I love Snickerdoodles. I grew up making them every Christmas with my mom and they are so nice and cinnamony!
This fall, I found a forgotten recipe for Pumpkin Spice Snickerdoodles in my recipe binder and I set to work making it gluten-free. Because I can’t get enough pumpkin spice!
I completely fell in love with this Gluten-Free Pumpkin Spice Snickerdoodle cookie recipe.
They are SO yummy and SOFT!
You don’t often think of “soft” and “gluten-free” all in the same cookie, but these Soft Gluten-Free Pumpkin Spice Snickerdoodle Cookies are just that – soft and chewy! They’re also loaded with all our favorite pumpkin spices – cinnamon, nutmeg, ginger, cloves, allspice!
I made these Soft Gluten-Free 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.
How to Make Gluten-Free Pumpkin Spice Snickerdoodles
Whip 1 cup (2 sticks) of softened butter in your mixer until light and fluffy.
Slowly mix in 2 and 1/2 cups gluten-free flour (I use and recommend Bob’s Red Mill 1 to 1 Gluten-Free Flour blend. This blend contains xanthan gum, however, if your blend does not, you should add 1/2 tsp xanthan gum.) Scrape the sides as you add the flour.
Chill the dough for 1 to 2 hours (or overnight if desired.)
If you’ve chilled the dough overnight, pull it from the fridge to warm up a little as you mix the coating.
Preheat your oven to 375 degrees.
Stir together 1/4 cup coconut sugar, 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger, 1/8 tsp ground cloves and a pinch of allspice in a small bowl.
Roll the cookie dough into balls about 1 1/2″ or so. Roll each cookie dough ball into the sugar-spice mixture until it’s coated.
Place on a baking sheet about 2-3″ apart and bake for 7-8 minutes or until your Soft Gluten-Free Snickerdoodles are just firm.
Do NOT overbake these cookies or they won’t be as soft and chewy.
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.
- 1 cup butter, softened
- 1 cup coconut sugar
- ½ cup cane sugar or erythritol
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¾ tsp ground ginger
- ½ tsp ground cloves
- ⅓ tsp allspice
- ½ tsp cream of tartar
- 1½ tsp baking powder
- ¾ tsp salt
- 2½ cups gluten-free flour (I use Bob’s Red Mill 1 to 1)
- ½ tsp xanthan gum (omit if your flour blend contains it)
- ¼ cup coconut sugar
- ¾ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- pinch allspice
- In a large bowl, whip the butter until fluffy. Mix in the coconut sugar and cane sugar. 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 (coconut sugar + spices).
- Roll the dough into 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.