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!

Pumpkin Snickerdoodles on a baking sheet lined with parchment paper.

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 measured out in bowls to make the snickerdoodle cookies.

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

  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, drained pumpkin puree (squeeze out the liquid in a paper towel) and vanilla extract
  4. Once combined, fold in the dry ingredients
  5. Chill the dough in the fridge for 30 minutes
  6. Use a 2 tbsp cookie scooper to portion the dough
  7. Roll the dough into a ball and coat in the pumpkin spice and sugar mixture
  8. Place the cookie dough balls on a baking sheet lined with parchment paper leaving about 2-3 inches between each cookie
  9. Bake for 11-13 minutes
  10. Remove from oven and let cool for 10 minutes on the tray before transferring to a cooling rack
  11. Enjoy!
Butter and sugars in a bowl.
Add the butter and sugars to a bowl
Butter and sugars mixed in a bowl with pumpkin, egg and vanilla.
Along with the egg, drained pumpkin and vanilla extract
Wet ingredients blended together in a bowl.
Use an electric hand mixer
Dry ingredients added to the wet in a bowl.
Fold in the dry ingredients
Pumpkin Snickerdoodle Batter in a bowl.
Blend until combined
Pumpkin Spice and Sugar in a plate with cookie dough.
Mix together pumpkin spice and granulated sugar
Pumpkin Spice and Sugar in a plate with cookie dough.
Roll the cookie dough in pumpkin spice and sugar mixture
Pumpkin Snickerdoodle cookie dough on baking sheet.
Place the cookie dough balls on a baking sheet
Pumpkin Snickerdoodles on a baking sheet lined with parchment paper.
Bake
Pumpkin Snickerdoodle with a bite taken out of it.
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?

Nope! The cookies will spread out while baking in the oven.

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 or freezer-safe Ziplock bag.

Holding a Snickerdoodle Pumpkin cookie in my hand.
Pumpkin Snickerdoodles on a baking sheet lined with parchment paper.
5 stars (3 ratings)

Gluten Free Snickerdoodle Cookies with Pumpkin Puree

Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
Yield: 8 cookies
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!
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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!

Nutrition

Serving: 1cookie, Calories: 229kcal, Carbohydrates: 41g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 51mg, Sodium: 171mg, Potassium: 118mg, Fiber: 1g, Sugar: 7g, Vitamin A: 1975IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 2mg
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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