Pumpkin Snickerdoodles (gluten, dairy, egg, and sugar-free)

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Pumpkin Snickerdoodles! Gluten, Dairy, Egg, and Sugar-Free! And soooo yummy. These are one of our favorite cookies to make!

Today I’m sharing one of our favorite fall recipes.

I shared it quite awhile ago on The Nourishing Gourmet, Kimi’s wonderful blog, but it bears repeating here.

Because these Pumpkin Snickerdoodles are just that good.

My kiddos ask me to make these whenever I offer to bake something -

so I figured they are worthy of a repost and for sure worthy of having the recipe in its entirety on my blog.

In my “neck of the woods” the weather is cooling and the leaves are changing.

It’s amazing to me how beautiful it all becomes.

Just looking out our deck window right now it’s amazing how gorgeous the colors are.  A real masterpiece by God on display for all of us.

The air is crisp and at least in the U.S. something makes us all think of pumpkins, apples and the like.

So in my house, we’ve been perfecting a recipe for Pumpkin Chia Pudding (truth is, my son asks for this daily so I am keeping the canned pumpkin industry in business :-)) and have tried a few pumpkin shakes, but these Pumpkin Snickerdoodles remain one of our favorites.

Super yummy and super adaptable to special diets, and of course, when you make your own cookies instead of buying store bought, you are most likely getting better ingredients while also saving a TON of money :-)!

NOTES:

1.  You could also use my Best Cinnamon Sugar as a topping for these cookies.  I keep that in a little container in with my spices so it’s readily available.

2.  For better health, you could also soak the flours overnight, per instructions in my post on How and Why to Soak Grains.  Be warned, however…you will get quite a workout mixing a batter this thick after it soaks :-).  And I am not sure I like the taste of cookies after they’ve soaked.  I am not sure what is going on there, but it’s not been a winner in our family and we typically like soaked grains.

Looking for other Great Fall Recipes?  How About:

- Nut Butter Fruit Dip (perfect for apples, pears, whatever :-).  It’s even great drizzled on cake, cookies, ice cream, or warm cereal
- Super Pumpkin Pie Spice
- Soft Pumpkin Cookies (with gluten, dairy, egg and sugar free options) – these taste amazingly like Enjoy Life Boxed Cookies (which cost a little too much for this frugal momma to stomach.  Plus, they’re loaded with sugar…save some dough and try these)!

 I hope you love these as much as we do and that you and your family have time to enjoy the wonderful beauty of fall (if it is on display where you live), or whatever beauty there is around you.

What pumpkin or apple recipes do you enjoy in the fall?

Shared at Dessert, and Dogs.
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  1. Oh my goodness. Snickerdoodles are tied with pumpkin cookies as my favorite..and you just went and put the two together. Awesome! I’m going to try making these grain free (wish me luck lol) and add some chai tea to them. *doing the happy dance*

  2. Oh, I HAVE to make these! I’ll make them Gluten free, dairy free and low sugar.

    • Hi Adrienne
      Do you have a recipe with amounts & instructions for your whole grain flour? Do you have any mixes that you keep on hand to cut down on prep. time? Because of the change in the ingredients; egg replacer and other changes what flours work best for baking cakes, cookies & pastries? Would you use the same flour for pancakes & waffles? Do you ever use almond flour; chick pea flour? There is so much to learn so any help is greatly appreciated.
      CherylAnne

      • Hi there. This is something I really should “refine” but I haven’t. I pretty much just grind up what I have and don’t worry about things being perfect. I do like to use quite a bit of sweet brown rice since it has a bit of a gummy texture to it. Then I add in some millet, buckwheat, and maybe some amaranth or plain rice. I don’t typically keep mixes around – if I have extra of this blend I will use that, or if I have individual flours ground up I will just mix them when baking.

        The egg replacer is what I used and the cookies turned out great so that should affect anything. I am not an “iron chef” when it comes to using GF flours. Obviously, the starches work best for cookies and cakes and pastries, but I am not willing to forego using whole grains for my family’s health so I use very few to none of those. I use whole grains flours only and just deal w/ sometimes “less than perfect” results.

        The only time I will use starches (tapioca, etc.) is when making something like a cake and then I try to cut whatever the recipe’s amount of starch is in half to increase nutrition.

        I think pancakes are more forgiving and I use straight buckwheat flour in my buckwheat pancakes (see recipe page). Waffles are harder. You can see my teff waffles which are GREAT – just no photo yet. I do grind my own almond meal but so far use very little blanched almond flour since it’s so expensive. The meal / ground flour is a little more coarse but I like having it as a main ingredient b/c it’s easy to reproduce in my kitchen. Regarding chick pea flour, I like bean flours, but the ones in the stores are from beans that haven’t been degassed (see my post on de-gas beans). So I have dried some of my own to grind, but of course that is time consuming. Hope that helps – whew – I need to write a post on this!

  3. Adrienne, what is the gluten free flour blend that you use to make soft cookies?? I think the type and amts of GF flours make a big difference on the consistency. Thanx.

    BTW, I am working on a written version of my awesome Breakfast Pumpkin Pies and Breakfast Pecan Custard Pie (variations for Gluten Free, Dairy Free, Nut Free, Grain Free). It is not egg free, but you would probably figure that out.

    • Hi Michele. You know, I am such a non perfectionist when it comes to GF flour blends. I pretty much use whatever I have. But typically I do a mix that is a little heavy on sweet brown rice, and then add some millet, some rice (sometimes) and some buckwheat. I don’t use sorghum often. Does that help? And are you planning on sending those recipes my way, I hope :-)?!?!

  4. This looks good!

    Just curious, do you have a way to recreate the Skinny Crisps crackers? They are really good, but very expensive. Since you are so good at making things economical, I thought you might be able to do this!!!!
    Thanks!!!

    And, please post the pumpkin chia pudding recipe!!!!

    • Thanks! I have never had them. Don’t feel like spending that money to try them. Maybe I’ll have to. Are they almond flour and chickpea flour? I couldn’t completely tell from the ingredient list. Thanks!! Which flavor are you interested in?? I’d hate to try to make something and have them not work out to taste the same though…

  5. Well, my nutritionist is recommending I avoid or severly limit my consumption of Brown rice, as it is irritating me right now. So, can I make this w/o any rice flour?

    Yes, I’ll send the recipes for my Breakfast custard pies!

    • Sure. I would personally try millet, buckwheat, sorghum. Sorghum will be most like wheat but I don’t use it often. It will be higher glycemic than the other flours. Some folks like bean flours, like garbanzo, but I think bean flours should be soaked prior to using them, to make digestion easier. Millet is a little heavy and buckwheat is grassy so I would go heavier on the sorghum. Amaranth could be thrown in as well. I think it’s nice to mix a number of flours together for a better result.

  6. Wow!!! That sounds so so great!!! :-D

  7. I love snickerdoodles. I bet this pumpkin version is fantastic!

  8. I haven’t had snickerdoodles in forever! Thanks for sharing this healthified recipes. Brilliant

  9. I’m so excited to find your site! I’m new to gluten-free cooking, so I will be searching here for ideas. I’m trying to start a GF community on my website. I have started a weekly Gluten-Free Share Page on OneCreativeMommy.com. It’s brand new, but I hope it will become a great resource as it grows. I would love it if you visited and shared some of your great ideas each week. I hope to see you there.

  10. I just made these… DELICIOUS! I was surprised about the texture though. I made them with no replacements and my homemade pumpkin puree from last year. They came out more like pumpkin bread bites, squishy, moist, and bready. Did I do something wrong? I followed the recipe exactly. The only odd thing was how hot it was inside the house.

    • I am guessing it could have just been a flour issue. What kind did you use? I always have said that I am a GF baking “non purist” but maybe I need to start recording the flour types I use. :) If you read the comments you’ll see how I typically do it.

      • I used red whole wheat flour, King Arthur brand (I’m not gluten free and I intended to share them at work with people who aren’t either. I still did share them at work, but not as “snickerdoodles”). I do LOOOOVE the flavor, so big win on that! Not a single person turned them down at work either, and some came back for seconds! Just curious what the deal was about the texture and if anyone else had the same results.

        • I’d like to hear from others, but when baking GF you need to increase leavening by 25%. Maybe that’s part of the issue here?

          • Maybe that is what it is. I’ll definitely try this again and when I do, I’ll adjust the leavening down by 25% and see what happens. Either way I get delicious cookies =)

            • Sorry – guess I need to start being the iron chef about flours. Sigh. The coconut flour chocolate macadamia ones are really good too – and there’s no messing those up – check them out :)!

          • No worries… it’s not a mess up, it’s a new delicious invention! Thanks for your help!

  11. Hi,
    These cookies look good! I’m on GAPS….Can I sub the flour for Almond / Coconut flour? What proportions? Also, Can I use Stevia instead of Xylitol? If so, what would the measurements be?

    Thanks,
    Celeste

    • I haven’t experimented too much w/ subbing almond and coconut flour but here is what I’ve read:

      1. Almond: use 1:1 but use slightly more leavening.
      2. Coconut: use 1/4 – 1/3 the amount of coconut flour and add more eggs. This one is obviously more tricky.

      Using stevia instead is going to be tricky but typically I consider 1 scoop stevia to equal 2 T other sweeteners.

      Hope that helps!

      I need to write all this up one day :)!

  12. Yum! I love that you made tasty pumpkin snickerdoodles, but in a way that is more healthy. Glad I saw it on Sundae Scoop. Thanks for sharing!
    Brianna from Flippin’ Delicious

  13. I made these on Monday and they are YUMMY!!! Mine were bready but I didn’t make them gf. No complaints though because they were fantastic that way! Thanks for the recipe!

  14. These look delicious! I can’t wait to try this recipe. My husband is a cookie lover :) I found you through Homestead Revival’s blog. might I convince you to come over to our hop today? I hope to see you there!~Melissa

  15. These look delish! I’m going to try sprouted flour and coconut sugar.

  16. Pumpkin AND Snickerdoodles…
    two of my favorite things together!
    Thank you for sharing!
    I think these will have to be in my oven tomorrow afternoon. :)

  17. Awesome recipe, thanks! Erin

  18. Hello, new follower here! I would love to have you link up with my Clever Chicks Blog Hop this week!
    http://www.the-chicken-chick.com/2012/09/clever-chicks-blog-hop-2-featured-post.html

    I hope to see you there!
    Cheers!
    Kathy
    The Chicken Chick

  19. I love snickerdoodles, and the idea of adding pumpkin is wonderful! It’s lovely how many special diet friendly options you have provided as well.

  20. It’s lovely that you added pumpkin to snickerdoodles – perfect for this time of year! It’s lovely how many special diet options you have provided as well.

  21. Oooh, how delicious! Thank you for sharing this at my Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse

  22. These look SOOOO good. Pumpkin snickerdoodles. Just the sound of that is amazing. Can’t wait to try them.

    Thanks for linking up to Healthy 2Day Wednesday! Hope to see you back this week.

  23. Great Pic! These sound yummy. :)

  24. Love, love, love. Dropping everything to make this – NOW! :)

  25. These look delicious Adrienne! I love any recipe that allows me to utilize spices like cinnamon, nutmeg, and ginger!

  26. Just a couple comments. First, I’d argue with butter being called “healthy” Not in my, or any reputable book I’ve ever seen. Really healthy would be no fat, or at most, a small amount of something like Canola. Butter is almost all artery clogging saturated fat. Read T.Colin Campbell’s “the China Study” (The largest, most comprehensive detailed epidemiological study of diet/nutrition and health ever done) and you’ll come away understanding the real risks of fats and benefits of low fat, and especially low animal/saturated fats in the diet. So if you want this recipe healthy, do it without the fats at all. And yes, it IS possible. The results are a little different, yes, but can be still delicious.

    Second comment. Granulated sugar: The healthiest? Again, nothing much healthy about any refined sugar. White, granulated, powdered, they’re essentially all the same thing to the body. Brown or molasses adds some other nutrients, but the sugar is still sugar. Zylotol, a sugar alcohol, can get away from the sugar, yes, but it can tend to give many people stomach trouble or diarrhea. Not much fun. A slightly better option would be Agave Syrup. Here, the sweetener is mostly fructose, or fruit sugar. This too has it’s issues, such as tending to be easier for the body to store as fat. But it has a much lower glycemic index, having only a slight, slow effect on blood sugar. That’s good. And because it’s perceived sweetness is higher than table sugar or glucose, etc, you can use less of it. This last is it’s biggest advantage.

    Hope this is of use to someone…

    • Hi Peter. I have checked into the China Study and find it interesting but think it may be flawed in that it is a study of a very small people group. Also, there is a lot on the internet about the healthy benefits of butter and other saturated fats. I used to think the same way but it appears that it might be carbs and sugar that are doing the artery clogging – not the fats.

      Anyway, agave isn’t an option for those of us w/ candida. And I certainly do not recommend white sugar ever. I mentioned granulated sweetener b/c some folks use Sucanat or coconut sugar. I would prefer agave but I don’t use it for the reason I mentioned. Thanks for sharing – I so hope we can all learn from each other. This post is interesting. I haven’t read the whole thing but the part of fats might interest you:

  27. Hey Adrienne! I’m featuring this recipe on this week’s Healthy Vegan Friday! Thanks for submitting such a great recipe :)

    Hope you’ll join us again this week!

  28. OMG…I don’t know whether you’ve helped or hurt me! Ha! These are TO DIE FOR! My husband and I are doing our best to begin a healthier lifestyle & have cut out sugars & white flours for the last 9 months, which has been great for our waistline no doubt, and has us feeling SO much better for it! However I have to say, we have been missing a little something “sweet” and these are IT! I did make a few changes, but your recipe was a fantastic base!
    What I did seemed to make these more cake/brownie-ish (if that makes sense?) & added the addition of heart healthy oats which have them a great texture as well! Oh, & some delicious dark chocolate (70% cacao) chips!! Give it a try & see what you think sometime!! Thank you again for the wonderful recipe!
    Here’s what I did:

    - used whipped butter as the oil
    - added 1 cup dark chocolate chips
    - added 1/8 tsp. baking powder
    - added 1 cup WW flour & 1 cup oat flour (made this myself by using a food processor to turn old fashioned oats into “flour”)
    - added about 1/4 cup of milk (the oat flour has a tendency to soak up a lot of moisture, so the batter needed a little more of a “wet” ingredient)

    That’s it! I followed the remainder of the recipe to a “T!”
    My husband and I found that heating them a tad in the microwave made the chips so nice & ooey-gooey!
    ENJOY!!! ;0)

  29. Yes, my changes are def not a gluten free recipe! However I do love how easily you can make substitutions to benefit almost whatever type of dietary concerns one may have! We were so happy to find a tasty dessert that incorporated our favorite fall ingredient…Pumpkin! I’d say any way you make these you can’t go wrong right? I’ve already got three other families who are trying these out tonight! Thanks again :0)

  30. Danita Garcia says:

    In your GF mix do you use xanthan gum? If not what do you use? I dont like using that since its corn based. Some recipes I have been using arrowroot powder. Can I use that here too?

    • Hi Danita. I typically don’t use gums since they can cause intestinal distress. I am experimenting with gelatin as an alternative but I typically use a mix w/ a high concentration of sweet brown rice as that adds some “stickiness” to the end product.

  31. I’ve read that Xylitol can increase acid reflux, so if you suffer from this then look other sugar substitutes

    • It’s possible, but there are a lot of folks who are sensitive to starch digestion which can cause this issue. Additionally, you might find it interesting that I touched on this w/ my rosacea post–and what I found out :).

  32. I made these tonight with sucanat as the sugar. I used Bob’s Red Mill Gluten Free Flour Blend and some white rice flour with the amount of xthantham (however that is spelled) gum the flour bag called for. I also used homemade pumpkin puree. The texture of these cookies was GREAT. Soft and fluffy. The problem I had was with the taste, they had a weird after taste. I think it was the homemade pumpkin puree. I would try these again but with a canned pumpkin. I roasted my pumpkins so they have a heavier flavor probably better suited for a savory dish. I just wanted to say that this is the first gluten free cookie I have made that was not a disaster!

  33. These look good. The kids love snickerdooles and I had to open a can of pumpkin this morning when I made pumpkin pie dip for their lunches. I was wondering what I would make with the pumpkin I didn’t use. I think I will make these today for when they come home from school.

    • Pumpkin Pie Dip? Recipe please :)! Let me know how they turn out :)!

      • Pumpkin Pie dip is easy. Dairy and wheat are not an issue in my house we have peanut and nut allergies here.
        1 cup vanilla Greek yogurt (I use Stonyefield organic) If I am using plain yogurt I do add a sweetner not necessary with the vanilla yogurt. 1/2 cup of pumpkin puree, 1 teaspoon of cinnamon (I used Trader Joe’s pumpkin pie spice this morning because I had it in the house and 1/2 teaspoon of vanilla. That’s it pretty easy and the kids like it to dip their apples and graham crackers in it.

  34. What a perfect cookie for the autumn season! Thanks for highlighting the recipe on Facebook!

  35. What is your ratio/flour recipe for the gluten free option? I can’t wait to try these!

  36. Just remember when using Xylitol that it is a death sentence for dogs and other pets if they accidentally or purposely get a cookie or human treat. It is a sweetener usually used in diet gum and as little as one stick of the gum can kill a small dog. I don’t touch the stuff. Gonna try the recipe but not with Xylitol

    • I know about xylitol – and I am concerned about the sugar alcohols a little – I need to do more research about them. But one thing to remember is that dogs can’t have chocolate or raisins or grapes either and I don’t typically see folks up in arms about them. It’s a good thing to know about but I don’t think that is should be vilified b/c it isn’t good for dogs. Thanks for commenting :)!

  37. Gloria M. Miele, Ph.D. says:

    This recipe looks great except for the artificial sweetener. I have little tolerance for any type I’ve found so far (though I do have Nectresse in the house). Anyway, I may try to make these without the sugar or maybe add some unsweetened coconut and vanilla. I’m also thinking to substitute almond or coconut flour. Any comments or suggestions for these modifications?

    • Almond flour might work – not coconut. It’s a totally different animal. I don’t consider xylitol to be totally artificial but I hear you. You can try veggie glycerine, jerusalem artichoke, yacon and stevia.

  38. These look so good. I have been reading your gluten free tips. Do your recipes already have the added 25% baking soda/powder or do I need to add the extra?

  39. I can’t thank you enough for this recipe! I have tweaked it a bit to adapt to our specific diet but these are wonderful! My boys and myself love them! Super easy, super quick and oh so yummy!