With fall on the way, this is the perfect time to start baking. My family has been loving these gluten-free pumpkin snickerdoodles, and they’re super easy to make!
Usually in central Texas, it’s so hot in August that we don’t even think about fall food. But this year, my husband grew a bunch of pumpkins which happen to be ripening right now and that, plus the fact that we’ve had some unseasonably cool mornings has got me dreaming of fall.
These gluten-free pumpkin snickerdoodles are similar to gluten-free molasses cookies, but with the comforting flavor of pumpkin spice rather than the darker, bolder flavor of molasses and ginger.
I have a weakness for pumpkin desserts – which I’ve learned is a little bit controversial. Some love ‘em, some hate ‘em.
And if you’re here, I’m guessing you’re a fellow pumpkin spice lover.
Check out some of these other pumpkin spice recipes:
- Quick and Easy Pumpkin No-Bake Cookies
- Gluten-free Pumpkin Roll
- Gluten-Free Baked Pumpkin Spice Donuts with Vanilla Glaze
- Pumpkin Chocolate Chip no-Bake Energy Bites
Some notes about this recipe:
- You can make them traditionally (not gluten-free) with white flour, I would reduce the amount by 1/4 cup. You would also leave the xanthan gum out.
- These is a great dough to make ahead of time. Store the cookie dough in the refrigerator up to 24 hours. This actually improves the cookie quality, as the gluten-free grains absorb some of the moisture and soften a bit before baking.
These gluten-free pumpkin snickerdoodles are absolutely perfect hot from the oven on a chilly afternoon, and I know we’ll be making them often this fall.
Let’s get baking!Print
Gluten-free Pumpkin Snickerdoodles Recipe
- 3/4 cup butter, softened
- 3/4 cup brown sugar (loosely packed)
- 1 egg
- 1/4 cup Pumpkin Purée
- 1 teaspoon vanilla
- 2 cups gluten-free flour mix
- 3/4 teaspoon guar or xanthan gum (omit if you’re using a flour mix that already contains gum)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup cinnamon sugar for rolling
- Preheat oven to 325º
- Cream butter and brown sugar until fluffy
- Beat in egg, pumpkin purée, and vanilla
- In a separate bowl, combine dry ingredients (except cinnamon-sugar)
- Pour into butter mixture and stir to combine well
- Drop dough by tablespoons into cinnamon sugar and roll to coat
- Place on an un-greased or parchment-lined cookie sheet about 2″ apart
- Bake in preheated oven for 12-14 minutes until cookies no longer look jiggly
- Remove from oven to cool on a wire rack
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