Pumpkin Snickerdoodle Gluten Free Donuts

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Are you looking for the best gluten free donuts recipe? These Pumpkin Snickerdoodle Gluten Free Donuts are deliciously baked, for a healthier choice!

Pumpkin snickerdoodle gluten free donuts on parchment paper squares

Since I’ve been craving donuts and I know that we all love fall flavors like pumpkin and cinnamon, we decided to make some Pumpkin Snickerdoodle Gluten Free Donuts.

Baked in the oven rather than fried, of course! They came out tasting so great that I just had to share the recipe.

Pumpkin Snickerdoodle gluten free donut on a parchment paper square on a brown table

Gluten Free Pumpkin Snickerdoodle Donuts

These gluten free Pumpkin Snickerdoodle Gluten Free Donuts are deliciously baked, for a healthier fall breakfast option.
4.56 from 18 votes
Print Recipe
Prep Time: 10 minutes
Cook Time: 17 minutes
Recipe Servings: 12



  • 2 cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup whole milk - or almond milk
  • ¼ cup butter - softened
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon powder
  • ½ teaspoon sea salt
  • 2 eggs


  • 1 stick butter - melted
  • ½ cup granulated sugar
  • 1 ½ tablespoons cinnamon powder


  • Mixing bowl
  • Donut pan
  • Gallon sized ziploc bag


  • Preheat your oven to 325 degrees F and gather your ingredients
    Gluten free pumpkin snickerdoodle donut ingredients in a white mixing bowl next to a donut pan
  • Add all donut ingredients (excluding topping ingredients) in a medium sized mixing bowl. Mix until well combined, then transfer the batter into a gallon size ziplock bag. Snip off one corner of the bag, and pipe the donut batter into the donut pan – filling each cavity approximately 2/3 full.
    Gluten free pumpkin donut in a pan
  • Bake your donuts for 14-17 minutes or until they are springy to the touch.
    gluten free pumpkin donuts on a cooling rack
  • While donuts are baking, prepare the topping. Melt the butter in a bowl that's large enough for dipping the donuts. In a separate bowl or plate, combine the cinnamon and sugar.
  • Once the donuts are still hot, dip into the butter and then coat with the cinnamon and sugar mixture.
    Gluten free snickerdoodle pumpkin donut on a cooling rack
  • Donuts are best served fresh, but are still quite enjoyable for 1-2 days if kept in an airtight container.
    Pumpkin Snickerdoodle donut on a parchment paper square


Donuts can be frozen for up to 2 months. Simply place freshly baked donuts in freezer containers (skip the topping step!). When ready to eat, remove desired number of donuts and defrost in the toaster oven until warm. You can then add the topping if you wish.

Nutrition Information Per Serving

Calories: 277kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 237mg | Potassium: 122mg | Fiber: 3g | Sugar: 20g | Vitamin A: 3579IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

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6 thoughts on “Pumpkin Snickerdoodle Gluten Free Donuts”

  1. These are so yummy!! I made the following subs to fit my dietary preferences:
    – cassava flour
    – swerve sugars
    – coconut oil for butter in batter
    – omitted butter from topping
    This is definitely a keeper to make again! Thank you!

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