We are loving this gluten-free pumpkin spice snickerdoodles recipe!These pumpkin cookies are super soft and chewy, perfect to welcome fall in a gluten friendly way!
These gluten free pumpkin cookies are amazing!
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 snickerdoodles 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.
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.
Pumpkin Spice Snickerdoodles - Gluten Free
A delicious, moist pumpkin spice snickerdoodle is gluten friendly, perfect for your family this fall!
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!
Notes
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.
I really hope you enjoy this gluten-free pumpkin spice snickerdoodles recipe, the perfect fall sweet treat. My kids are going to flip when they get home, they LOVE snickerdoodles and will probably try to eat them all! Please tell me if you tried this easy, soft pumpkin cookies recipe, and what you think about it. Enjoy cooler fall weather and pumpkins galore!
If you loved this pumpkin spice snickerdoodles recipe, try our pumpkin caramel cheesecake bites – they can be made gluten-free with an alternative 1-1 flour like Bob’s Red Mill, and they are soooooo good!
Have you tried these pumpkin spice cookies? Let us know what you think!
Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.
Too little flour and too much sugar are often the source of flat cookies, so measure carefully and accurately by using dry measuring spoons and cups for dry ingredients (so that you can spoon the ingredients into them and sweep away the excess) and use cups with pouring spouts for liquids.
In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies. The cream of tartar is what causes the cookies to puff and rise—without it, your cookies might spread too much and/or be completely flat.
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.
If you don't want puffy cookies, flatten them with the back of a glass dipped in flour before chilling. If you're making your cookies with margarine, you might want to substitute vegetable shortening or butter.
Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.
13- Make sure your baking soda and/or baking powder are fresh. These are the leavening agents in your cookie recipe and if they are no longer active, your cookies won't puff up and may spread more. Try a fresh container if they've been open longer than 3 months. 14- Use a tried and true gluten free cookie mix.
How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.
You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).
A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.
If your ratios of flour, butter and sugar off, the cookie might spread too quickly. This can occur if you aren't precise with your measurements. If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you'll end up with too much.
Cookies need space to spread and overcrowding the baking sheet can cause them to flatten. Baking too many batches at a time could also cause flat cookies. When baking cookies, you'll get the best results from cooking one tray at a time.
They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.
According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.
Over-baking is perhaps the most obvious - too long in the oven and your cookies will dry out, so make sure you time it right. Overworking your dough is another common problem, causing excess gluten strands to form, and making your cookie hard and tough. Fat content can be a cause.
Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.
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