Description
Soft, chewy, and spiced gluten-free pumpkin cookies with a classic snickerdoodle cinnamon sugar coating. These cookies are weeknight-friendly, naturally dairy-free adaptable, and perfect for fall.
Ingredients
Scale
- 2 cups (240g) Gluten-Free All-Purpose Flour (with xanthan gum)
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- ½ teaspoon Salt
- ½ cup (115g) Unsalted Butter, softened
- ¾ cup (150g) Granulated Sugar
- ½ cup (100g) Packed Brown Sugar
- ½ cup (120g) Pumpkin Puree
- 1 large Egg
- 1 teaspoon Pure Vanilla Extract
- 1½ teaspoons Warm Spices (½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves)
- 2 tablespoons Granulated Sugar (for coating)
- 1 teaspoon Ground Cinnamon (for coating)
- ¼ teaspoon Cream of Tartar (optional, for coating)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking soda, cream of tartar, salt, and warm spices. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with mixer).
- Beat in egg and vanilla extract until combined, then mix in pumpkin puree until just incorporated.
- Gradually add dry ingredients to wet mixture and mix until just combined. Do not overmix. Chill dough for 15 minutes if too sticky.
- In a small bowl, mix 2 tablespoons sugar, 1 teaspoon cinnamon, and optional cream of tartar for the coating.
- Scoop 1.5 tablespoons of dough, roll into a ball, and coat thoroughly in the cinnamon sugar mixture.
- Place balls on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set and slightly golden, but centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Notes
Do not overbake as gluten-free cookies continue to cook on the hot pan. Store in an airtight container with a slice of bread to maintain softness. Dough can be chilled for 15-30 minutes if too sticky to roll. Vegan version: swap butter for vegan butter sticks and egg for a flax egg.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10
- Sodium: 80
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: gluten-free, pumpkin cookies, snickerdoodle, fall baking, dairy-free, vegan option, easy dessert, weeknight baking