOT OVER MIX- When mixing the dough you want to avoid over mixing because, it can cause the baked goods to become dense and tough. Unlike regular dough, gluten-free dough doesn't have the same gluten structure, so over mixing can break down the starches and lead to a gritty or heavy texture. Mixing just until combined helps maintain a lighter, more tender result.
• If you want to double the amount of cookies you get from this recipe make the dough balls half the size. So use about 2 tablespoons per dough ball and cook them for the same amount of time. You will come out with 18 cookies!
• Don't Skip The Sea Salt- I repeat DO NOT skip this step! The salt helps balance out the sweetness of the cookie, but also brings forward that chocolate flavor. It's a total game changer!

More Favorite Gluten-Free Recipes

Looking for other recipes? Try these: