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Gluten-Free Pumpkin Snickerdoodles

Gluten-Free Pumpkin Snickerdoodles Recipe - A melt in your mouth delicious gluten-free, dairy-free pumpkin snickerdoodle cookie recipe.

Snickerdoodles are my favorite cookie and pumpkin cookies are my daughter’s favorite, so when I saw recipes for Pumpkin Snickerdoodles floating around the internet I knew I would have to make some.

I didn’t see a gluten-free version of Pumpkin Snickerdoodles, so I had to decided between adapting one of the recipes I saw to make them gluten-free or using my gluten-free pumpkin cookie recipe to make gluten-free snickerdoodles. I decided to go with my pumpkin cookie recipe. I knew my family loved it, so I adapted my frosted pumpkin cookie recipe to make these gluten-free pumpkin snickerdoodles. I also made them dairy-free since my oldest son cannot is lactose intolerant.

Gluten-Free Pumpkin Snickerdoodle Recipe

The cookies are melt in your mouth delicious. They retained a rounded shape, rather than flattening out which created a moist and fluffy cookie.

Gluten-Free Pumpkin Snickerdoodles
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • 1 cup sugar
  • 1 cup shortening (I use Spectrum)
  • 1 cup pureed pumpkin
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup rice flour
  • ¾ cup tapioca flour
  • ½ cup potato starch
  • 1 teaspoon xathan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ginger
For rolling:
  • 1½ teaspoons cinnamon
  • 3 tablespoons sugar
  1. In mixing bowl, thoroughly cream together sugar and shortening.
  2. Add pumpkin, eggs, and vanilla and beat well.
  3. In a separate bowl, sift together flours, starch, xanthan gum, baking powder, soda, salt and spices.
  4. Add flour mixture to cream mixture and mix well.
  5. Refrigerate dough for one hour.
  6. Preheat over to 350 degrees.
  7. Roll dough into tablespoon sized balls. Roll in cinnamon sugar and place on greased cookie sheet.
  8. Bake at 350 degrees for 12 - 15 minutes.
Allow 1 hour in the prep time for refrigerating the dough.


More Gluten-Free Pumpkin Recipes

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. what a great recipe!! I’ll pin this so I have it for reference as people are always asking me for gluten free ideas! #sitsblogging

  2. These look absolutely delicious! What a great way to combine two fantastic foods :)

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