These Gluten Free Pumpkin Snickerdoodles are soft, chewy, and packed with pumpkin flavor. Made with pumpkin and rolled in a pumpkin spice sugar, they’re a delicious twist on the classic snickerdoodle and a must-try for pumpkin lovers.
Jump to:
- Recipe Ingredient Notes
- Gluten Free Pumpkin Snickerdoodle Dough
- How to bake Pumpkin Snickerdoodles
- Storage & Freezing
- FAQ - Gluten Free Pumpkin Snickerdoodles
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Pumpkin Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for Gluten Free Pumpkin Snickerdoodles with King Arthur Measure for Measure, Bob's Red Mill 1-to-1 and my own gluten-free all purpose flour blend. All three flour blends work fabulously in this recipe. The cookies made with the King Arthur flour will spread less and be more compact. So keep this in mind.
Cornstarch: Since pumpkin puree adds a lot of moisture, cornstarch helps balance that out, preventing the cookies from turning cakey or overly soft.
Milk Powder: This is an OPTIONAL ingredient. Which means if you don't have any on hand, you can just leave it out. But if you have some in your pantry, adding some milk powder (whole or non-fat) will help give the pumpkin snickerdoodles a little extra richness and a tender crumb.
Shortening: This cookie recipe uses a mix of unsalted butter and shortening. The shortening helps the cookies hold their shape and prevents spreading too much. Unlike butter, shortening doesn’t melt as quickly in the oven, which means the cookies spread less and bake up thicker, puffier, and more tender. I use Crisco Vegetable Shortening. You can use all butter, but the pumpkin snickerdoodles with spread more and may be a tad greasy.
Cream of Tartar: Also known as potassium bitartrate, cream of tartar gives Snickerdoodles their distinctive tangy flavor. It also helps to give them their soft, chewy texture.
Canned Pumpkin: Please make sure to buy 100% canned pumpkin and not pumpkin pie filling. They often sit next to each other on shelves at the grocery store and have very similar labels. As much as I love making everything from scratch, canned pumpkin is very convenient.
Pumpkin Pie Spice Mix: Pumpkin Pie Spice is a blend of cinnamon, ginger, nutmeg, and cloves. If you do not have it in your pantry, you can substitute it with my easy homemade pumpkin pie spice blend: Combine 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of ground cloves, and use in this recipe for gluten-free pumpkin snickerdoodles.
Gluten Free Pumpkin Snickerdoodle Dough
Snickerdoodles are very simple to make. Make sure to have your butter and egg yolk at room temperature.
- Step 1: In a small bowl, combine the gluten free flour (containig xanthan gum), cornstarch, milk powder (if using), spices, baking soda and baking soda. Whisk the ingredients together to ensure everything is well combined.
- Step 2: In the bowl of a stand mixer, fitted with the paddle attachment, or a large bowl, beat together the butter, shortening, both sugars, and vanilla until light and fluffy, around 2-3 minutes. Make sure to scrape down the sides with a flexible spatula halfway through.
- Step 3: Add the pumpkin puree and egg yolk to the cream butter sugar mixture.
- Step 4: Mix on low speed for about 30 seconds, until fully incorporated. The mixture may look slightly broken or curdled at this stage - this is completely normal.
- Step 5: Add the dry ingredients to the wet ingredients and mix to combine. Make sure to scrape down the sides of the mixing bowl to ensure everything is combined well.
- Step 6: Cover the mixing bowl with some plastic wrap or transfer the pumpkin snickerdoodle dough to an airtight container and place it in the refrigerator for 30-45 minutes. This will make scooping the gluten free cookie dough a lot easier.
How to bake Pumpkin Snickerdoodles
Once the pumpkin snickerdoodle dough has chilled for about 30 minutes, it's time to bake some delicious cookies. If you refrigerate the dough for longer or freeze it, keep in mind that the cookies will spread less. Using a medium cookie scoop (about 1 ½ tablespoons of dough), this recipe will make about 14-16 cookies. This always depends on how much cookie dough you snuck before scooping the cookies.
Keep in mind that pumpkin adds moisture, creating steam as the cookies bake — this makes them puff up. If you prefer flatter, chewier snickerdoodles, use the pan-banging technique to gently deflate them.
About halfway through baking, remove the cookie sheet and tap it firmly on a towel-covered counter. This helps the puffed centers collapse, creating rippled edges and a crinkly finish. If you like repeat this once the cookies are done baking.
- Step 1: When ready to bake, preheat your oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Step 2: Using a medium sized cookie scooper, portion out the cookie dough. This recipe should get your around 14-16 cookie dough balls.
- Step 3: In a small bowl combine the granulated sugar and pumpkin pie spice and mix.
- Step 4: Roll each scoop into a ball with clean hands. If the dough feels too sticky to handle, place the scooped dough balls back in the refrigerator for about 10 minutes before rolling. Roll the cookie dough in the pumpkin spice sugar to coat.
- Step 5: Arrange 6 - 8 of the cookie dough balls on the sheet tray. Gently pat down the dough balls. This will give the cookies a head start with spreading.
- Step 6: Bake the Gluten Free Pumpkin Snickerdoodle Cookies on a tray at a time at 350°F for 9-11 minutes or until they look puffy. Remember if you make them smaller, they will bake faster.
- Step 7: Remove the pumpkin snickerdoodles from the oven. If needed, use a round cookie cutter slightly larger than the cookies to scoot them a neat shape. Allow them to cool for 10 minutes on the sheet tray before transferring them to a cooling rack.
- NOTE: If you want the cookies less puffy, bake them for about 6-7 minutes. Remove the cookie sheet and tap it firmly on a towel-covered counter. This will deflate them. Return them to the oven. Repeat this step if needed when removing them from the oven.
Storage & Freezing
Store fully baked and cooled gluten free pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days. Since these cookies are naturally on the softer side, they may stay very soft in hot or humid climates. For longer storage, freeze the baked cookies in a sealed container or freezer bag. To enjoy, thaw them in the refrigerator or on the counter for a few hours.
FAQ - Gluten Free Pumpkin Snickerdoodles
While Pumpkin Pie Filling seems like a time saver, it is not as customizable as pumpkin puree. Pumpkin Pie Filling is not only preseasoned but also heavily sweetened. As the name says, it's best used to make Pumpkin Pie.
Cream of tartar is what gives Snickerdoodles their unique tangy taste. Combined with baking soda it creates a rapid carbon dioxide reaction. These bubbles help the cookies rise, but also create the signature snickerdoodle cracks on the top.
Pumpkin Pie Spice is a warm, aromatic blend of spices commonly used in fall baking. It typically includes cinnamon, ginger, nutmeg, allspice, and cloves. Some blends may also include cardamom or mace for extra warmth. This combination gives pumpkin pies, cookies, and other fall treats their signature cozy flavor.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Pumpkin Recipes to try
📖 Recipe
Gluten Free Pumpkin Snickerdoodles
These Gluten Free Pumpkin Snickerdoodles are soft, chewy, and full of cozy pumpkin spice flavor. Made with real pumpkin and rolled in cinnamon sugar, they’re a delicious twist on the classic snickerdoodle and a must-try for pumpkin lovers.
Ingredients
Gluten Free Pumpkin Snickerdoodles
- 190 grams Gluten Free Multi Purpose Flour containing xanthan gum
- 10 gram cornstarch
- 1 teaspoon milk powder (OPTIONAL!)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon (2 grams) kosher salt
- 1 ¼ teaspoon pumpkin spice
- ¾ teaspoon ground cinnamon
- 50 grams shortening, at room temperature
- 70 grams butter, unsalted, at room temperature
- 100 grams light brown sugar
- 50 gram granulated white sugar
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla
- 65 grams pumpkin puree
For Sugar Coating combine
- 50 g granulated white sugar
- 1 teaspoon pumpkin spice
Instructions
Gluten Free Pumpkin Snickerdoodle Dough
- Start by sifting together the gluten-free flour, corn starch, milk powder (if using), cream of tartar, baking soda, salt, pumpkin spice and ground cinnamon in a bowl and set aside.
- In the bowl of your stand mixer, combine the room temperature butter, shortening, brown sugar, granulated white sugar and vanilla and mix for 2-3 minutes at medium-high speed until light and fluffy. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
- Add the egg yolk and pumpkin puree and mix until fully incorporated. Scrape down the sides.
- Add the dry ingredients and mix until the wet ingredients are fully incorporated.
- Place your mixing bowl in your refrigerator for 30 minutes to allow your dough to firm up.
Baking Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Set aside.
- Using a medium cookie scoop, portion the dough into 14–16 balls
- In a small bowl, mix granulated sugar with pumpkin pie spice for the coating.
- Roll each dough ball with clean hands. If sticky, chill the dough balls for 10 minutes. Then roll in the pumpkin spice sugar to coat.
- Arrange 6–8 dough balls on a sheet tray. Gently pat them down to encourage spreading.
- Bake one tray at a time at 350°F for 9–11 minutes, until cookies look puffy. Smaller cookies will bake faster.
- Remove cookies from the oven. If needed, use a round cookie cutter slightly larger than the cookies to tidy the shape. Cool on the tray for 10 minutes before transferring to a cooling rack.
Tip: For flatter cookies, bake 6–7 minutes, tap the tray firmly on a towel-covered counter to deflate the centers, then return to the oven. Repeat if needed.
Notes
Milk Powder: This is an optional ingredient. If you don't have any on hand, just skip it.
Important: Keep in mind that pumpkin adds moisture, creating steam as the cookies bake — this makes them puff up. If you prefer flatter, chewier snickerdoodles, use the pan-banging technique to gently deflate them.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 167
Calories are a guestimate and randomly generated.
Tavo says
Yummy! I am in love with this recipe! So good, soft, and delicious. I just finished baking them as I had a pumpkin surplus, and they are delicious!
Daniela Weiner says
Thank you, Tavo! I think right now we all have a pumpkin surplus 😉
Tammy says
Hi, what do you use for shortening with the butter?
Daniela says
Hi, I don’t really know what your question here is.
Lucy says
I love you've created a pumpkin version of snickerdoodles. These cookies are so soft and chewy - the perfect snack for the fall months.
Daniela Weiner says
I realized I needed more pumpkin recipes and a dear reader was asking for snickerdoodles. So I combined both of them. Thank you so much!
Chantry says
These were amazing!! I can't wait to make them again!
Kayla DiMaggio says
Yum! I am totally loving these Pumpkin Snickerdoodles! They are my husband's favorite and he keeps asking me to make another batch!
Emily says
These gluten-free pumpkin snickerdoodles are perfect for fall! I love the flavors and the chewiness!
Chrissaysnature says
Pumpkin snickerdoodle cookies in a gluten-free version? Ohh, I'm definitely serving this recipe for later! Thank you!
Laurel says
Delicious!! So easy to make, soft and chewy. I will be definitely be making these again.! Thank you!
Daniela Weiner says
Thank you so much, Laurel! This makes me SO Happy!
Ellyn says
These were so tasty and so perfect for this new fall weather. I had one for breakfast--I figure it's okay because there's pumpkin in them.
Rachel says
I'm so excited to make these!! My husband is a bit burnt out on pumpkin already, so would you have suggestions for how to leave out the pumpkin?
Daniela Weiner says
Hi Rachel, it's only October 11th and your husband is already over pumpkin - good thing I have around 20 other cookie recipes on my blog without pumpkin. I don't have a gluten free Snickerdoodle recipe yet (do not just leave out the pumpkin... it's not gonna work). I have regular Snickerdoodles coming soon 🙂
Hila says
These were a big hit! Just the right amount of chewiness with a lovely flavor. Another successful cookie Daniela. Thank you!
Daniela Weiner says
Thank you, Hila! I love hearing that you enjoyed the Pumpkin Snickerdoodles
Cindy says
Hallo Daniela, ich hätte dazu einige Fragen:
Maisstärke:
Du schreibst ja, man kann statt glutenfreiem Mehl, 185g „normales“ Mehl nehmen. Braucht man dann trotzdem 10g Maisstärke?
Milchpulver:
Kann man das Milchpulver auch durch Milch (flüssig, 3,5%) ersetzten, wenn ja, wieviel g?
Baking Soda:
Wir reden hier von deutschem Natron, oder? Nicht Backpulver.
Shortening:
Meinst du damit Butterschmalz (zB Butaris) oder Pflanzenfett (zB Biskin)? Kannst du ein Produkt vorschlagen, was man in Deutschland erwerben kann?
Dann schreibst du zum Schluss bei so ziemlich all deinen Cookie Rezepten „Remove the pumpkin snickerdoodles from the oven and allow them to cool for 10 minutes on the sheet tray before transfering them to a cooling rack.“
Ich Rätsel jedes Mal bei „transfering them to a cooling rack“. Kommen deine Cookies nach dem abkühlen tatsächlich in den Kühlschrank?
Vielen Dank!
Liebe Grüße, Cindy
Daniela says
Hallo Cindy,
Maisstärke: Bei "normalen" mehl kann man die maisstaerke weglassen
Milchpulver: Nein, das kann man nicht mit milch ersetzen. Pulver is eine trockene zutate, milch is fluessig. Einfach weglassen
Baking Soda: Natron
Shortening: Shortening is das hier:Crisco Shortening. Man kann vielleicht schmalz verwenden. Ansonsten butter hernehmen
Ein "cooling rack" ist ein tortengitter/kuehlgitter wo man die kekse draufgibt zum abkuehlen - ein kuehlschrank is ein refrigerator
Jenny says
These look amazing! Would it be possible to substitute pumpkin butter for the pumpkin puree and spices? I have 4 jars, and need to use it up! Thank you for all of your delicious recipes! I made the white cupcakes for my triplets birthday, and everyone loved them!
Daniela says
hmmm... basically I would say yes. And like you mentioned, I would definitely skip the spices. I am not sure what is in your pumpkin butter but as far as I know, it's just cooked-down pumpkin puree, sugar and spices. So it should technically work?
Julie says
I made these for the first time and they were very crumbly not soft and chewy in texture. My GF flour is a little old. Could that be the reason? Appreciate any suggestions.
Daniela says
Hi, I am sorry to hear this. Did you make any substitutions? Are you weighing the ingredients? And which brand of flour are you using? They should definitely not be crumbly or dry.
Aka Elle says
This is a question about crisco. We avoid seed oils and prefer to use palm shortening. It’s white, odorless and tasteless and solid at room temperature. Crisco is an industrial oil product developed in the U.S. during W.W. II to help alleviate butter shortages. It’s made using seeds from cotton which are not grown as a food crop here but as a textile crop and the process to make it crystallized is downright scary. For every individual gluten avoiderer out there there’s probably an individual reason behind it. We avoid gluten grains because of the lectin content. Anyway that’s why I cook gluten free. Also if my hubby eats a lot of it he gets lesions on his face. So I use palm shortening a lot in baking and wanted to know your take on it. Thanks,
Elle
Daniela says
Hello, I have celiac and that's why I don't eat wheat, rye and barley, and any grains containing gluten. Everyone can choose which ingredients they want to use in their own kitchen. I personally have no issues with crisco. It is not something I use on a daily basis nor do I eat an entire batch of baked goods every day. Products containing ingredients sourced from palm trees are hard on our planet’s lungs and reason for the deforesting of the rainforest and should be used sparingly no matter what. My first choice of fat will always be butter - the real deal made from heavy cream. Thank you, Daniela
Laura says
I've made these twice, and I've doubled the recipe each time. A can of pumpkin easily makes 4 batches so I froze 2 batches for Thanksgiving. Dinner guests, most of whom aren't gluten free, devoured my first batch. They were absolutely delicious and way better than any regular wheat version of pumpkin snickerdoodle I've tried. Nobody would have known they were gluten free and dairy free, except people know I have a daughter with celiac and a daughter with gluten sensitivity. I used Earth Balance Soy Free for the butter, and I didn't use milk powder. Otherwise, I didn't make any modifications. Thank you for another winning recipe!
Elizabeth Nixon says
Hi! How would I double the recipe? Do I need to measure the flour differently since it’s gf? Or is it okay to simply multiply everything by 2? Also is there a way to get more pumpkin flavor? I heard that cooking some of the moisture from the pumpkin can work—has anyone tried that?
Daniela says
Cooking the pumpkin before adding it to the recipe will change the consistency of the cookie dough. I do not recommend this. For flavor use fresh spices 🙂 Pumpkin itself does not have a lot of flavor.
Jennifer says
I made these and took them to work, everyone loved them! My new favorite pumpkin cookies! 😋
Daniela says
Yay! I’m thrilled this pumpkin snickerdoodle recipe was a hit
Arianna Swink says
I made these with plant based butter and came out great! Thank You!