Softy, chewy Pumpkin Spice Snickerdoodles 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 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. And after several batches and tweaks, I’ve fallen in love with this gluten-free cookie.
Pumpkin Spice Snickerdoodle Cookies
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!
So it’s true that there is no actual pumpkin in this recipe. I tried, but it just didn’t quite work without compromising the cookies’ texture and overall flavor. But the spices are so perfectly “pumpkin spice” that I kept pumpkin in the name.
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.
Gluten-Free Snickerdoodles Recipe
Ingredients you’ll need: butter, coconut or brown sugar, white granulated sugar, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, allspice, cream of tartar, baking powder, salt, and gluten-free flour blend (I prefer Bob’s Red Mill 1 to 1
Equipment you’ll need or might find helpful:
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.
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.
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.
Place 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?Print
Softy, chewy Pumpkin Spice Snickerdoodles are gluten-free and loaded with your favorite pumpkin spices.
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)
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.
Keywords: pumpkin spice cookies, gluten-free snickerdoodles