Gluten Free Snickerdoodle Cookies with Pumpkin Puree are easy to make and delicious. They are a fun twist on a classic snickerdoodle. Perfect for the fall and holiday season!

Gluten Free Snickerdoodle Cookies with a bite taken out.

This recipe is perfect if you’re looking for a fun twist on a classic snickerdoodle cookie.

They come out soft, chewy and full of delicious pumpkin spice flavor.

The pumpkin puree must be drained to get the chewy texture. If you don’t drain it the cookies will puff up and have a different texture.

Luckily, these cookies are easy to make and the perfect sweet treat when the pumpkin craving hits!1

Main Ingredients

Ingredients to Make Gluten Free pumpkin snickerdoodle cookies

Tips and Tricks for the Perfect Gluten Free Snickerdoodle Cookies with Pumpkin Puree

When looking for a snickerdoodle cookie recipe, the texture is the hardest thing to get right. However, with these next tips and tricks, you will get that perfectly soft and chewy texture every time!

First, melt the salted butter. By doing this it helps the cookies spread our more than if you were to use a cold or softened butter.

My next tip is to spoon and level the flour when measuring. You don’t want to add too much flour as that will the give the cookies more of a cakey texture than chewy.

Lastly, this tip is the easiest to do! After placing the cookie dough balls on the baking sheet, flatten them with your hand.

How to Make Gluten Free Snickerdoodle Cookies

  1. Preheat the oven to 350 degrees F
  2. Combine both sugars and butter in a large mixing bowl
  3. Mix until combined before adding in the egg yolk, drained pumpkin puree (squeeze out the liquid in a paper towel) and vanilla extract
  4. Once combined, fold in the dry ingredients
  5. Use a 2 tbsp cookie scooper to portion the dough
  6. Roll the dough into a ball and coat in the cinnamon sugar mixture
  7. Place the cookie dough balls on a baking sheet lined with parchment paper leaving about 2-3 inches between each cookie
  8. Flatten the balls so that they spread out more evenly
  9. Bake for 10-11 minutes
  10. Remove from oven and let cool for 10 minutes on the tray before transferring to a cooling rack
  11. Enjoy!
Wet ingredients in a large mixing bowl to make Gluten Free Snickerdoodle Cookies with Pumpkin
Mix the wet ingredients together in a large mixing bowl
Making Gluten Free Snickerdoodle Cookies
Fold in the dry ingredients
Coating the cookie dough in cinnamon sugar
Form the dough into balls and coat in the cinnamon sugar mixture
Portioned cookie dough on a baking sheet.
Place on the baking sheet and flatten with your hand
Baked Gluten Free Snickerdoodle Cookies on a baking sheet.
Bake, let cool and enjoy!

Frequently Asked Questions

Is pumpkin puree and canned pumpkin the same thing?

Yes, just make sure to not buy pumpkin pie filling as that has additional ingredients.

Do I need to use cream of tartar in snickerdoodles?

Yes! The cream of tartar helps to add to the chewiness of the cookies.

Why did my snickerdoodle cookies come out hard?

Your snickerdoodles are hard because you most likely overbaked the cookies or used too much flour.

Do you flatten snickerdoodles before baking?

Yes! this allows them to spread more thinly and retain that soft and chewy texture.

How do I store these cookies after baking?

Store at room temperature for up to 5 days or in the freezer for up to 1 month. I store them in a sealed container.

Gluten Free Snickerdoodle Cookies with pumpkin ready to be eaten.
Gluten Free Pumpkin Snickerdoodle Cookie with a bite taken out of it.
5 stars (3 ratings)

Gluten Free Snickerdoodle Cookies with Pumpkin Puree

Prep Time: 8 minutes
Cook Time: 7 minutes
chilling time: 30 minutes
Total Time: 45 minutes
Yield: 8 cookies
Gluten Free Snickerdoodle Cookies with Pumpkin Puree are easy to make and delicious. They are a fun twist on a classic snickerdoodle. Perfect for the fall and holiday season!
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Ingredients
 

Cookies

  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1/4 cup salted butter, melted
  • 1 egg yolk
  • 1/2 cup canned pumpkin, drain liquid
  • 1 tsp vanilla extract
  • 3/4 cup gluten free flour, or regular all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 tsp pumpkin pie spice

Cinnamon Sugar Coating

  • 1 tbsp ground cinnamon
  • 3 tbsp granulated sugar

Instructions
 

  • Preheat the oven to 350 degrees F
  • Combine both sugars and butter in a large mixing bowl
  • Mix until combined before adding in the egg yolk, drained pumpkin puree (squeeze out the liquid in a paper towel) and vanilla extract
  • Once combined, fold in the dry ingredients
  • Use a 2 tbsp cookie scooper to portion the dough
  • Roll the dough into a ball and coat in the cinnamon sugar mixture
  • Place the cookie dough balls on a baking sheet lined with parchment paper leaving about 2-3 inches between each cookie
  • Flatten the balls so that they spread out more evenly
  • Bake for 10-11 minutes
  • Remove from oven and let cool for 10 minutes on the tray before transferring to a cooling rack
  • Enjoy!

Nutrition

Calories: 150kcal
Author: Jess Selensky
Course: Dessert
Cuisine: American
Keywords: fall baking, fall dessert, gluten free cookies, gluten free dessert, pumpkin recipes, pumpkin snickerdoodles, snickerdoodle cookies

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