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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 adorable and full of my favorite things! Can’t wait to try them and share with my GF friends đŸ™‚
Hi wondering if the cinnamon should read 1/4 tsp?
No, it’s 1/4 cup. It’s to roll the cookies in, most of the time I have some sugar/cinnamon mixture leftover. You could cut the cinnamon back a bit for more of a 50/50 with the sugar to make it sweeter if that is your preference.
Excellent! Not too much sugar and good enough to curb cravings! Thank you for this recipe
Just made thse with honey since I was out of maple. These are so yummy. Kids loved them.
Yay!! So glad they were a hit!
Can I sub another GF flour? Im allergic to almonds.
Maybe cassava? I haven’t tried with any other flours, but they are all a little different.
I had to double up on the wedding gradients in order to make the dough sticky using a cup of coconut flour and a cup of tapioca flour. It was way too dry to even try to make ball out of
Got to love spell check lol That was supposed to say on the wet ingredients silly phone
Hi Jennifer, thanks for your feedback. And yes, coconut and tapioca flour will make these very dry. The almond flour is a must!
These are amazing!!!! I used coconut sugar instead of maple syrup (just because I didn’t have any) and added a little more pumpkin puree to make it wet enough. Still turned out perfect and a great soft inside. Love that this recipe is simple with no crazy ingredients and is gluten free and vegan and can be eaten by any picky eater. I will definitely be making these for every party I go to this season. Thanks for sharing!
5 Stars!
Snickerdoodles are one of my favorite cookies! Thanks for sharing this Paleo friendly version. I love the addition of the pumpkin and the pumpkin pie spice. I think that these cookies have just the right amount of sweetness to scratch that itch.
You’re welcome! Enjoy đŸ™‚
These are wonderful!!! To those who gave this a negative review … Shame on you ???? How can you give a recipe a negative comment if you alter it. Changing the flour to something different doesn’t make you an accurate judge. I followed the recipe twice. Once exactly and once changing the proportion of the coconut sugar/ cinnamon ratio to 50/50. Both were great the 50/50 just made the cookies sweeter which of course my children preferred. However I liked it both ways. I was grateful to see a cookie recipe that did not include coconut flour . In my opinion it makes everything taste like a macaroon. Thank you for sharing this recipe, the cookies are awesome!! We will keep this one amongst our favorites..
This comment made my day!! Thank you!!
Do I put them on parchment paper or spray with coconut oil?
Either one works!!