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Gluten-Free Pumpkin Spice Snickerdoodle Cookies

Gluten-free pumpkin spice snickerdoodle cookies with the classic crinkled cinnamon-sugar coating, made by creaming butter and sugar until very fluffy and rolling each dough ball generously. Blotting the pumpkin puree extremely dry helps the cookies bake up set instead of spreading.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 145
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)
Leaveners and spices
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted extremely dry) Blot until very dry to prevent spreading in gluten-free dough.
  • 1 tsp vanilla
Rolling coating
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets for easy baking right after portioning.
  2. Blot the pumpkin puree extremely dry, using paper towels, because it’s even more important for gluten-free cookies.
Make the dough
  1. Beat the softened butter and granulated sugar until very fluffy, creating a light base for the cookies.
  2. Beat in the egg, then add the blotted pumpkin puree and vanilla until the mixture looks smooth.
  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.
Roll and bake
  1. Mix the rolling spices (sugar, cinnamon, and pumpkin pie spice) in a shallow bowl so the dough sticks evenly.
  2. Scoop 1-1/2 tablespoon balls of dough, then roll generously in the cinnamon-spice sugar until coated.
  3. Bake at 375F for 10-12 minutes until the cookies look crinkled and are set in the centers.

Notes

For the best texture, keep the dough slightly cool if your kitchen is warm, but don’t chill so long that it becomes hard to scoop. Store baked cookies in an airtight container at room temperature for up to 5 days; freeze for up to 2 months. Dairy-free swap: use vegan butter sticks in the same amount for a similar tender crumb.