We are loving this amazing gluten free pumpkin spice snickerdoodles recipe. These cookies are super soft and thick, perfect to welcome fall in a gluten friendly way!
I am so excited for the fall season, I literally couldn’t wait to buy some pumpkin puree and make something sweet! Having recently found out that I am allergic to gluten, I can no longer pick up pumpkin sweets or treats at the grocery store, and I am so sad about it! I love all things pumpkin spice, and these gluten free pumpkin cookies have saved the day! Warm, soft, and thick, these easy pumpkin cookies have a light pumpkin flavor with a delicious spice reminiscent of pumpkin pie.
To make these pumpkin spice cookies gluten free, I used Bob’s Red Mill Gluten Free 1-to-1 Flour, my favorite wheat flour substitution in all baked goods. Made of mostly rice flour, you can literally use this flour cup for cup on any recipe to make it gluten free. I am glad that I can enjoy my favorite homemade baked goods again! Without further adieu, here is our gluten friendly pumpkin snickerdoodle cookie recipe.
Soft Baked Gluten Free Pumpkin Spice Snickerdoodles Recipe
If you’re looking for gluten free pumpkin cookies, these are IT. This is a pretty straightforward recipe, using standard cookie ingredients (butter, sugar, eggs, baking soda, etc) and takes about 45 minutes from start to finish. You will notice that it calls for pumpkin pie spice, and I realize that this is not always in your pantry! You can grab McCormick’s pumpkin pie spice here as the most affordable way to get it, or try making your own at home with lots of spices.
- 1/4 cup sugar
- 2 tsp. pumpkin pie spice
- In a small bowl, combine Bob's Red Mill 1-to-1 Gluten Free Flour, cream of tartar, baking soda, salt, cinnamon, and 1 tsp. pumpkin pie spice. Set aside.
- In a large bowl, add butter and beat with a mixer for about 30 seconds, or until it's nicely whipped. Add pumpkin puree and brown sugar, mix and cream together. Then, add the eggs and mix on low speed until all ingredients are combined.
- Slowly add the flour mixture to the large bowl, mixing as you go. When all ingredients are combined, cover the bowl and pop the cookie dough in the freezer for about 15 minutes. Set a timer, you don't want to over freeze it!
- Pre-heat the oven to 325 degrees F and line your cookie sheet with parchment paper.
- In a small bowl, combine sugar and 2 tsp. pumpkin pie spice. Scoop out tablespoon sized amounts of cookie dough and roll into a ball. Coat the ball in the sugar/pumpkin pie spice mixture and place on your cookie sheet.
- Bake for 13-15 minutes, or until cookies are golden brown. Allow them to cool for 10 minutes or so before you dive in, I know, they're tempting!
- Do I really need cream of tartar? YES! It stabilizes egg whites and gives a nice chew to baked goods. Please don't substitute this with anything else you may have heard of, it will change the texture and flavor of the cookies.
If you loved this pumpkin spice snickerdoodles recipe, try our pumpkin caramel cheesecake bites – they’re not gluten free, but they can be, and they are soooooo good!