Pumpkin Snickerdoodles

This Thanksgiving we celebrated at my parents, and each family was asked to bring a side dish or dessert. Obviously I had to make cookies! I wanted something seasonal, so I decided to go with gluten free Pumpkin Snickerdoodles. Snickerdoodles have always been one of my favorite cookies, so why not throw in some pumpkin to make them even more perfect for fall!?


The verdict: these cookies are incredible… and ridiculously addicting! I will definitely be making them again!

Gluten Free Pumpkin Snickerdoodles

Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Course Dessert
Servings 36 cookies


  • Mixing Bowl
  • Cookie Sheet


Cookie Dough

  • 2 sticks unsalted butter room temperature
  • 1 cup sugar
  • ½ cup brown sugar
  • ¾ cup pumpkin we used the canned mix
  • 1 large egg
  • 2 tsp vanilla
  • 3 ¾ cup Pamela's Baking mix or other all-purpose GF flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp cinnamon


  • ½ cup white sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • dash allspice


  • In a large bowl {or stand mixer}, beat together butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
  • In another bowl mix flour, baking powder, salt, cinnamon and nutmeg. Gradually add the dry ingredients to the wet ingredients {I used a spatula, but the mixer is fine too.}
  • After ingredients are thoroughly combined, chill the dough for at least an hour. 
  • When ready, preheat oven to 350° F
  • Line baking sheets with parchment paper and mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture {I used two spoons so my hands wouldn’t get sticky.}
    Place on cookie sheet about 2 inches apart.
  • Bake for 12 to 14 minutes. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat with remaining dough {parchment paper can be used again!}
Keyword Cookies
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