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Soft and chewy Pumpkin Snickerdoodles stacked with crisp cinnamon sugar edges.

Pumpkin Snickerdoodles (Soft & Chewy Cookies)

Soft, chewy gluten-free pumpkin snickerdoodles with crisp edges and a cinnamon-sugar coating.
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Course Dessert
Cuisine American

Ingredients
  

Cookie Dough

  • 1/2 cup pumpkin purée blotted with paper towel
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/3 cup avocado oil or melted dairy-free butter
  • 1 tsp vanilla extract
  • 1 3/4 cups gluten-free flour blend with xanthan
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Cinnamon Sugar for Rolling

  • 2 tbsp coconut sugar
  • 1 tsp cinnamon

Instructions
 

  • Whisk pumpkin, coconut sugar, maple syrup, oil, and vanilla.
  • Stir in flour, baking soda, cream of tartar, cinnamon, and salt until a dough forms.
  • Chill dough for 30 minutes.
  • Preheat oven to 350°F and line a baking sheet.
  • Roll dough into 1.5-inch balls and toss in cinnamon sugar.
  • Place on sheet, gently flatten, and bake 10–12 minutes.
  • Cool on pan 5 minutes before transferring.

Notes

These stay soft for days in an airtight container. Freeze dough balls and bake from frozen — add 1–2 minutes.
Keyword cookies, dairy-free, fall desserts, gluten-free, pumpkin, snickerdoodles