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Gluten Free Brown Butter Pumpkin Spice Snickerdoodle's

A pumpkin spice twist to the classic snickerdoodle! I have adapted my Perfect Snickerdoodle recipe to bring you a new fall favorite. For my Gluten Free Brown Butter Pumpkin Spice Snickerdoodle's, I have added a small amount of pumpkin puree to the batter which adds a subtle orange color and makes the cookies extra soft. Instead of just cinnamon on the outside of the cookie, I have swapped it for pumpkin pie spice. The addition of brown butter adds a beautiful nuttiness that ties together the pumpkin spice flavor beautifully! I could eat these by the dozen!

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1+ hour

Makes: 24 cookies


3 cups Gluten Free All-Purpose Flour

2 tsp Cream of Tartar

1 ½ tsp Baking Soda

1 tsp Salt

1 tsp Xanthan Gum

1 ½ sticks of Butter, browned

1 Egg

1 tbsp Vanilla

1 ½ cups Brown Sugar

⅓ cup Pumpkin puree

3 tbsp Granulated Sugar

1 tbsp Pumpkin Pie Spice

  1. Place a saucepan on the stove over medium heat and brown your butter. Make sure you watch it closely and stir it often so that the butter does not burn. Set aside to cool.

  2. In a medium sized mixing bowl, combine gluten free flour, baking soda, xanthan gum, salt, and cream of tartar.

  3. In the bowl of a stand mixer, add the egg, cooled brown butter, vanilla, brown sugar, and pumpkin puree. Beat for 1-2 minutes or until light in color and fluffy.

  4. Gradually add dry ingredients to wet ingredients and mix until combined.

  5. Chill your cookie dough for up to 1 hour as this helps with the stickiness when tossing the dough balls in pumpkin pie spice-sugar mixture. While the dough is chilling, preheat your oven to 350F.

  6. Once the cookie dough is chilled, use a cookie scoop to make evenly sized balls. Roll the balls until they are smooth and toss in the pumpkin pie spice-sugar mixture.

  7. Let the cookies rest on the baking sheet for 10 minutes and then move to a cooling rack.


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