Pumpkin Snickerdoodles

KristineBreads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes4 Comments

Yay pumpkin!  I love when September hits, and I’m totally inspired to come up with new and tasty recipes using pumpkin.  These cookies are delicious, soft and chewy.  Totally what you want in a snickerdoodle.  This recipe is gluten free, dairy free and is free of refined sugar.  Yet they are still a delicious cookie that will be satisfying to everyone!

Pumpkin Snickerdoodles
Prep time
Cook time
Total time
Pumpkin Snickerdoodles are an amazing pumpkin cookie. Rolling them in the cinnamon sugar mixture gives them such a nice sweetness and texture.
Recipe type: Dessert
Yield: 28 cookies
  • 1¼ cup oat flour (grind oats in your food processor or blender OR use your fave gluten free flour mix)
  • ½ cup almond flour (just grind almonds in your food processor or blender)
  • ⅓ cup stevia baking blend like Krisda or NuNaturals (or 10-11 packets stevia or ½ tsp to ¾ tsp pure powder extract stevia OR ⅓ cup of your fave alternative)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ cup pumpkin puree (I used canned pumpkin)
  • 1 egg
  • ¼ cup sucanat (coconut palm sugar or another type of raw brown sugar)
  • ¼ cup butter or non-dairy margarine
  • ¼ cup coconut oil, melted
For the Topping (to roll the balls of dough in):
  • ¼ cup cane sugar (could also use Truvia, erythritol or xylitol...you'll just need to use something granular. Typical stevia is almost powdered, so wouldn't be the best choice)
  • 1 tsp cinnamon
  • ¼ tsp ground ginger (the powdered kind, not fresh ginger)
  1. Preheat your oven to 350 degrees F.
  2. In a larger bowl mix together oat flour, almond flour, stevia, baking powder, soda,  salt & cinnamon.
  3. In a smaller bowl, whisk together the pumpkin, egg, sucanat, butter and coconut oil until smooth.  Add to dry ingredients and mix together until combined.
  4. Place dough in freezer for 10-15 minutes until easy to roll into balls. Meanwhile, combine to topping in a shallow dish.
  5. Roll dough into balls with your hands and roll in the topping.  Place on a cookie sheet (greased or lined with parchment paper).  Bake for 13-14 minutes until slightly firm to the touch, and slightly cracked on top.
  6. Allow to cool on  a rack. Can be stored at room temp or frozen.
Serving size: 1 cookie Calories: 75 Fat: 5 g Carbs: 7 g Sugar: 3 g Sodium: 80 mg Fiber: 1.4 g Protein: 1.2 g