These gluten free Pumpkin snickerdoodles are the perfect fall cookie. Soft and chewy, made with real pumpkin and loaded with fall spices. Make sure to slightly underbake them to achieve a soft-baked cookie.
- Recipe Ingredient Notes
- How to make Gluten Free Pumpkin Snickerdoodles
- How to bake Pumpkin Snickerdoodles
- Can I add Pumpkin Pie Filling to Snickerdoodles?
- Do Snickerdoodles need Cream of Tartar?
- What spices are in Pumpkin Pie Spice?
- FAQ about Gluten Free Pumpkin Snickerdoodles
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Shortening: In this recipe, we are using a mix of butter and shortening. Shortening helps the cookies hold their shape and prevent spreading. Cookies baked with all butter will spread too much and will end up being greasy, thin, and crispy. I highly recommend not skipping the shortening in this recipe. I use Crisco Vegetable Shortening.
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, and pillowy 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.
Please be advised that sometimes canned pumpkin is very “wet”. If the brand your purchase seems to contain a lot of water/liquid, I recommend blotting it with some paper towels.
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 of ground ginger, and a pinch of ground cloves and use in this recipe for gluten-free pumpkin snickerdoodles.
How to make Gluten Free Pumpkin Snickerdoodles
Snickerdoodles are very simple to make. Make sure to have your butter and egg yolk at room temperature.
Step 1: Sift together the dry ingredients and set them aside. Sifting dry ingredients together may seem like an extra step Chefs like to add to the recipe but there is actually a reason behind the sifting. Not only does sifting dry ingredients make sure all the ingredients are blended well but it also helps to lighten up the flour mixture.
Step 2: In the bowl of the stand mixer, fitted with the paddle attachment, or a large mixing bowl beat together the butter, shortening, both sugars, and vanilla until light and fluffy, around 5 minutes. Make sure to scrape down the sides with a flexible spatula halfway through.
Step 3: Add your egg yolk and mix for an additional minute until fully incorporated followed by the pumpkin puree.
Step 4: Add your dry ingredients and mix until combined.
Chill the gluten free pumpkin snickerdoodle dough for at least 30-45minutes (up to 3 days). The liquids in your dough (eggs) get a chance to hydrate the starches found in your flour. This hydration makes the dough less wet, concentrating the flavors and you will be rewarded with an even bake and golden brown cookies.
How to bake Pumpkin Snickerdoodles
When ready to bake, preheat your oven to 350F. Line two baking sheets with parchment paper.
Step 1: In a small bowl combine the granulated sugar and pumpkin pie spice and mix.
Step 2: Using a medium sized cookie scooper, portion out the of cookie dough and roll them into balls. Roll them in the pumpkin spice sugar, then place no more than 6 of them on the prepared cookie sheets. You should get 10-12 cookies out of this dough weighing around 55-60g.
Step 3: Gently pat down the dough balls. This will give the cookies a head start with spreading.
Step 4: Bake the Gluten Free Pumpkin Snickerdoodle Cookies on tray at a time at 350F for 10-12 minutes or until they look puffy. Remember if you make them smaller, they will bake faster.
Step 5: Remove the pumpkin snickerdoodles from the oven and allow them to cool for 10 minutes on the sheet tray before transferring them to a cooling rack. The cookies will deflate as they cool – that is completely normal.
Store the cookies in an air-tight container at room temperature for up to 3 days.
Can I add Pumpkin Pie Filling to 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.
Do Snickerdoodles need Cream of Tartar?
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.
What spices are in Pumpkin Pie Spice?
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. To make a pumpkin pie spice blend at home combine the following ingredients.
Homemade Pumpkin Pie Spice Blend
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg,
½ teaspoon of ground ginger
generous pinch of ground cloves
FAQ about Gluten Free Pumpkin Snickerdoodles
You, allow the cookies to cool completely before freezing in an airtight container.
Using all shortening will result in thicker cookies. If you like you can flatten them halfway through baking with the spatula or the back of a spoon.
To make this recipe with “regular all-purpose flour” substitute the gluten-free flour with 185g of all-purpose flour.
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 very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. 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.
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. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it 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.
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- 205 grams Gluten Free Multi Purpose Flour
- 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
- 70 g granulated white sugar
- 1 teaspoon pumpkin spice
How to make Gluten Free Snickerdoodles
- 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 5 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 mix until fully incorporated. Scrape down the sides.
- Mix in the pumpkin puree.
- With the mixer running on low, add your 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.
- When ready to bake, preheat your oven to 350F.
- Line two sheet trays with parchment paper.
- Scoop 2 tablespoon sized balls of cookie dough and roll them into balls. Roll them in the pumpkin spice sugar, then place no more than 6 of them on the prepared cookie sheets. You should get 10-12 cookies out of this dough weighing around 55-60g
- Gently pat down the dough balls.
- Bake them on tray at a time at 350F for 10 minutes or until they look puffy. Remember if you make them smaller, they will bake faster.
- 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. The cookies will deflate - that is completely normal.
- Store the cookies in an air tight container at room temperature for up to 3 days.
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Amount Per Serving: Calories: 231