Pumpkin Snickerdoodles Recipe
These Pumpkin Snickerdoodles are easy to make and delicious. They are a fun twist on a classic snickerdoodle. Perfect for the fall, winter and holiday season!
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
- Gluten-free flour or Regular All Purpose Flour
- Baking Soda
- Cream of Tartar
- Butter
- Egg
- Dark Brown Sugar
- Granulated Sugar
- Canned Pumpkin Puree
- Vanilla Extract
Tips and Tricks for Pumpkin Snickerdoodle Cookies
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.
How to Make Gluten Free Snickerdoodle Cookies
- 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, drained pumpkin puree (squeeze out the liquid in a paper towel) and vanilla extract
- Once combined, fold in the dry ingredients
- Chill the dough in the fridge for 30 minutes
- Use a 2 tbsp cookie scooper to portion the dough
- Roll the dough into a ball and coat in the pumpkin spice and sugar mixture
- Place the cookie dough balls on a baking sheet lined with parchment paper leaving about 2-3 inches between each cookie
- Bake for 11-13 minutes
- Remove from oven and let cool for 10 minutes on the tray before transferring to a cooling rack
- Enjoy!
Frequently Asked Questions
Yes, just make sure to not buy pumpkin pie filling as that has additional ingredients.
Yes! The cream of tartar helps to add to the chewiness of the cookies.
Your snickerdoodles are hard because you most likely overbaked the cookies or used too much flour.
Nope! The cookies will spread out while baking in the oven.
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 or freezer-safe Ziplock bag.
Gluten Free Snickerdoodle Cookies with Pumpkin Puree
Ingredients
Cookies
- 2/3 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/2 cup salted butter, melted
- 1 egg
- 1/3 cup canned pumpkin, drain liquid
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour, or gluten free all purpose flour
- 1/2 tsp baking soda
- 3/4 tsp cream of tartar
Cinnamon Sugar Coating
- 1 tbsp pumpkin pie spice, or 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, drained pumpkin puree (squeeze out the liquid in a paper towel) and vanilla extract
- Once combined, fold in the dry ingredients
- Chill the dough in the fridge for 30 minutes
- Use a 2 tbsp cookie scooper to portion the dough
- Roll the dough into a ball and coat in the pumpkin spice and sugar mixture
- Place the cookie dough balls on a baking sheet lined with parchment paper leaving about 2-3 inches between each cookie
- Bake for 11-13 minutes
- Remove from oven and let cool for 10 minutes on the tray before transferring to a cooling rack
- Enjoy!
These cookies are so amazing and delicious for fall! The whole family loved them.
I made this for the kids and they loved it. I love it too because it is so easy and delicious and aside from that it is gluten-free. Thank you!
These cookies are amazing!! So soft and chewy and so delicious. Perfect for fall!