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Pumpkin Snickerdoodles

  • Author: Kayla Berman
  • Prep Time: 20 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 32 minutes
  • Yield: 16 Cookies 1x
  • Category: Cookies
  • Method: Baking


Pumpkin Snickerdoodles are about to be your favorite fall cookie! These homemade gluten free cookies are full of warm spice, have a cinnamon sugar dusting, and are made with real pumpkin & oat flour. They’re soft, chewy, buttery, and absolutely delicious! I promise you they’ll be gone before you even know it.




  • 1/2 cup salted butter, melted
  • 1/3 cup pumpkin
  • 1 cup white sugar
  • 2 1/2 cup oat flour
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Cinnamon Sugar

  • 1/3 cup white sugar
  • 2 tsp cinnamon


  1. Set the oven to 350 degrees.
  2. Start by melting the butter and pumpkin together until smooth.  I recommend doing this on the stove over low heat.
  3. Next add the the sugar to the butter & pumpkin and combine evenly.  Also add the egg and vanilla extract.  Mix until smooth.
  4. Then add in the dry ingredients – oat flour, cinnamon, baking powder, and salt.  Combine until a dough forms.
  5. Place the cookie dough in the refrigerator to chill for at least 1 hour.
  6. Make the cinnamon sugar mixture by simply combining the cinnamon and sugar evenly.
  7. Remove the dough from the fridge and roll about tablespoon sized scoops of the dough into balls.  Thoroughly coat the balls in the cinnamon sugar mixture.  Place on a greased or parchment paper lined baking tray.  Ensure there is enough room for the cookies to spread out a bit.
  8. Bake for 12 minutes.
  9. Remove from the oven and bang the pan on the counter a few times.
  10. Enjoy!

Keywords: Pumpkin Snickerdoodles, Pumpkin Snickerdoodle Cookies, Gluten Free Pumpkin Cookies, Gluten Free Pumpkin Snickerdoodles