Gluten Free Pumpkin Snickerdoodle Cookies with a Chewy Center
After so many of readers loved my oat flour cookie recipe, I knew it was time to turn it into a fall version. I adapted that favorite base into these pumpkin snickerdoodle cookies, and the result is everything I want in a cozy dessert - incredibly soft, chewy, and full of warm cinnamon sugar flavor! The pumpkin keeps the cookies super moist, while the oat flour gives them that tender, bakery-style texture. Best of all, these pumpkin snickerdoodles are naturally gluten free and don’t require cream of tartar.
A Little Note From My Kitchen
This recipe really came from listening to you. After seeing how many of you were baking my oat flour cookies on repeat, I couldn’t stop thinking about how good that same base would be with pumpkin and cinnamon sugar mixed in. A few test batches later (and a lot of cookies shared with friends), these pumpkin snickerdoodles were officially born.
I love that this recipe keeps things simple but still delivers that soft, chewy, cozy cookie vibe we all crave in the fall. They’re naturally gluten free, easy to make, and honestly hard to stop eating once they’re out of the oven....consider yourself warned 🍪🎃.
Pumpkin Snickerdoodle Ingredients
This dough starts with softened butter and a mix of brown sugar and granulated sugar (or coconut sugar if you prefer) for a rich, chewy base. Pumpkin purée, a room-temperature egg, and vanilla keep the cookies soft without making them cakey. Oat flour, baking soda, and sea salt round everything out, and each cookie is rolled in a simple cinnamon sugar mixture before baking for that classic snickerdoodle finish.
How to Make Pumpkin Snickerdoodles with Oat Flour
Check out these recipes for more pumpkin recipes
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Pumpkin Snickerdoodle Cookies
Ingredients
- ½ cup butter - softened and at room temperature
- ¼ cup brown sugar - substitute with coconut sugar if desired
- ⅓ cup sugar
- 2 tablespoon pumpkin puree
- 1 egg room temperature
- 2 teaspoon vanilla extract
- 1 ⅔ cup oat flour - I used Bob’s Red Mill
- ½ teaspoon pumpkin spice
- ½ teaspoon baking soda
- ½ teaspoon sea salt
For the cinnamon sugar
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 F. In a large bowl add the softened butter, brown sugar, and sugar. Mix well with a hand mixer or stand mixer until the sugar is well blended into the butter.½ cup butter, ¼ cup brown sugar, ⅓ cup sugar
- Add the pumpkin puree, egg, and vanilla extract to the bowl and mix well to incorporate.2 tablespoon pumpkin puree, 1 egg room temperature, 2 teaspoon vanilla extract
- Add the oat flour, baking soda, and sea salt to the bowl and gently mix into the dough. You can use a mixer on low speed for this or a rubber spatula. Be sure not to overmix this step and only mix until no flour clumps remain.1 ⅔ cup oat flour, ½ teaspoon pumpkin spice, ½ teaspoon baking soda, ½ teaspoon sea salt
- In a shallow bowl, mix together the sugar and cinnamon.¼ cup sugar, 1 tablespoon cinnamon
- Use a large cookie scoop to scoop the dough and gently roll into a ball shape with your palms. Roll the dough in the cinnamon sugar until coated. Then place on a parchment paper lined baking sheet. Leave at least 2 inches between each cookie so they have room to spread in the oven. Repeat with remaining dough.
- Bake for 11 - 13 minutes until the edges are golden brown and the centers of the cookies are slightly set.
- While the cookies are still warm, use a large circular cookie cutter to form the cookies into a perfect circle or use a fork to gently press the edges of the cookie towards the center. This is optional but helps to create a perfectly circular shape.
- Once cool, enjoy or store in an airtight container or cookie jar. They will keep for up to a week out on the counter.
Comments
No Comments