Do you love pumpkin spice everything? If so, you will be absolutely obsessed with these soft, chewy pumpkin spice snickerdoodles! These cookies are gluten-free and loaded with your favorite pumpkin spices. This easy-to-make cookie recipe is so delicious, it never lasts long!
I love snickerdoodles. I grew up making them every Christmas with my mom and I seriously can’t get enough of that cinnamon flavor!
This fall, I found a forgotten recipe for Pumpkin Spice Snickerdoodles in my recipe binder. Of course, I immediately got to work making it gluten-free. And after several batches and tweaks, I’ve fallen in love with this cookie.
In fact, it’s one of my favorite fall desserts as well as one of the best gluten-free Christmas cookie recipes.
Want even more pumpkin flavor? Make this yummy pumpkin spice syrup. You can drizzle it over your cookies or make a delicious pumpkin spice latte to dip them in!
Pumpkin Spice Snickerdoodle Cookies
You don’t often think of “soft” and “gluten-free” all in the same cookie, but that’s exactly what you get when you make this pumpkin spice snickerdoodle recipe. Every soft, chewy bite has the classic flavor of cinnamon, nutmeg, ginger, cloves, and allspice.
And yes, before you ask, let me admit it. It’s true that there is no actual pumpkin in this recipe. I tried, but it just didn’t quite work without compromising the cookie’s texture and overall flavor. But the spices are so perfectly “pumpkin spice” that I kept pumpkin in the name.
I made these pumpkin spice snickerdoodles at my sister’s house recently and even though I missed hearing the timer and overbaked them, my brother-in-law and niece couldn’t stop eating them. They’re not a gluten-free family either, so I knew that was a true test of how tasty these gluten-free cookies are.
Gluten-Free Snickerdoodles Recipe
Let’s talk about how to actually make these yummy cookies. You may even want to double the batch. 😉
Ingredients You’ll Need
You’ll likely already have most of these baking staples in your pantry already.
- butter
- coconut sugar or brown sugar
- granulated sugar
- large eggs
- vanilla extract
- cinnamon
- nutmeg
- ground ginger
- ground cloves
- allspice
- cream of tartar
- baking powder
- salt
- gluten-free flour (I use Bob’s Red Mill 1 to 1)
Step by Step Directions
Then, whip the butter until it’s nice and fluffy. Add the sugars…
…then the eggs and vanilla extract and continue mixing.
Next add the spices, cream of tartar, baking powder, and salt.
Lastly, slowly mix in the gluten-free flour. If your blend doesn’t have xanthan gum
, you’ll want to add 1/2 tsp.
After, chill the dough for 1 to 2 hours (or overnight if that’s easier.)
If you’ve chilled the dough overnight, pull it from the fridge to warm up a little as you mix the coating.
Then, preheat your oven to 375 degrees.
In a separate small bowl, mix together white sugar, cinnamon, nutmeg, ginger, cloves, and allspice.
Roll the cookies into balls about 1-1.5″, then roll each cookie ball into the sugar-spice mixture.
Next, place the cookies on a baking sheet about 2″ apart and bake for 7-8 minutes or until the cookies are just firm. Do NOT overbake these cookies or they won’t be as soft and chewy.
Remove from the oven and allow them to cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Your gluten-free pumpkin spice snickerdoodles are done. Now, how about enjoying one with a mug of homemade pumpkin spice iced coffee? Yum!
How to Store the Snickerdoodles
I personally think these cookies are at their best when they are enjoyed fresh. However, you can certainly keep them good for a couple of days in an airtight container.
You can also premake the dough a few days before you want to bake them, and let it chill in the fridge. Then bake and enjoy when you are ready!
Why do I need to chill the snickerdoodle dough?
In some recipes, chilling the dough is a step you can skip. In this case, however, I highly recommend you do not skip the chilling process! Since this dough does not contain gluten, this “rest time” allows the GF flour to absorb the flavors of the other ingredients.
It also helps the cookies to hold their shape, so that it’s extra thick and chewy!
More Gluten-Free Desserts:
- Whipped Pumpkin Spice Mousse
- Gluten-Free Pumpkin Streusel Muffins
- Gluten-Free Pumpkin Oatmeal Cookies
- Gf Lemon Bars with Shortbread Crust
Gluten-Free Pumpkin Spice Snickerdoodles
Softy, chewy Pumpkin Spice Snickerdoodles are gluten-free and loaded with your favorite pumpkin spices.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 2–3 dozen 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
1 cup butter, softened
1 cup coconut sugar or brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
3/4 tsp ground ginger
1/2 tsp ground cloves
1/3 tsp allspice
1/2 tsp cream of tartar
1 1/2 tsp baking powder
3/4 tsp salt
2 1/2 cups gluten-free flour (I use Bob’s Red Mill 1 to 1)
Coating:
1/4 cup sugar (white
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
pinch allspice
Instructions
In a large bowl, whip the butter until it’s fluffy. Mix in the sugars. Beat in the eggs and vanilla extract. Scrape the sides, then stir in the baking powder, salt, and spices. Slowly add the flour as you continue mixing on medium-low speed.
Chill for 1-2 hours.
Preheat the oven to 375° and stir together the coating ingredients. Roll the dough into cookie balls, about 1 to 1 ½ inches. Roll in the sugar-spice mixture and coat well.
Bake for 7-8 minutes until the cookies are just firm. Do not overbake or the cookies will not be as deliciously moist. Remove from the oven and let cool for about 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Pin the image below to save the recipe for later.
Babbette says
WOW! Super yummy! Came for one post but had to stay for this. LOVE snickerdoodles and been struggling to find chewy cookies that are gluten free. These sound perfect and I’ll have to add them to this weekend’s cooking list. Bookmarked and saved the recipe – Thanks!