Irresistible Gluten-Free Pumpkin Snickerdoodles: Your New Favorite Fall Cookie!
As autumn leaves begin to fall and a crisp chill fills the air, our thoughts often turn to warm spices, cozy sweaters, and the comforting aroma of freshly baked goods. This season, we’re diving headfirst into the spirit of fall with a truly special recipe: **Gluten-Free Pumpkin Snickerdoodles**. These aren’t just any pumpkin cookies; they’re a delightful twist on a classic, offering an unparalleled soft, chewy texture and a burst of warm, autumnal flavors that will make them an instant favorite.
There’s something uniquely satisfying about creating treats that cater to dietary needs without compromising on taste or texture. Our journey through this fall baking season has already brought us many joys, from fluffy pumpkin streusel bread to moist pumpkin bars, and even a showstopping gluten-free pumpkin cheesecake. Yet, a crucial piece of the puzzle was missing: a truly exceptional pumpkin cookie.
My craving was specific. I wasn’t looking for cakey pumpkin cookies, though they have their place. What I yearned for was a **chewy pumpkin cookie**—one with perfectly golden-brown edges, a delightfully soft and yielding center, and a flavor profile that sings of autumn. These gluten-free pumpkin snickerdoodle cookies absolutely deliver on that promise. Each bite offers a harmonious blend of rich pumpkin and fragrant spices, all wrapped in that signature delicate cinnamon-sugar coating. It’s a simple cookie, yet profoundly satisfying, making it the perfect fall indulgence or a festive addition to any gluten-free holiday cookie platter.
What makes this recipe truly special is not just its incredible taste and texture, but also its simplicity. Crafted with everyday ingredients, these pumpkin snickerdoodles are surprisingly easy to whip up, even for novice bakers. Prepare to fall in love with their soft, chewy goodness!
Essential Ingredients for Perfect Gluten-Free Pumpkin Snickerdoodles
Crafting the perfect gluten-free pumpkin snickerdoodle begins with a selection of high-quality ingredients, each playing a crucial role in achieving that coveted chewy texture and rich, comforting flavor. Here’s a closer look at what you’ll need and why each component is essential:
- Brown Butter: The Flavor Secret. While many cookie recipes call for softened butter, browning your butter first elevates these snickerdoodles to a whole new level. The nutty, caramelized notes from brown butter add incredible depth and complexity, creating a much richer flavor profile that simply can’t be achieved otherwise. Don’t be tempted to skip this step—it truly transforms the cookie! If you’re new to this technique, our comprehensive How To Brown Butter tutorial will guide you through it. Please note, this method is not suitable for vegan butter substitutes.
- Granulated Sugar & Brown Sugar: For Sweetness and Chew. A balanced blend of granulated sugar and packed brown sugar is key. Granulated sugar provides crispness to the edges, while brown sugar, with its molasses content, contributes significantly to the cookie’s moisture and creates that irresistible chewy center we’re aiming for. This combination ensures a perfect balance of texture and sweetness.
- Pumpkin Puree: The Heart of the Flavor. Only unsweetened pumpkin puree (not pie filling!) will do here. It infuses the cookies with an authentic, deep pumpkin flavor that pairs beautifully with the spices. While you won’t use an entire can, the precise amount specified is critical for achieving the ideal soft and chewy texture without making the cookies too cake-like. Trust the process!
- Pure Maple Syrup: An Unexpected Boost. This is a brilliant secret ingredient, one I learned from A Latte Food. Pure maple syrup doesn’t overpower the pumpkin or spice flavors; instead, it subtly enhances them while also improving the overall texture of these pumpkin snickerdoodle cookies, adding a touch more chewiness and a gentle warmth.
- An Egg Yolk: For Richness and Density. Using just the egg yolk, rather than a whole egg, is a strategic move for these gluten-free pumpkin cookies. The yolk provides essential richness and fat, contributing to a denser, chewier texture that stands apart from lighter, cakier cookies. If separating eggs is new to you, check out our guide on 3 ways to separate eggs. Please note that this recipe has not been tested with egg replacers, flax eggs, or chia eggs.
- Vanilla Extract: Aromatic Depth. A generous splash of vanilla extract is crucial. Its sweet, fragrant notes beautifully complement the pumpkin, brown butter, and warm spices, creating an unbelievably comforting aroma and taste.
- Gluten-Free Flour Blend: The Foundation. For simplicity and consistent results, we rely on a high-quality gluten-free flour blend. My top recommendation is the King Arthur Measure For Measure gluten-free flour blend. It consistently performs wonderfully in cookies, brownies, cakes, and muffins. If you opt for another brand, ensure it contains xanthan gum, which is vital for structure in gluten-free baking. Measuring flour accurately, either by weighing or using the scoop and level method, is paramount to prevent your cookies from spreading too much or becoming dry.
- Cornstarch: The Chewy Secret Weapon. A small but mighty addition, cornstarch (or arrowroot powder) is a pro tip for enhancing chewiness in cookies. It helps to tenderize the crumb without adding a cakey texture, ensuring your snickerdoodles are wonderfully soft and pliable.
- Warm Spices: The Essence of Fall. A classic blend of ground cinnamon and nutmeg is essential. These spices harmoniously interact with the pumpkin, brown butter, and vanilla, creating that quintessential warm, cozy, and irresistible fall flavor that defines a snickerdoodle.
- Cream Of Tartar: The Snickerdoodle Signature. This ingredient is non-negotiable for authentic snickerdoodles! Cream of tartar not only aids in the cookie’s rise and spread, but it also imparts that distinctive tangy flavor that sets snickerdoodles apart from other cinnamon-sugar cookies. It’s truly worth having on hand for this and other delicious recipes like our caramel-stuffed snickerdoodles.
- Baking Soda: For Lift and Softness. Working in conjunction with the cream of tartar and the acidity of the pumpkin, baking soda provides the necessary lift to give the cookies a slight puff and contributes to their overall soft texture and desirable spread.
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How to Bake the Best Gluten-Free Pumpkin Snickerdoodles: A Step-by-Step Guide
For precise ingredient measurements and detailed instructions, please refer to the complete recipe card found at the bottom of this page.
Creating these delightful gluten-free pumpkin snickerdoodles is a rewarding process. Follow these steps carefully to ensure every cookie turns out perfectly soft, chewy, and bursting with fall flavor:
- Brown the Butter to Perfection. Begin by dicing your butter into small, even cubes. Place these into a medium-sized saucepan and cook over medium heat, stirring continuously. This process typically takes about 8-10 minutes. Watch closely as the butter melts, foams, and then transitions to a beautiful golden-brown color with a distinct nutty aroma. Immediately remove the pan from the heat and pour the browned butter into a separate bowl to prevent further cooking. Allow it to cool completely. For detailed visual guidance, consult our step-by-step guide to browning butter.
- Cool the Butter to Room Temperature. This cooling step is critical for the cookie’s texture. The browned butter needs to reach room temperature before being incorporated into the dough. This can take upwards of 30 minutes on its own. To expedite the process, you can place the bowl in the refrigerator, but set a timer for 20 minutes and check frequently. The butter should still be in a liquid state, not solidified, when you add it to the sugars.
- Cream the Sugars with Cooled Brown Butter. Once the browned butter has reached room temperature (ensure it’s not warm, as this will cause your cookies to spread excessively!), transfer it to a large mixing bowl or the bowl of a stand mixer. Add both the granulated sugar and brown sugar. Using a paddle attachment on low speed, or a hand mixer, mix until the ingredients are thoroughly combined and the mixture resembles wet sand. This step incorporates the sugars without introducing too much air, which contributes to the chewy texture.
- Incorporate Wet Ingredients. Next, add the pumpkin puree, pure maple syrup, the single egg yolk, and vanilla extract to the butter-sugar mixture. Mix on low speed for 1-2 minutes until everything is well combined and the mixture is smooth and cohesive. Scrape down the sides of the bowl to ensure even mixing.
- Gently Fold in Dry Ingredients. Into the wet mixture, add your gluten-free flour blend, cornstarch, cinnamon, nutmeg, kosher salt, cream of tartar, and baking soda. Mix on the lowest speed or by hand until the dry ingredients are just incorporated. Be careful not to overmix the dough, as this can lead to tougher cookies. A few streaks of flour are acceptable, as it will continue to hydrate during chilling.
- Chill the Dough for Optimal Texture. Cover your pumpkin snickerdoodle cookie dough tightly with plastic wrap and refrigerate for at least 1 hour. This chilling period is indispensable. It not only helps to prevent the cookies from spreading too much during baking but also allows the gluten-free flour to fully hydrate, resulting in a superior shape and a wonderfully chewy texture.
- Prepare for Baking. When the chilling time is almost complete, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This will prevent sticking and ensure even baking. Set the prepared baking sheet aside.
- Scoop, Roll, and Coat. In a small, shallow bowl, combine the additional 1/4 cup of granulated sugar and 2 teaspoons of cinnamon for the classic snickerdoodle coating. Whisk them together until evenly mixed. Using a large cookie scoop (approximately 3 Tablespoons per scoop), portion out uniform balls of cookie dough. Roll each dough ball thoroughly in the cinnamon-sugar mixture, ensuring it’s well coated on all sides. Place the coated dough balls onto your prepared baking sheet, leaving ample space between each cookie to allow for spreading.
- Bake and Perfectly Shape the Cookies. Bake approximately 6 cookies at a time to prevent overcrowding the oven and ensure even heat distribution. Bake for 12-14 minutes at 350°F (175°C), or until the edges appear set and the centers look slightly puffed but still soft. They will continue to set as they cool. Immediately upon removing the cookies from the oven, use a large round cookie cutter (slightly larger than your cookies) to gently “coax” the edges of any irregular cookies back into a perfect circular shape. This simple trick makes for beautifully uniform snickerdoodles.
- Cool and Store. Allow the baked cookies to cool on the baking sheet for 3-5 minutes before carefully transferring them to a wire rack to cool completely. This initial cooling on the hot sheet helps them firm up without breaking. Repeat the baking process with the remaining dough, ensuring you alternate baking sheets if possible, so you’re not placing cold dough onto a hot pan. Once fully cooled, enjoy your delicious gluten-free pumpkin snickerdoodles! Store any leftovers in an airtight container at room temperature for 2-3 days, or in the refrigerator for 3-4 days. For longer storage, freeze them in a freezer bag for up to 2 months.
Pro Cookie Tips for Baking Success
Unlock the secrets to perfectly baked cookies every time with these valuable resources:
- How To Brown Butter: A step-by-step guide to mastering this flavor-enhancing technique.
- 3 Ways To Separate Egg Yolks & Egg Whites: Essential skills for recipes requiring specific egg components.
- How To Measure Flour Correctly: Learn the scoop & level method for accurate baking results.
- How To Check If Your Baking Soda Is Fresh: Ensure your leavening agents are active for proper cookie rise.
- How To Freeze Cookie Dough: Great tips for make-ahead baking and enjoying fresh cookies anytime.
- 8 Cookie Tools We Use All The Time: Discover the essential gadgets that make cookie baking a breeze.
Frequently Asked Questions & Expert Baking Tricks
Do I Have To Use Cream Of Tartar? Yes, absolutely! While it might seem like an extra ingredient to buy, cream of tartar is fundamental to snickerdoodles. It’s responsible for that distinctive tangy flavor profile and also acts as a crucial leavening agent, helping with the cookies’ characteristic rise and delicate crackled surface. Without it, you’d simply have a cinnamon-sugar cookie, not a true snickerdoodle. Plus, it opens the door to making other fantastic recipes like our brown butter caramel snickerdoodles!
What To Do With Leftover Pumpkin Puree? It’s common to have some pumpkin puree remaining after this recipe, and there are countless delicious ways to use it! Consider baking a batch of our Pumpkin Streusel Bread, which calls for 1 cup of pumpkin. You could also whip up some gluten-free pumpkin cupcakes, prepare a cozy breakfast with pumpkin oatmeal pancakes, or even add a boost of flavor and nutrition to savory dishes like a batch of chili (yes, seriously, it’s delicious!).
Can I Use Pumpkin Pie Spice Instead of Cinnamon and Nutmeg? If you’re a big fan of pumpkin pie spice blends (which typically include cloves, ginger, and allspice in addition to cinnamon and nutmeg), you can certainly experiment with it. You could try swapping out the individual cinnamon and nutmeg measurements for an equal amount of pumpkin pie spice, perhaps adding an extra 1/2 teaspoon of cinnamon for a more pronounced cinnamon kick. However, the specific combination of cinnamon and nutmeg outlined in this recipe is carefully balanced to complement the brown butter and pumpkin, creating a flavor profile we absolutely adore.
Why did my cookies spread too much or not enough? Cookie spread can be influenced by several factors. If your cookies spread too much, ensure your brown butter was cooled completely to room temperature (not warm) and that your oven temperature is accurate (an oven thermometer is a great investment!). Overmixing the dough can also lead to excessive spread. If they didn’t spread enough, your flour might be packed too densely or your baking soda/cream of tartar might not be fresh. Always measure flour by weight or using the scoop and level method. Also, make sure your dough was chilled for the full hour.
Can I make these cookies vegan? This recipe has not been tested with vegan butter or egg replacers. Brown butter is a crucial component for flavor and texture, and achieving a similar result with vegan substitutes may be challenging. While some gluten-free vegan snickerdoodle recipes exist, direct substitutions in this specific recipe are not guaranteed to yield the same results.
The Secret to Achieving Chewy Gluten-Free Pumpkin Cookies
Pumpkin puree adds considerable moisture to baked goods, which is wonderful for things like pumpkin bread and cakes. However, if your goal is a chewy cookie rather than a cakey one, specific techniques are required. Here are the tricks we’ve mastered in this gluten-free pumpkin snickerdoodle recipe to guarantee that perfect chew:
- Embrace Brown Butter Over Creamed Butter. Using melted (and then cooled) brown butter instead of creamed softened butter is a game-changer. Creaming butter incorporates air, which leads to a lighter, cake-like texture. Melted butter, on the other hand, results in a denser, chewier cookie. The added flavor of brown butter is an irresistible bonus!
- Skip the Creaming Method Entirely. Following from the point above, avoiding the traditional “creaming butter and sugar” method helps minimize air incorporation into the dough. By simply mixing the sugars with the cooled melted butter, you create a denser base that contributes directly to a delightfully chewy texture.
- Precise Pumpkin Puree Proportions. While pumpkin is the star, using too much can lead to excessively moist, cakey cookies. The carefully measured 1/3 cup of pumpkin puree in this recipe provides ample flavor without compromising the desired chewy consistency. It’s a delicate balance!
- Utilize Just the Egg Yolk. The fat in an egg yolk contributes richness and density to cookies, which directly translates into a chewier final product. Omitting the egg white, which contains more moisture and protein that can lead to a cakier texture, is a deliberate choice for achieving ultimate chewiness.
- The Power of Cornstarch. As mentioned in the ingredients, a touch of cornstarch helps to tenderize the gluten-free flour blend, further ensuring a soft and chewy crumb that melts in your mouth without being overly delicate or crumbly.
- The Importance of Chilling. Chilling the cookie dough for at least an hour serves multiple purposes. It allows the flour to fully hydrate, preventing dry or crumbly cookies, and solidifies the butter, which helps the cookies maintain their shape and spread less during baking. This results in thicker, chewier cookies.
More Delicious Fall Cookie Recipes to Explore
Gluten-Free Pumpkin Oatmeal Cookies
Gluten-Free Molasses Cookies
Gluten-Free Maple Pecan Cookies
Gluten-Free Pumpkin Whoopie Pies
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Gluten-Free Pumpkin Snickerdoodles
Emily Dixon, Sweets & Thank You
This soft, chewy gluten-free pumpkin snickerdoodles recipe is perfect when the weather gets chilly. With plenty of warm spices, they’re the ideal fall cookie!
30 minutes
55 minutes
1 hour
2 hours 25 minutes
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Ingredients
For The Wet Ingredients:
- 1 cup butter, cut into cubes (2 sticks, 226 grams)
- ¾ cup sugar (150 grams)
- ¾ cup packed brown sugar (150 grams)
- â…“ cup pumpkin puree (not pumpkin pie filling)
- 3 Tablespoons pure maple syrup
- 1 egg yolk (save the white for another use)
- 1 teaspoon vanilla extract
For The Dry Ingredients:
- 2 ¾ cup gluten-free measure for measure flour,* weighed or scooped and leveled (330 grams)
- 1 Tablespoon cornstarch or arrowroot
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
To Roll The Cookies:
- ¼ cup sugar (50 grams)
- 2 teaspoons cinnamon
Instructions
- Brown The Butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a bowl to cool. (Get step-by-step instructions for browning butter here)
- Cool The Butter To Room Temperature. Then, allow the brown butter to cool to room temperature. This can take 30+ minutes, but you can speed the process along a bit by placing it in a bowl in the refrigerator and setting a timer for 20 minutes. Don’t let the butter solidify, as it should still be liquid for this recipe.
- Add The Sugars. When the butter is room temperature (you do NOT want it warm or the cookies will spread too much!), add it to a large bowl or stand mixer along with the sugar and brown sugar. Mix until well combined. The mixture will look like wet sand.
- Mix In Pumpkin, Syrup, Egg Yolk, And Vanilla. Stir to combine for 1-2 minutes.
- Add Dry Ingredients. Then, add gluten-free flour, cornstarch, cinnamon, nutmeg, salt, cream of tartar, and baking soda. Stir until just combined.
- Chill The Dough. Cover the dough and chill 1 hour before baking. This helps control the spread and hydrate the flour, which gives the cookies a better shape and texture.
- Preheat The Oven & Prep The Pans. When you’re ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Scoop And Roll. In a small shallow bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon and whisk to combine. Use a large cookie scoop (3 Tablespoons) to scoop large balls of cookie dough. Roll each ball of dough in the cinnamon-sugar mixture to coat well, then place on the prepared pan.
- Bake The Cookies. Bake 6 cookies at a time at 350 degrees for 12-14 minutes, or until the edges are set and the centers look set. (They’ll continue to set on the baking sheet as they cool.) Remove the cookies from the oven and use a large round cookie cutter to gently coax the cookies into perfect circles.
- Cool & Repeat. Let the cookies cool on the baking sheet 3-5 minutes, then transfer to a wire rack to cool completely. Repeat the process with the remaining dough, alternating between baking sheets so you don’t put cold dough on a hot baking sheet.
- Store leftover cookies in an airtight container at room temperature 2-3 days, in the refrigerator 3-4 days, or in the freezer up to 6 weeks.
Notes
Video
Dessert
American
Gluten Free
gluten-free pumpkin cookies, gluten-free pumpkin snickerdoodle cookies, gluten-free pumpkin snickerdoodles, chewy pumpkin cookies, fall baking, easy gluten-free cookies
Find the recipe:
sweetsandthankyou.com/gluten-free-pumpkin-snickerdoodles/