Gluten Free Pumpkin Snickerdoodles

With real pumpkin and our favorite fall spice- these gluten free pumpkin snickerdoodles make the perfect fall cookie!

Fall is here. Bring on the pumpkin spice!

I really do enjoy pumpkin spice- but, I'm just not as crazy about it as some people. 

To me- snickerdoodles are a Christmas cookie. My only logic is that is the only time I have ever made them or they've been given to me. I even came up with a crispy, gluten free version last Christmas. Do others enjoy them year-round??? Just in the fall??? Who cares....cookies are always in season?!?

Fall is the perfect time for snickerdoodles! And, the pumpkin makes an irresistible complement to the cinnamon flavor snickerdoodles are known for. Even better when you kick it up a notch by using pumpkin pie spice.

Pumpkin spice can vary a bit- but I always go with cinnamon, ginger, and nutmeg. Plus, I often add a little extra cinnamon. These cookies are super soft and just a bit chewy. Plus, they're rolled in sugar and cinnamon (or pp spice!) for extra sweetness! The perfect fall treat! Don't keep this goodness all to yourself!

Note: Be sure to use pumpkin puree and not pumpkin pie filling.

Gluten Free Pumpkin Snickerdoodles on Cooling Rack

Ingredients in Gluten Free Pumpkin Snickerdoodles

  • Butter
  • Brown Sugar
  • Vanilla
  • Cream or Milk
  • Vanilla
  • One Egg
  • Pumpkin Puree
  • Pumpkin Pie Spice
  • Cinnamon
  • Baking Soda
  • Cream of Tartar
  • Salt
  • Gluten Free Flour Blend

 

Why are they called snickerdoodles?

These cinnamon-sugar cookies can also be referred to as snipdoodles. While popular in New England, they are believed to have originated from Germany. The name may come from the word schneckennudeln, which loosely translates to “crinkly noodles” in German. The world may never know…but it’s fun to say!

Drizzling Vanilla Glaze on Gluten Free Pumpkin Snickerdoodles

Why is cream of tartar used in snickerdoodles?

Cream of tartar is often used to stabilize egg whites or cream. It also helps to activate baking soda. In these cookies, it will add a slight tanginess. This creates the difference between a butter-sugar cookie and a snickerdoodle.

 

Are snickerdoodles basically sugar cookies?

The two doughs are very similar. The main differences lie with the addition of cinnamon and cream of tartar. Before baking, snickerdoodles are rolled in a cinnamon-sugar mixture. Cream of tartar is also added to the dough, which provides a bit of a tangy flavor.

Stack of Gluten Free Pumpkin Snickerdoodles with Vanilla Drizzle

Gluten Free Pumpkin Snickerdoodles

With real pumpkin and our favorite fall spice- these gluten free pumpkin snickerdoodles make the perfect fall cookie!

Prep:
10
min
cook:
12
min
total:
25
min
Author:

Kelly

Ingredients
  • 1 stick of butter, softened
  • 1/2 c. brown sugar
  • 1 Tbsp. cream or milk
  • 1 tsp. vanilla
  • 1/4 c. pumpkin puree
  • 1 egg
  • 1/2 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 c. gluten free flour blend

Sweet Topper

  • 2-3 Tbsp. sugar
  • 1/4 tsp. cinnamon

Vanilla Drizzle

  • 1 Tbsp. butter, melted
  • 1/4 tsp. vanilla
  • 1/2 c. powdered sugar
  • 1+ Tbsp. milk or cream
Instructions
  • In a large mixing bowl, cream the butter and brown sugar. Then, beat in the milk/cream, vanilla, pumpkin, and egg. Next, beat in the baking soda, cream of tartar, pumpkin pie spice, cinnamon, salt, and gluten free flour blend.
  • Refrigerate dough for 30 minutes.
  • Preheat the oven to 350 degrees. In a small bowl, mix the sugar and cinnamon. Scoop dough and roll into a ball, about 1.5 Tbsp. of dough per cookie. Then, roll in the cinnamon/sugar mixture. Place at least 2 inches apart on a lined baking sheet. Bake for 10-13 minutes, until golden brown and firm to the touch. Allow to cool on the baking sheet before moving.
  • DRIZZLE: In a small bowl, mix the butter, vanilla, and powdered sugar with a whisk or fork. Mix in the milk/cream until desired consistency is reached. Use a fork or spoon to drizzle over the cookies.

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