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.
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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:
- 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.
- 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
Store these cookies for up to 5 days in an airtight container on the counter.
Yes! To make these cookies dairy-free you would need to use dairy-free butter. Just skip the browning part of the recipe because, dairy-free butter doesn't brown very well.
Pumpkin puree contains a lot of moisture, which is why many pumpkin cookies end up with a cake like texture. To achieve the irresistible chewy texture we want for these pumpkin snickerdoodles, it's important to reduce some of that moisture!
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!
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
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!
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