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Gluten-Free Pumpkin Spice Snickerdoodles stacked on an orange cupcake liner.

Pumpkin Spice Snickerdoodles

Baker's note: If you don't have cream of tartar on hand, replace both the cream of tartar and the baking soda with 1 teaspoon of baking powder.
Course gluten-free cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 30 cookies
Author GlutenFreeBaking.com Elizabeth Barbone

Ingredients

  • 2 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour see note below
  • 1 teaspoon cream of tartar see note above
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter, softened softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract

Pumpkin Spice-Sugar Mixture

  • 1/4 cup granulated sugar
  • 2 teaspoons ground pumpkin spice

Instructions

  1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
  2. Whisk together the baking flour, cream of tartar, baking soda, and salt in a small bowl.
  3. In the bowl of a stand mixer fitted with the flat paddle attachment, combine the butter and granulated sugar. Cream on medium speed until a thick paste forms. Stop the mixer and scrape down the sides and bottom of the bowl. Turn the mixer to medium-low speed. Add the eggs, one at a time, and the vanilla extract. Beat until well combined, about 30 seconds.
  4. Stop the mixer and add the dry ingredients. Turn the mixer to medium-low and blend until a dough forms.
  5. Scoop the dough, about two tablespoons, and roll into a ball. Roll the dough in the pumpkin spice-sugar mixture.
  6. Place the dough on the prepared cookie sheet, about two inches apart.
  7. Bake until the edges are golden brown, about 12 minutes. Rotate the pans halfway through baking.
  8. Remove the cookies from the oven and transfer to a wire rack to cool.
  9. Store in an airtight container for up to four days or freeze the cooled cookies for up to two months.

Recipe Notes

Gluten-Free Flour

The original version of this recipe called for 2 cups of gluten-free flour. Unfortunately readers found that the cookies spread. During re-testing, I increased the flour to 2 1/2 cups. The cookies baked up thick and puffy. 

If you prefer a thin and crisp cookie, reduce flour to 2 1/4 cups.