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Grain-free Pumpkin Snickerdoodles are a Paleo, Vegan, and Gluten-Free cookie that is perfect for the fall! These make a great snack or dessert, and are a crowd pleaser!
A fall twist on a classic cookie!
Can I just tell you how excited I am to start bringing on the pumpkin recipes. It’s one of my favorite ingredients to cook with and I love this time of year when I can add it to just about anything! These delicious cookies are the perfect way to kick-off the pumpkin season. A classic cookie recipe that gets a pumpkin makeover and has only wholesome ingredients with no refined sugar. Yep, that’s right. Go ahead and eat them for breakfast if you want. These delicious, buttery, spiced cookies were also an afternoon snack for my kids who gave them rave reviews.
“Best day ever!” said the little guy.
“I want to bring them to school and let my friends try these!” said Miss Carbivore.
They can be tough critics too. You only hear about the recipes they love, but trust me, there are recipes I create and hope to share with you, but sometimes they get the thumbs down from my kiddos. They were the ones who were initially gave me the idea for these cookies.
Another great thing about these cookies is they are SUPER easy. No fancy mixers, just a large spoon and a bowl. Let’s get started!
How to make Grain-Free Pumpkin Snickerdoodles:
Here is what you need:
- almond flour
- baking powder or baking soda
- sea salt
- pumpkin pie spice
- coconut oil
- pumpkin puree
- maple syrup
- vanilla extract
- cinnamon
- coconut sugar
We start with 2 separate bowls. Mix together the dry ingredients: almond flour, baking powder, sea salt, and pumpkin pie spice. In another bowl, mix together the wet ingredients: melted coconut oil, pumpkin puree, maple syrup, and vanilla extract.
Add the dry ingredients with wet ingredients and mix the batter well, stick them in the fridge for about 10 minutes. Remove from the fridge and form them into small balls. In a small bowl, mix together the cinnamon and sugar. Dip each cookie ball into the cinnamon mixture. You will want the balls to be about the size of a ping-pong ball:
Press down on the cookies to flatten, then transfer to the oven to bake.
Bake for about 12 minutes, and let them cool completely on the pan. Remove and enjoy!!!
Grain-Free Pumpkin Snickerdoodles
Ingredients
- 2 cups almond flour
- 1 tsp baking powder*
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 3 tbsp coconut oil, melted
- 3 tbsp pumpkin puree
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup cinnamon
- 1/4 cup coconut/palm sugar
Instructions
- Preheat the oven to 350.
- In a large bowl, mix together almond flour, baking powder, salt, and pumpkin spice powder.
- In a separate small bowl, whisk together coconut oil, pumpkin puree, syrup, vanilla extract.
- Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
- In a small bowl, mix cinnamon and coconut sugar.
- Form dough balls that are about 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about 1/2 inch thick.
- Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
- Cool completely on the cookie sheet.
These are the best snickerdoodles I have ever tasted!! OMGOSH!!!! Thank you for sharing!! I just made them yesterday and am going to have to make them again. They will be a regular!!!! I had a lot of cinnamon mixture left over, but saving it for the next batch!!
Thanks Abby, glad you loved them!
Sadly these didn’t turn out very well for me. I used a gluten-free flour blend and wonder if that might’ve been the problem. I had to add way more pumpkin puree, maple syrup and a bunch of water to make it the consistency needed to form balls. They turned out dry and not very sweet and unfortunately I doubled the recipe and now have a whole bunch of cookies that won’t get eaten 🙁
Bummer Anisa! Sorry they didn’t turn out for you. I have never used a Gluten-free flour blend, so I’m not sure. I do know that almond flour has a nutty, buttery taste that works well in these cookies to keep them nice and moist!
Are these cookies study enough to ship or would they arrive in crumbs? Wanted to send to my son at college.
What a great mom you are!! I would say, probably not a good idea to ship. They are very soft and delicate. Maybe if he’s home for the holidays have him take an extra batch home?
That’s what I needed to know. I may just have to hand carry a batch on the plane!
Thank you for your quick reply!
I am very excited to try this recipe! My only thing is I do not have almond flour. What substitution would you recommend?
To keep them grain free you could use coconut flour (1cup) and tapioca flour (1 cup). I am not sure how regular flour would work, but you could try.
Delicious! 🙂
Thanks Raia!
Hi,
Can I use honey instead of syrup?
Sure can!
Thanks!!!
Is it really 1/4 cup Cinnamon? I’m making these now. 🙂
Yes! Just to roll the cookies in, you may have extra when finished. Hope you enjoyed them!
Hey Amy,
Wondering if I could substitute coconut flour for almond flour and if I would need to adjust anything?
Thank you! Excited about this!
Erin
Hi Erin, yes you can absolutely substitute coconut flour. Coconut flour tends to be a lot more dry, so I would mix it with 1 cup tapioca flour to help balance it out. 1 cup coconut flour, 1 cup tapioca flour. Hope that helps!
question what is pumpkin pie spice. what is in it. i live in the netherlands and we don’t have that kind of spice.
Hi Lia, pumpkin pie spice is a blend of cinnamon, ginger, cloves, and nutmeg. It is 1/2 cinnamon, and equal parts of the other 3. I lived in Germany for 4 years and could find those dried spices in most stores. You could make a larger batch and add it to your baking for the fall and winter!
Question.. what is pumpkin spice powder? Is this pumpkin pie spice?
Yes! Sorry, I don’t know why I wrote that. I just changed it. Thanks for noticing!
These look so delicious, Amy! 🙂 I love pumpkin season and I can’t wait to try your recipe!
Thanks Sina! I hope you enjoy, they were gone in less than 2 days at my house! I guess it’s time to make more 🙂