Pumpkin Snickerdoodles, your new favorite cookie

Pumpkin Snickerdoodles

  • Author: Nicole Dawson (adapted from Martha Stewart)
  • Prep Time: 7 minutes
  • Cook Time: 14 minutes
  • Total Time: 21 minutes
  • Yield: 30 1x


Light and cakey, Pumpkin infused snickerdoodles covered in sparkling, spiced sugar.



  • 2 C. Gluten free Flour (Bob’s Red Mill 1-to-1)
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground nutmeg
  • 1 stick softened vegan stick butter (Earth Balance Soy free)
  • 1/2 C. organic cane sugar
  • 1/2 C. canned organic pumpkin puree (not pumpkin pie pilling)
  • 1 flax egg (1 TB. flax meal + 3 TB. warm water, mix and let sit for 2 minutes)
  • 1 tsp. pure vanilla extract
  • 1/3 C. fine sanding sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. allspice


  1. Preheat oven to 375°. Line baking sheets with parchment.
  2. Make flax egg in a small bowl. 1 TB. ground flax meal mixed with 3 TB. warm water. Stir and let sit.
  3. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt & nutmeg.
  4. In a large bowl, using an electric mixer, mix together butter, cane sugar and pumpkin until smooth. Add flax egg and vanilla extract and combine.
  5. Add flour mixture and mix on low to combine. Stir sides if needed.
  6. In a small bowl whisk together find sugar, cinnamon and allspice.
  7. Roll dough into 1 1/2″ sized balls then drop into sugar mix. Roll round to coat and transfer to lined baking sheet. Flatten each slightly to about 1/2″ thick.
  8. Bake 12-14 minutes (rotate half-way through).
  9. Let cool on sheets completely before storing.


Flour options: Can substitute All-Purpose Flour in equal amounts to recipe. If using a different Gluten-Free blend, do not forget to add Xanthan Gum if required.

  • Category: Dessert
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