Delicious gluten free pumpkin snickerdoodle cookies with hints of rich brown butter and cozy pumpkin pie spice in every bite. They’re slightly crisp on the outside, light and fluffy on the inside, and packed with so much pumpkin flavor. These cookies are sure to be your new fall favorite!

These easy pumpkin snickerdoodle cookies are unlike any other. Made with brown butter which adds rich, delicious caramel notes to every bite and pairs perfectly with warm pumpkin pie spice. An incredible fall twist on classic snickerdoodle cookies.

What you’ll need to make these Gluten Free Brown Butter Pumpkin Snickerdoodle Cookies

(links below are the gluten free & celiac safe products I used in this recipe)

These pumpkin snickerdoodle cookies are the real deal. Each cookie dough ball is rolled in cinnamon sugar for that classic snickerdoodle finish before being baked to perfection. That crispy cinnamon sugar coating takes these cookies to the next level.

The texture of these cookies is simply incredible. Slightly crisp exterior with a soft and gooey center full of pumpkin cinnamon sugar flavor baked right in. They really are the most incredible cookies ever. You’re in for a real treat!

what exactly is brown butter?

Brown butter is the result of cooking down butter until it turns a deep caramelly brown color and gives off a rich, nutty flavor and aroma. As the butter cooks, the milk solids are toasted and begin to carmelize, leaving a rich, sweet flavor that’s irresistibly delicious.

how to brown butter

Add butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly.
After a few minutes, the butter will start to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from the heat.
Transfer the butter to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes. It’s important that the butter cools before using it in the recipe.

tips + tricks to make the best ever pumpkin snickerdoodle cookies

Brown half of the butter and leave the other half at room temperature. This gives the cookies an incredible brown butter flavor but also an amazing texture.
Make sure to refrigerate the dough for at least 1 hour before rolling out the cookies and baking them. Chilling the dough allows the butter to firm up and gives these cookies the best texture. DON’T SKIP THE CHILL TIME!

want perfectly round cookies?

As soon as you remove the baking sheet from the oven, place a round cookie cutter, slightly larger than the cookies, around one cookie. Using a swirl motion, shape the edges of the cookie from uneven to perfectly round. See my ‘HOW TO’ video here!

More delicious gluten free pumpkin recipes you’re sure to love!

If you make these Gluten Free Brown Butter Pumpkin Snickerdoodle Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Gluten Free Brown Butter Pumpkin Snickerdoodle Cookies

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Author: Emily Chave
Diet: Gluten Free

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Description

Ingredients

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(links below are the gluten free & celiac safe products I used in this recipe)

1 cup (2 sticks) unsalted butter, softened
¾ cup dark brown sugar
¾ cup granulated sugar
½ cup pumpkin puree
1 egg yolk, room temperature
2 teaspoons vanilla bean paste (or sub pure vanilla extract)
2 ¾ cups gluten free 1:1 flour
½ teaspoon fine sea salt
1 ¾ teaspoons pumpkin pie spice
½ teaspoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda

cinnamon sugar

2 tablespoons dark brown sugar
2 tablespoons granulated sugar
2 teaspoons cinnamon

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Instructions

step 1

Add 1 stick of butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly. After a few minutes, the butter will begin to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from heat and transfer to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes.

step 2

In a medium size bowl, whisk together the gluten free flour, salt, pumpkin pie spice, cinnamon, cream of tartar, and baking soda. Set aside.

step 3

Once the brown butter has cooled, add the remaining stick of butter, dark brown sugar, and granulated sugar to the stand mixer bowl. Using the paddle attachment, mix on medium speed until smooth and creamy, about 1 minute. Next, add the pumpkin puree, egg yolk, and vanilla bean paste and mix on medium speed until well combined. With the mixer on low speed, slowly add the dry ingredients and mix until just combined.

step 4

Cover bowl with plastic wrap and chill in the fridge for at least 1 hour. Meanwhile, make the cinnamon sugar by mixing together the brown sugar, granulated sugar, and cinnamon in a small bowl. Set aside.

step 5

Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.

step 6

Using a #24 cookie scoop, scoop the dough and roll into balls, then roll in the cinnamon sugar mixture. Place on the prepared baking sheet about 2 ½ inches apart (8 cookies per baking sheet).

step 7

Bake cookies for 14 to 16 minutes or until the edges begin to turn golden brown. The centers will look a little underdone but will continue to cook on the baking sheet once removed from the oven (my cookies were perfect at 15 minutes). Let cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *

Comments

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Jamie says

November 02, 2021 at 9:11 pm

Not too much pumpkin flavor. Just the perfect balance so as not to overpower the snickerdoodle flavor. Also, these cookies have the best texture. It has a slight crisp on first bite then almost melts in your mouth. They stayed so tender on the counter sealed in a zip lock bag. Most of the time my cookies start to harden and crumble. These were perfect days later. Honestly one of my favorite cookies I’ve ever made!