Pillowy Pumpkin Snickerdoodles (V + GF)

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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

Pillowy Pumpkin Snickerdoodles (V + GF)

Pillowy soft pumpkin snickerdoodles! Tender and pumpkin-y cookies rolled in pumpkin spice + sugar = fall-filled perfection. Vegan, gluten-free, and just 30 minutes required!
Author Minimalist Baker
Print
Pumpkin snickerdoodle cookies next to a bowl of sugar mixed with pumpkin pie spice
5 from 14 votes
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

Ingredients

TOPPING

Instructions

  • 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.

Video

Notes

*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.

Nutrition (1 of 20 servings)

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

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My Rating:




  1. Blythe says

    Yum! These were so good. Texture and flavor are great. Reminded me of molasses cookies a bit. I made these with Bob’s red mill GF and it was great. I used raw sugar for the outside which give a nice crunch but next time I would only dip the top side instead of rolling the whole ball in it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Blythe. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  2. Liz Martino says

    These turned out amazing. I used real butter and AP flour and they were perfection. They were moist, light and pillowy. I will definitely be making them again, and soon!

  3. Viktoriya says

    These are so fluffy! I made half a batch yesterday and saved the other half of uncooked dough in plastic wrap in the fridge. Buuut the first batch was gone quick, so i made the other half today =)
    I followed the recipe almost exactly (only had regular white flour) and will definitely have to make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Viktoriya!

  4. Sierra says

    This was amazing, I have recently switched to gluten free and this is by far the best baked good I have made with gluten free ingredients.

  5. Michelle says

    My first time making snickerdoodles! Totally a good flavor! I have some toppings that I meant to use up but I just made some more because I like rolling the dough balls in plenty of it. It’s just an OCD thingy! 😆 I used the bag of Pamela’s gluten free flour that I have here and guestimated everything. I only have Earth Balance buttery spread that’s in the tub so I had to guestimate the 1/2 cup the recipe calls for. Refrigeration helps the dough for me. Also flattening with my palm. Baked to perfection in my toaster oven at 330F for 18 minutes! Thanks again, Dana! ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Michelle!

  6. Sara says

    I was creaving for snickerdoodles, But didn’t have pumpkin puree so I used apple butter insted… they turned out great!😍😍
    Love your work, thx!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! That sounds delicious. Thanks so much for the lovely review and for sharing your modifications, Sara!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becca, you could try it with all GF flour, but the cookies might be more dense. We’d suggest using a lesser amount since it’s more drying than almond flour. Another option might be to replace the almond flour with 1/4-1/2 as much coconut flour. We haven’t tried with either of these modifications though, so can’t guarantee the result. Let us know if you try it out!

  7. Grace says

    Perfection! Made these with coconut oil instead of butter, AP flour, and added some cardamom and they got rave reviews! Pillowy is the perfect description for them.

  8. Zoë says

    These were incredible! A new crowd fave! Baked them Sunday morning and they’re already gone! Subbed regular white flour for the gluten free and brown sugar for the coconut sugar (just used what was on hand) and they turned out pillowy perfect. Autumnal heaven!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed these cookies, Zoë. Thanks for the great review and for sharing your modifications!

  9. Val says

    I just made these. Delicious, absolutely delicious. I didn’t have all the ingredients: I used regular butter, and gluten free flour blend (store bought). Other than that I followed the recipe and it turned out amazing. They didn’t taste like a gluten free dessert. Thank you so much for another amazing recipe!

  10. Jan says

    These are so good! Not too sweet (so I added a smidge of simple powdered sugar icing for the hubs on 1/2 the batch) he loves them. I also messed up and put 1 3/4 cup gf flour and 3/4 cup almond flour in. Came out perfect! Used Miyokos butter as that’s what I had on hand and they turned out great but next time I’ll try the Earth Balance. I will be making these again! So very yummy, thanks for the wonderful recipe MB!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, that might work, yes. We haven’t tried it but other readers have had success. You could probably use 1 – 1 1/2 cups of all purpose flour in place of both the almond flour and the gluten free blend. Let us know how it goes!

  11. Maris says

    Delicious recipe! Made a batch for my run club and everyone loved them! Perfect way to start the Fall season.

    Modifications:
    – Regular GF AP flour instead of the blend
    – Miyoko’s vegan butter

  12. Cara says

    Ok humor me….I have a very ripened acorn squash that I would love to use instead of pumpkin (feeling a lil lazy b/c I have most of the ingredients with exception of the flour mix at home); what are your thoughts or guidance, thanks! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cara, we think acorn squash might be too fibrous, but perhaps if you steam it then blend in a food processor, it could work in place of the pumpkin. Let us know if you try it out!

  13. Chelsea says

    They really did come out pillowy! I subbed coconut oil for the vegan butter because I didn’t have it, but they turned out great. Love the flavor and texture!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Monica, you could substitute cane or brown sugar for the coconut sugar, they will just come out a little different.

  14. Cheyenne LaPrade says

    My child has many food allergies. We love your recipes and can easily adapt them to our dietary needs as necessary. Unfortunately, Minumalist Baker branded products aren’t safe for my child. I hope in the future you’ll include more simple substitutes (a one ingredient flour, etc.) when posting recipes that call for specific products like your gluten free blend. The DIY blend calls for ingredients that I don’t think most would have on hand, and I think makes this recipe unnecessarily complicated.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheyenne, Thank you for the feedback! The tricky thing with gluten-free baking is that usually a single flour isn’t going to provide the right texture. If your child can have another store-bought gluten-free flour blend, that might work!

  15. Nicole says

    These look delicious. For those of us who aren’t GF, can we sub the same amount of regular AP flour for the GF flour blend (while still using the almond flour and corn or arrowroot starch)? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, we haven’t tried these with all purpose flour and can’t guarantee results, but a 1:1 swap for the gluten-free flour should work! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katarina, you could try it with all GF flour, but the cookies might be more dense. We’d suggest using a lesser amount since it’s more drying than almond flour. Another option might be to replace the almond flour with 1/4-1/2 as much coconut flour. We haven’t tried with either of these modifications though, so can’t guarantee the result. Let us know if you try it out!