Gluten Free Pumpkin Snickerdoodle Cookies

by Katelyn | With Sweet Honey

These gluten free pumpkin snickerdoodle cookies are incredibly soft and easy to make. They’re like your favorite slice of pumpkin pie in cookie form rolled in a delicious maple sugar cinnamon blend. Not to mention, they’re also gluten free, dairy free, with vegan and paleo friendly options.

The Perfect Pumpkin Cookie!

Ahh fall, what a wonderful time of the year. I don’t love Minnesota winters but I do love the fall! The trees turn beautiful colors and I finally get to pull out my favorite sweaters that have been hiding in the back of my closet. Another great thing about fall is the baking! Being a food blogger means I get to test and make all sorts of fun things all year long but there’s nothing better than fall baking in my opinion!

These gluten free (and dairy free) pumpkin snickerdoodle cookies have quickly become a favorite cookie at our house. They scream fall vibes and the pumpkin spice is absolutely delicious in these pillowy soft cookies. Pair them with a glass of dairy free milk, and you have yourself a mouthwatering snack!

Ingredients for pumpkin snickerdoodle cookies

Gluten Free Flour: I use bob’s red mill gluten free 1-to-1 flour for best results.

Coconut Sugar or Brown Sugar: you can use either but for paleo, stick to the coconut sugar.

Baking Soda: to help with the baking process.

Salt: just a touch of salt needed.

Pumpkin Spice: the recipe on the blog is what I use to make these pumpkin snickerdoodles or you could use a pre-made pumpkin spice mix if you have it on hand.

Vegan Butter: I use vegan butter for dairy free but you could use regular butter if preferred. 

Pumpkin Puree: I use canned pumpkin puree but you could use homemade. Yay pumpkin!

Vanilla: What’s a baked good without a little bit of vanilla extract?!

Maple Syrup: to add a bit of sweetness to the cookies.

Egg: to make this recipe vegan, try using a flax egg instead.

For Cinnamon Sugar Topping:

Maple Sugar: this gives a delicious maple flavor to the pumpkin cookie that is perfect for fall!

Ground Cinnamon: no pumpkin cookie should go without a little bit of cinnamon.

How to make gluten free pumpkin snickerdoodle cookies

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the flour, brown sugar, baking soda, salt and pumpkin spice.
  3. In another medium bowl, beat together the butter, pumpkin puree, vanilla and maple syrup with a hand mixer or a stand mixer. Then add the egg and beat again. Stir the wet ingredients in the dry flour mixture. 
  4. Make the cinnamon sugar by mixing the cinnamon and maple sugar in a small bowl.
  5. Using a cookie scoop or your hands, round out a tablespoon size dough ball. Recipe yields about 20 cookies. Dip the tops of the dough ball into the cinnamon sugar and place on the prepared cookie sheet. Flatten slightly with your fingers.
  6. Bake for 10-12 minutes. Cool on a wire rack. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.

What is in Pumpkin Spice?

Pumpkin spice is easy to make homemade or you can usually find it pre-made in the spice area at your local grocery store. I prefer to make homemade pumpkin spice because it uses ingredients I have on hand already. I have the whole recipe on how to make my DIY homemade pumpkin spice on the blog, so make sure to check it out!

How To Make Homemade Pumpkin Spice

Alternative versions of pumpkin snickerdoodle cookies

How to make dairy free and gluten free: These pumpkin snickerdoodle cookies are already gluten free and dairy free! If you follow this recipe you will see that it uses gluten free flour and vegan butter so there is no need to make substitutions.

How to make vegan: Instead of using one egg, try using a flax egg instead. They make a great alternative and should work in place of a regular egg in this recipe. Make one flax egg by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water. Also make sure to use vegan butter.

How to make paleo: Make sure to use a paleo-friendly gluten free flour blend. Also stick with using coconut sugar and paleo-friendly butter.

pumpkin snickerdoodle cookies stacked with milk

How to store

These gluten free pumpkin snickerdoodle cookies are fabulous to have around for a quick snack so I highly recommend making a big batch to store for later. You can either store in the fridge or freezer.

In the fridge: Store these gluten free pumpkin snickerdoodle cookies in the refrigerator for up to 3 days in an airtight container. These are soft cookies so make sure to not smoosh them when storing in a container.

In the freezer: Once the cookies are cooled, transfer them to a freezer safe container or bag. I store them in a single layer to avoid breaking the cookies. This also makes it easy to grab one from the bag or container as a quick snack rather than having to unthaw all of them at once. Store in the freezer for up to 2 months.

Looking for more cookie recipes?

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Gluten Free Pumpkin Snickerdoodle Cookies

These gluten free pumpkin snickerdoodle cookies are incredibly soft and easy to make. They’re like your favorite slice of pumpkin pie in cookie form rolled in a delicious maple sugar cinnamon blend. Not to mention, they’re also gluten free, dairy free, with vegan and paleo friendly options.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: fall recipes, pumpkin cookies, snickerdoodle cookies, soft cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 cookies
118 Katelyn | With Sweet Honey

Ingredients

Cinnamon Sugar Topping

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl, mix together the flour, brown sugar, baking soda, salt and pumpkin pie spice.
  • In another medium bowl, beat together the butter, pumpkin puree, vanilla and maple syrup with a hand mixer or a stand mixer. Then add the egg and beat again. Stir the wet ingredients in the dry flour mixture.
  • Make the cinnamon sugar by mixing the cinnamon and maple sugar in a small bowl.
  • Using a cookie scoop or your hands, round out a tablespoon size dough ball. Recipe yields about 20 cookies. Dip the tops of the dough ball into the cinnamon sugar and place on the prepared cookie sheet. Flatten slightly with your fingers.
  • Bake for 10-12 minutes. Cool on a wire rack. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.
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Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 16.8g | Protein: 1.6g | Fat: 5.1g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 127mg | Potassium: 31mg | Fiber: 1.6g | Sugar: 6.8g | Calcium: 17mg

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