November 28, 2022

kathleengkane

Be Inspired By Food

Pillowy Pumpkin Snickerdoodles (V + GF)

Bowl of pumpkin spice sugar next to pumpkin snickerdoodle cookies

Pumpkin cookies? We like. Snickerdoodles? Double like. Pumpkin snickerdoodles?! Loooooooove entirely! Name that movie, friends (The Grinch!), then make these tender, spicy, perfectly pumpkin-y cookies! 

They’re unbelievably soft and pillowy and undetectably gluten-free and vegan. It’s a win-win-win situation. Just 30 minutes stand between you and fall-filled cookie perfection. Let us show you how it’s done! 

Pumpkin pie spice, baking powder, coconut sugar, pumpkin purée, cornstarch, cane sugar, almond flour, vegan butter, and gluten-free flour blend

How to Make Pumpkin Snickerdoodles

The base of these pillowy pumpkin cookies starts the way many great cookies do: creaming the (vegan) butter and (coconut) sugar to add air pockets, which makes them light and fluffy. Then we add in pumpkin purée, which keeps the cookies moist and tender, plus pumpkin pie spice for BIG fall flavor. Yum!

Hand mixer over a bowl of whipped vegan butter, coconut sugar, vanilla, and pumpkin purée

Next come the dry ingredients. First up is our BRAND NEW Gluten-Free Flour Blend. It’s the gluten-free flour of our dreams and is ideal for the home baker who loves a simple and effective replacement for all-purpose flour. It creates tender, fluffy, and undetectably gluten-free baked goods, and we can’t wait for you to try it!

In addition to our dreamy flour, these pumpkin cookies need just a touch of almond flour and cornstarch for added flavor and fluffiness.

Gluten-free flours, cinnamon, baking powder, and salt at the top of a bowl of wet ingredients

After a quick mix, the cookie dough is ready for rolling in classic sugary snickerdoodle fashion! But it’s even better, because we swapped cinnamon for pumpkin pie spice.

Rolling a ball of pumpkin snickerdoodle cookie dough in hands

After baking, these cookies are soft, crackly, pillowy perfection. Time to whip up your favorite fall drink or pour a glass of (dairy-free) milk and dig in!

Baking sheet of vegan gluten-free pumpkin snickerdoodles next to a bowl of pumpkin spice sugar

We hope you LOVE these pumpkin snickerdoodles! They’re:

Fluffy
Pumpkin-y
Subtly spiced
Perfectly sweet
Quick & easy
& PERFECT for fall!

They’re the ultimate treat to bring to fall gatherings or freeze before baking to enjoy fresh-baked fall flavor any time of year!

Love Pumpkin Recipes? Try These Next:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Holding up a partially eaten pumpkin snickerdoodle cookie to show the inner texture

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 20 (cookies)

Course Dessert

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 Days

  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.

  • In a medium bowl, beat the softened butter, coconut sugar, and vanilla until pale and slightly fluffy. Add the pumpkin purée and beat again until well combined and fluffy.

  • Add the remaining ingredients — gluten-free flour, almond flour, cornstarch (or arrowroot), baking powder, pumpkin pie spice, and salt — and beat on low until well combined.

  • In a small bowl, make the topping by combining the cane sugar and pumpkin pie spice. Mix to evenly combine. Set nearby.

  • Use a cookie scoop (like this one) or a tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. The dough will be very soft, so be gentle. Roll in the pumpkin spice/sugar topping and arrange on the parchment-lined baking sheet. Press down gently with the palm of your hand or a glass to flatten slightly.
  • Bake cookies for 18-20 minutes, or until slightly spread and fluffy. Transfer cookies to a wire rack and, for best texture, let cool for 10 minutes before enjoying!

  • Once cooled, store leftover cookies covered at room temperature for 2-3 days, or in the freezer for 1 month.

*If using homemade or leftover pumpkin purée that has been stored in the refrigerator, give it time to warm up to room temperature before using.
*We tested this with our DIY GF Flour Blend and it works but requires ~1/3 cup extra for the right texture.
*Loosely adapted from our 1-Bowl Snickerdoodle Cookies (Vegan + GF).
*Nutrition information is a rough estimate.

Serving: 1 cookie Calories: 137 Carbohydrates: 15.2 g Protein: 1.7 g Fat: 8.2 g Saturated Fat: 1.7 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 4.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 127 mg Potassium: 60 mg Fiber: 1.1 g Sugar: 10.4 g Vitamin A: 886 IU Vitamin C: 0 mg Calcium: 48 mg Iron: 0.4 mg