Gluten Free Pumpkin Snickerdoodles (Dairy Free)

Disclosure: This post may contain affiliate links. I receive a small commission when you make a purchase using my affiliate links.

These Gluten Free Pumpkin Snickerdoodles are a fall twist on the family favorite snickerdoodle cookie. Our version is incredibly soft and perfectly spiced, and is top 8 free!

photo collage of gluten free pumpkin snickerdoodles

Happy first day of fall! We’re celebrating this day with a delicious twist on our classic snickerdoodle cookies: Pumpkin Snickerdoodles 🙂

Our gluten free pumpkin snickerdoodles are incredibly soft and pillowy with just a little bit of a crunch on the outside from the cinnamon sugar.

These snickerdoodle cookies are so soft, perfectly moist (but not too dense), and delicious, you won’t miss the dairy or gluten in these allergy friendly cookies. They’re also easy to make and fun for kids to create.

Our cookies are:

  • Dairy free
  • Gluten free
  • Vegan
  • Peanut Free
  • Tree nut free
  • Soy free
  • Top 8 free
stack of pumpkin snickerdoodle cookies on a black cooling rack

How to make gluten free pumpkin snickerdoodles

Our pumpkin snickerdoodles are easy to make, here’s a quick rundown of how to make these (the full recipe card is a the end of the post):

  1. Preheat oven to 350 degrees F. Line a cookie sheet pan with parchment paper or baking mat and set aside.
  2. In a medium bowl, whisk together the dry ingredients (the gluten free baking mix through the cloves).
  3. In a separate small bowl, whisk together the wet ingredients (brown sugar through vanilla) until smooth.
  4. Add the wet ingredients to the dry ingredients and mix with a hand blender just until a thick dough forms. Stop mixing once it’s blended and you can roll the dough into balls (don’t mix this too much or it will get softer as you mix it and harder to roll into balls).
  5. Roll the cookie dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until covered all over, and place on the prepared baking sheet about 1-2 inches apart (these cookies won’t spread).
  6. Slightly flatten the cookie dough balls with your hands and bake for 12 minutes.
  7. Cool for 10 minutes. Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days.
pumpkin cookie on a cooling rack with a bite taken

Make sure to mix the brown sugar with the wet ingredients (not the dry ingredients), the dough comes together better this way.

These pumpkin snickerdoodles taste the best when they’re made with brown sugar, but if you don’t have brown sugar on hand, you can use regular sugar in this recipe, too.

Just use the same amount of regular sugar (1/2 cup), but use 2 Tablespoons dairy free milk instead of just 1 Tablespoon of milk.

We’ve tested this recipe with both brown sugar and regular sugar and both are great, but the brown sugar ones have a richer flavor that we love best with the pumpkin.

dairy free pumpkin snickerdoodles lined up on a cooling rack

Which gluten free flour should I use in these pumpkin snickerdoodle cookies?

We used the King Arthur all purpose gluten free baking mix in this recipe, and it has the best texture between that flour and the Bob’s Red Mill all purpose gluten free flour we tried.

Please note that gluten free baking mix is slightly different than gluten free flour. The baking mix includes baking soda and salt in the mix, so if you end up using a gluten free all purpose flour that doesn’t have those things added, you’ll need to add a little bit of salt and baking soda to the recipe.

If you end up using an all purpose flour instead of a baking mix, add 1/4 teaspoon salt and about 1/8 teaspoon baking soda to this recipe. Just make sure to check the label on whatever flour you choose, you don’t want to skip the salt or baking soda since it enhances the flavor and helps keep these cookies fluffy.

overhead photo of pumpkin snickerdoodle cookies on a black baking rack

We tested this recipe with both the King Arthur Flour gluten free baking mix and the Bob’s Red Mill all purpose gluten free flour. Both flours worked well, but we preferred the taste and texture of these cookies made with the King Arthur GF flour in this recipe.

I did notice that the Bob’s Red Mill flour did seem to make a slightly drier cookie, but they were still good. Also, the Bob’s Red Mill GF flour does not have salt or baking soda in it, so if you use that, follow the directions above to add some to the mix.

Check out our other gluten free pumpkin recipes!

Gluten Free Pumpkin Snickerdoodles (Dairy Free)

These Gluten Free Pumpkin Snickerdoodles are a fall twist on the family favorite snickerdoodle cookie. Our version is incredibly soft and perfectly spiced, and is top 8 free!
Gluten free, vegan, top 8 free; Free of: dairy, soy, peanuts, tree nuts, eggs
5 from 2 votes
Print Pin Rate
Course: Cookies, Desserts
Cuisine: American
Keyword: gluten free pumpkin cookies, pumpkin snickerdoodles
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling time: 10 minutes
Total Time: 32 minutes
Servings: 14 cookies
Calories: 97kcal

Ingredients

Cookies

Rolling sugar

Instructions

  • Preheat oven to 350 degrees F. Line a cookie sheet pan with parchment paper and set aside.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, pie spice, salt, and ground cloves.
  • In a separate small bowl, whisk together the sugar, pumpkin puree, dairy free milk, oil, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients and beat with a hand blender until a thick dough just forms. Don't mix this too much or it will get softer and harder to roll into balls.
  • In a shallow bowl, mix together the sugar and cinnamon for rolling.
  • Roll the cookie dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until fill coated, and place on the prepared baking sheet about 1-2 inches apart (these cookies won't spread).
  • Slightly flatten the cookie dough balls with your hands and bake for 12 minutes.
  • Cool for 10 minutes. Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days.

Notes

*Gluten free all purpose baking mix is slightly different than a gluten free all purpose flour. Baking mix usually includes baking soda and salt in the mix. If you use a gluten free all purpose flour that doesn’t have salt or baking soda, you’ll need to add a little baking soda and salt to this recipe. 
**If you want to use regular sugar, use 2 Tablespoons dairy free milk. 

Nutrition

Calories: 97kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 31mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 918IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

Leave a Comment

Recipe Rating