Pumpkin Snickerdoodle Cookies

Granulated sugar and flecks of cinnamon dot the landscape of deliciousness of the Pumpkin Snickerdoodle Cookie.

5 from 16 votes

Pumpkin Snickerdoodle Cookies

These Pumpkin Snickerdoodle Cookies are sweet with some woodsy spice thanks to the wonderful combination of pumpkin and cinnamon! They have a nice crisp exterior from the cinnamon sugar coating and a lovely chewy middle. With only 30 minutes of chill time, you'll have pumpkin snickerdoodles in an hour! If that wasn't enough, these beauties are gluten free, nut free, naturally eggless and easily can be vegan!

Prep Time15

Cook Time15

Freeze Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: large cookies

Calories: 272kcal

Author: Lee

Ingredients

For the Cookies

1 cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
¾ teaspoon baking powder
1 ¼ teaspoons ground cinnamon
¼ teaspoon kosher salt
¼ cup unsalted butter or vegan baking stick, room temperature
¾ cup granulated sugar
¼ cup plus 2 tablespoons pure pumpkin (not pumpkin pie filling)
2 teaspoons pure vanilla extract

For the Cinnamon Sugar Coating

¼ cup granulated sugar
½ teaspoon ground cinnamon

US Customary - Metric

Instructions

In a large bowl, whisk together the 1 cup plus 2 tablespoons gluten free flour, the ¾ teaspoon baking powder, the 1 ¼ teaspoons of cinnamon and ¼ teaspoon of kosher salt. Set aside.
In the large bowl of an electric mixer or using a hand held mixer, beat the ¼ cup room temperature butter or vegan baking stick with ¾ cup of granulated sugar until smooth and creamy. About 2 minutes.
In a small bowl, whisk together the ¼ cup plus 2 tablespoons pumpkin and the 2 teaspoons of vanilla until combined.
With the mixer on low speed, beat the pumpkin and vanilla into the creamed butter and sugar until all combined. The mixture will be slightly chunky and that's normal.
With the mixer on low speed, slowly add in the gluten free flour mixture and mix until just combined.
Scrape down the sides of the bowl with the spatula and combine.
The dough will be super sticky, almost like cake batter. Transfer to a bowl and pop the entire bowl uncovered in the freezer for at least 30 minutes; make sure the bowl is freezer safe.
When the dough has 15 minutes left of chilling, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, combine the ¼ cup of granulated sugar and the ½ teaspoon cinnamon. Whisk to combine.
Take the bowl of dough out of the freezer. Using an ice cream scoop, scoop the dough out into 6 scoops.
The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through.
Drop the dough balls one at a time into the cinnamon sugar and coat completely.
Place dough balls about 3-4 inches apart on the parchment lined baking sheet.
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.
If the cookies haven't gone down all the way in the center, simply press the centers gently with the spatula and then reshape again.

Video

Notes

For smaller cookies: Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the fridge in-between baking the batches.

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and vegan pumpkin (no weird fillers).

All Purpose Flour: I cannot test this due to celiac disease, but use 1 cup plus 2 tablespoons packed regular flour (168 grams plus 2 tablespoons). Still chill the dough.

Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.

Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition