Gluten-free pumpkin snickerdoodles combine the best of both worlds- soft baked snickerdoodle cookies with the most delicious pumpkin flavor!
Pumpkin Snickerdoodles
Last year I shared my first ever attempt at snickerdoodle cookies to the blog during my self-declared cookie week. They were such a hit with my readers and Instagram followers that I knew I had to take them to the next level- cue these gluten-free pumpkin snickerdoodles!
These cookies are so delicious, whether you’ve had an original snickerdoodle or not. They’re soft-baked, packed with pumpkin cinnamon flavor, and are gluten and dairy free!
What you’ll need to make these gluten-free pumpkin snickerdoodle cookies:
- Oat flour– oat flour adds the perfect light texture to these cookies. I prefer buying pre-made oat flour since it’s a lot finer than homemade, but you can easily make your own oat flour by blending whole oats in a blender.
- Coconut oil– using refined coconut oil will have no coconut flavor, but still give these cookies that buttery texture. You want to make sure your coconut oil is softened and not fully melted, otherwise your cookies may not hold up well!
- Pumpkin puree– make sure you grab pure pumpkin puree and not pumpkin pie filling!
- Coconut sugar
- Pumpkin pie spice
- Eggs– to compensate for the extra moisture from the pumpkin, only an egg yolk is used in this recipe. Baking with room temperature eggs is key when using coconut oil, otherwise the cold egg may harden the coconut oil and you’ll end up with chunks of coconut in your batter
- Vanilla extract
- Lemon juice
- Baking Soda
- Baking powder
- Salt
- Cinnamon + sugar to coat
Tips for making the perfect cookies
After testing multiple batches of these cookies, here are some tips for making the perfect cookies:
When measuring the oat flour, make sure it’s not tightly packed
For this recipe I scooped my flour directly from the container using my measuring cup, but didn’t tightly pack it down. Too much flour = crumbly cookie
Make sure your coconut oil is soft and not melted
Melted oil typically doesn’t work in the same way, and can alter the end product of these cookies
Check to see that your baking soda and powder are not expired
Expired leavening agents will not react properly during the baking process, and may yield different results
Chill your dough for at least 40 minutes
Chilling the batter for at least 40 minutes is key to making sure your cookies don’t turn out like pancakes in the oven
Round your cookies out after they’re baking
My favorite cookie hack is taking the top of a glass cup or large ramekin and swirling them over the cookies immediately after removing them from the oven while they’re sill hot. This helps even out the edges and creates perfectly round, chewy cookies.
These pumpkin snickerdoodles are the perfect fall recipe that we can’t get enough of! I can’t wait for you guys to try them 🙂
Other pumpkin recipes you’ll love:
Pumpkin Cake Donuts
Gluten-free Pumpkin Blondies
White Chocolate Chip Walnut Pumpkin Cookies
Gluten-free Pumpkin Waffles with White Chocolate Chips
Gluten-free Pumpkin Snickerdoodles
Ingredients
- 1 1/2 cups oat flour
- 1/2 cup softened coconut oil, use refined oil for a neutral taste
- 3/4 cup coconut sugar
- 1/4 cup pumpkin puree
- 1 egg yolk, at room temp
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp lemon juice
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Sugar Coating
- 2 tbsp light brown sugar, or use coconut sugar
- 1 tsp cinnamon
Directions
- In a large bowl, combine the pumpkin puree, sugar, egg yolk, coconut oil, vanilla and pumpkin pie spice. Whisk together until smooth.
- Add in the oat flour, baking soda, baking powder, lemon juice, and salt and stir together to combine- the batter may be slightly soft
- Chill the dough for 40 minutes.
- Preheat the oven to 350 and prepare a baking sheet with parchment paper
- In a small bowl, combine the brown sugar and cinnamon for the coating.
- Remove the dough from the fridge once chilled, and scoop out 2 tbsp worth of dough. Roll each ball in the cinnamon sugar mix and place it onto the baking sheet, repeat with remaining dough. Make sure not to overcrowd the pan. I typically bake these on two sheet pans or in batches.
- Bake the cookies for 10-12 minutes. Once you remove them from the oven, you can flip a large mug or ramekin over each cookie while they’re still on the pan and gently swirl them around 1-2 times to round out any uneven edges.
- Let them cool for at least 10-15 minutes before removing from the pan.
- Keep stored in an airtight container for up to 5 days.
I just made these this afternoon and they’re amazing! My new fall favorite! Thank you for sharing this recipe!
Yay!!! 🙂
I just have a question. Can you use coconut oil that is already liquid in a bottle. Instead of kind you call for in this recipe?
Hey Nancy, melted oil may not result in the same end product. I suggest substituting butter (regular or vegan) that’s soft and at room temperature 🙂