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Grain-Free Pumpkin Snickerdoodles

Grain-Free Pumpkin Snickerdoodles are a autumn twist on a classic cookie! You won't believe these are Paleo, Gluten-Free, Grain-Free, and Vegan.

Course Dessert
Cuisine American
Diet GlutenFreeDiet
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 15 cookies
Author Amy Rains


  • 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


  1. Preheat the oven to 350.

  2. In a large bowl, mix together almond flour, baking powder, salt, and pumpkin spice powder.
  3. In a separate small bowl, whisk together coconut oil, pumpkin puree, syrup, vanilla extract.
  4. 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).
  5. In a small bowl, mix cinnamon and coconut sugar.

  6. 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.
  7. 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.

  8. Cool completely on the cookie sheet.

Recipe Notes

*For a Paleo version use baking soda in place of baking powder, and only use 1/2 tsp.