Gluten Free Pumpkin Snickerdoodles are like classic snickerdoodles that are transformed into a seasonal favourite with the addition of pumpkin puree and pumpkin spice.
One of my husband’s favourite cookies is the classic Snickerdoodle cookie. I really don’t mind that, since it is such a simple, easy cookie to bake. No special ingredients are needed to bake them, the cinnamon and sugar that coats them is just enough.
These gluten free Pumpkin Snickerdoodles take that same concept, but add some moisture to the cookies with the pumpkin puree, and the addition of nutmeg, cloves, and ginger from the pumpkin pie spice is wonderful.
A moment of confession: I haven’t bought pumpkin pie spice in years. Instead, I make my own. It is really easy to do, and costs a lot less than buying a little tin of pre-blended spice, since I already have the individual spices on hand. You can make your own Pumpkin Pie Spice too, you won’t be disappointed.
Gluten Free Pumpkin Snickerdoodles are great with a hot cup of coffee on a cool fall afternoon, but fancy enough that you can even make them to add to your holiday baking trays. I love that they are an economical cookie to make compared to some others. Sometimes holiday baking can be quite costly when you need special ingredients (caramels, nuts, baking chips, etc).
If you love these gluten free Pumpkin Snickerdoodles, I think you’ll also love:
- Gluten Free Snickerdoodle Muffins
- Gluten Free and Vegan Hot Cocoa Snickerdoodles
- Gluten Free Snickerdoodle Streusel Apple Pie
- Almond Flour Snickerdoodles
Gluten Free Pumpkin Snickerdoodles recipe:
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla
- 1 1/3 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
- pinch salt
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- In a stand mixer, fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar until light and fluffy. Add the pumpkin puree, egg and vanilla and beat until well mixed, scrape down the bowl and mix again.
- In a separate mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, cinnamon and salt.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until well combined. Chill dough for 1 hour.
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
- In a small bowl, stir together the 1/2 cup granulated sugar and the pumpkin pie spice.
- Scoop dough into 1-inch balls (I use my small cookie scoop for this) and roll dough in the sugar/pumpkin pie mixture. Place cookies on prepared baking sheets, leaving about 2-inches between cookies, leaving room for the cookies to spread. Lightly press down on the tops of the cookies with the bottom of a drinking glass.
- Bake in the preheated oven for 10-14 minutes, or until the cookies are just starting to get lightly brown.
- Allow to cool on the pan for 5 minutes, before transferring to a cooling rack. Store in airtight containers once they are fully cooled.
Recipe and images updated October 2018.