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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, buttery center. This batch uses a gluten-free all-purpose blend with xanthan gum and pumpkin puree blotted extremely dry for classic snickerdoodle 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: 120
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free all-purpose flour blend (with xanthan gum)
  • 2.75 cup gluten-free all-purpose flour blend (with xanthan gum)
Cream of tartar
  • 2 tsp cream of tartar
Baking soda
  • 1 tsp baking soda
Cinnamon
  • 2 tsp cinnamon
  • 0.33 cup sugar + 2 teaspoons cinnamon + 1/4 teaspoon pumpkin pie spice For rolling: 1/3 cup sugar + 2 teaspoons cinnamon + 1/4 teaspoon pumpkin pie spice
Pumpkin pie spice
  • 1 tsp pumpkin pie spice
  • 0.25 tsp pumpkin pie spice For rolling: 1/3 cup sugar + 2 teaspoons cinnamon + 1/4 teaspoon pumpkin pie spice
Nutmeg
  • 0.25 tsp nutmeg
Salt
  • 0.5 tsp salt
Unsalted butter, softened
  • 1 cup unsalted butter, softened
Granulated sugar
  • 1.5 cup granulated sugar
  • 0.33 cup sugar + 2 teaspoons cinnamon + 1/4 teaspoon pumpkin pie spice For rolling: 1/3 cup sugar + 2 teaspoons cinnamon + 1/4 teaspoon pumpkin pie spice
Egg
  • 1 egg
Pumpkin puree (blotted extremely dry)
  • 0.33 cup pumpkin puree (blotted extremely dry)
Vanilla
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375F and line baking sheets.
  2. Blot the pumpkin puree very dry; this is even more important for gluten-free cookies.
Make the dough
  1. Beat the softened butter and granulated sugar until very fluffy.
  2. Add the egg, blotted pumpkin puree, and vanilla and beat until combined.
  3. Fold in the gluten-free flour blend, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt until no dry streaks remain.
Coat and bake
  1. Mix the rolling spices in a shallow bowl to make the cinnamon-sugar coating.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll generously in the cinnamon spice sugar.
  3. Bake for 10-12 minutes at 375F until crinkled and set.

Notes

For the best gluten-free snickerdoodles, blot the pumpkin puree extremely dry before mixing—extra moisture can soften the dough and reduce that signature crinkle. Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze up to 2 months. For a dairy-free option, substitute vegan butter sticks and expect a slightly softer texture.