Pumpkin Snickerdoodle Cookies (low FODMAP & gluten free)

It’s fall….so here’s to all things pumpkin! Am I right? I am one of the crazy bakers that loads up on canned pumpkin this time of year. 🙂 Ha!

Today’s recipe feature is Pumpkin Snickerdoodle cookies that are low FODMAP  & Gluten Free for my FODMAPers and others that experience food intolerance.

Here’s a bit of trivia: Did you know I was the one that sent several cans of pumpkin to Monash University in Melbourne, Australia to be tested for FODMAP content? Yup, it’s true. 🙂

So…the scoop is that canned pumpkin is low FODMAP in a 1/4 cup serving size. My snickerdoodle cookie only has 1/2 cup of canned pumpkin in the whole recipe… so you will not overdo your pumpkin limit with these cookies!

To add fall spice to these cookies–I created a delicious cinnamon, nutmeg and clove infused dipping sugar to coat these delightful cookies. It was a spur of the moment decision to add a couple extra spices to infuse the sugar–and it worked out perfectly!

Here’s the recipe…Enjoy!

Pumpkin Snickerdoodle Cookies (low FODMAP & gluten free)

Category: Low FODMAP Desserts & Other

Pumpkin Snickerdoodle Cookies (low FODMAP & gluten free)


  • Makes 16 large or 32 small cookies; serving size 1-2 cookies
  • 3/4 cup sugar
  • 1/2 cup butter, room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup canned pumpkin
  • 2 cups gluten free flour blend (I used Bob's Red Mill 1 to 1 GF baking flour)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tarter
  • For dipping sugar
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves


  1. Makes about 32 small cookies or 16 large
  2. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  3. In medium mixing bowl, cream sugar and butter.
  4. Beat in egg, vanilla and pumpkin.
  5. Slowly add in the flour blend, salt, baking soda,& cream of tarter, until creamy.
  6. Roll dough into individual 1 inch in diameter balls dipping one side of the ball into dipping sugar this will yield about 32 cookies. (you can opt to make 16 larger size cookies but up cooking to 10 minutes)
  7. Place sugar dipped balls (sugar dipped side up) on baking sheets with about 1-1/2 inch space between cookies.
  8. Bake for about 8 minutes (for small size cookies) or 10 minutes for larger size; cookies will be lightly browned on edges but still slightly soft in center.

12 replies on “Pumpkin Snickerdoodle Cookies (low FODMAP & gluten free)

  • Kate

    I’m just about to put these in the oven and realized that the pumpkin isn’t listed in the recipe… am I missing it somewhere? Oh well. My cookies are going in without it

    • katescarlata

      Yikes, Kate. You are right—this is what happens when your multi-task. Did the cookies come out okay? I bet a bit dry w/o the pumpkin…so sorry! I edited the recipe. Thanks so much for the heads up.

      • Kate

        I should’ve noticed the unused can of pumpkin on my counter before I put them in the oven. They still came out delicious! I imagine they’ll be even better with the pumpkin.

  • Esther

    Kate ..
    These sound amazing ..
    Love Pumpkin .. !
    I just had dairy free pumpkin bread from Boulangerie ! !
    So delicious .. ! !
    I don’t seem to have trouble with wheat flour …. Do you think instead of using gluten free
    flour I could use 2 cups of wheat flour ? ?
    Thank you !

    • katescarlata

      Yay….so glad you made it to Boulangerie! YAY!! Hope you had a wonderful visit!! Yes…you absolutely can sub in wheat flour if you tolerate (I definitely tolerate in moderate doses too)—-and if you ever want a plain snickerdoodle cookie with a little more crunch vs. cake consistency–just pull out the pumpkin and reduce the flour to 1 1/2 cup. And dip in simple cinnamon sugar vs adding in the cloves and nutmeg. Enjoy Esther!

  • Zoe

    Hi Kate! 2 questions- can you use earth balance “butter” for these if dairy free? And do you know how many calories per serving?
    Thanks so much!!

    • katescarlata

      You can certainly try the Earth Balance–I haven’t used it so can’t guarantee the outcome! I don’t calculate calories for my recipes on purpose–I know some people would love that I do that–but I think it moves people away from listening to their body and enjoying treats without guilt.

  • Toni

    Everyone ❤️ These cookies! One small difference is I used turbino sugar on the top for a bit of crunch. Seriously everyone asks for more of these cookies. And the best thing ever is they don’t make me feel bad!

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