If you love pumpkin these Gluten Free Pumpkin Snickerdoodles are a must make! They are the best gluten free pumpkin cookies that I have made. They really are that good!
I recently got a text from a friend about some pumpkin snickerdoodle cookies with white chocolate chips that her daughter made. She said that they were one of the best pumpkin recipes that they have made.
She knows that I love to come up with gluten free versions of things. She told me that I had to figure out how to make them gluten free because she knew that we would love them.
She shared the recipe with me. It is actually a recipe from the fiction author Debbie MacComber. I compared it with several other recipes that I found online for pumpkin snickerdoodles and I got to work on a gluten free version.
What I ended up with was the best gluten free pumpkin cookie that I have had.
They were light and fluffy, yet soft and chewy. The white chocolate was the perfect pairing for the pumpkin in these. And the spices added a nice depth of flavor.
If you are looking for a gluten free pumpkin dessert for the holidays this is a great one. These pumpkin snickerdoodles would be easy to make ahead and freeze for an easy dessert during the holidays.
These cookies really are so good that no one will know that they are gluten free!
What are pumpkin snickerdoodles?
Gluten free pumpkin snickerdoodles are a simply a classic gluten free snickerdoole cookie with pumpkin added. The pumpkin makes them even better!
Can I use a gluten free flour blend in snickerdoodles?
Yes, this blend uses a gluten free blend. I tested it with Bob’s Red Mill 1 to 1 Gluten Free Blend. Other blends might work, but I have only tested it with Bob’s Red Mill 1 to 1 Blend.
- Bob’s Red Mill 1 to 1 Gluten Free Blend
- ground cinnamon
- baking powder
- baking soda
- ground cloves
- canned pumpkin puree
- brown sugar
- vanilla extract
- gluten fee white white chocolate chips
- 1 3/4 cups Bob's Red Mill 1 to 1 Gluten Free Blend
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/2 teaspoon allspice, optional
- 1/4 teaspoon ground nutmeg, optional
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1 cup gluten free white chocolate chips ( or a little more )
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- In a large bowl combine gluten free flour, cinnamon, baking powder, baking soda, allspice, cloves, nutmeg, and salt.
- Stir in white chocolate chips.
- In a separate bowl stir together pumpkin, sugar, brown sugar, melted butter, and vanilla.
- Add wet ingredients to dry ingredients and stir to combine.
- Cover the bowl and refrigerate for about 1 hour.
- Preheat oven to 375.
- In a bowl combine the sugar and cinnamon for the coating.
- Remove from the refrigerator and scoop dough into balls and roll in the cinnamon sugar coating mixture. I like to use a scoop that is about 3 tablespoons. For smaller cookies use less dough.
- Place on cookie sheet and flatten each cookie slightly.
- Bake for 8-10 minutes or until center is puffy and edges are set.
- Let cool on cookie sheet for 2 -3 minutes then remove to wire cooling rack to finish cooling.
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 81mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 0g
Nutritional values are approxomite and aren't always accurate.