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Gluten-Free Pumpkin Spice Snickerdoodle Cookies

Gluten-free pumpkin spice snickerdoodle cookies with a crinkled cinnamon-sugar coating and a tender, spiced crumb. Made with blotted-dry pumpkin puree for better GF cookie structure and bakery-style texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free cookie dough
  • 2.75 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted extremely dry) Blot extremely dry so the cookies bake up correctly.
  • 1 tsp vanilla
Rolling coating
  • 0.33 cup sugar For rolling.
  • 2 tsp cinnamon For rolling.
  • 0.25 tsp pumpkin pie spice For rolling.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat oven to 375F and line baking sheets with parchment or silicone mats, so the cookies bake evenly right away.
Mix the dry ingredients
  1. Beat butter and sugar until very fluffy, then add the egg, blotted pumpkin puree, and vanilla until smooth and combined.
  2. Fold in the gluten-free flour blend, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt just until no dry streaks remain.
Coat and portion
  1. Mix the rolling spices together in a shallow bowl with the sugar for an even cinnamon-sugar coating.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll generously in the cinnamon spice sugar so each cookie is well coated.
Bake
  1. Bake for 10-12 minutes at 375F until the cookies look crinkled on top and are set at the edges, then transfer to a rack to cool.

Notes

Pro tip: blot the pumpkin puree extremely dry before mixing—excess moisture is the biggest reason GF snickerdoodles spread or turn gummy. Store cookies in an airtight container at room temperature up to 5 days; freeze baked cookies up to 2 months. For a dairy-free version, use a 1:1 plant-based butter substitute that creams like butter.