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

Looking for Healthy Cookie Recipes or Allergy Free Cookies?  These Pumpkin Snickerdoodles are Gluten-free, Dairy-free, Egg-free and Sugar-free.  My boys LOVE them.  In fact, whenever I talk about making cookies they ask for these!  If you love snickerdoodles, you'll love these.

Pumpkin recipes are just one of my favorite things.  I have a few here on my blog, one of our favorites, Soft Pumpkin Cookies, and homemade pumpkin pie spice, and even a dairy-free pumpkin creamer, but these Pumpkin Snickerdoodles are something special.   They’re a gluten-free cookie and they’re so good – my boys ask for them pretty much every time I tell them I feel like baking :).

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

Because these Pumpkin Snickerdoodles are just that good.

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 :-)!

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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?

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  1. 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 :).

  2. 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!

  3. 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.

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

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

  6. 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 :)!

  7. 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.

  8. 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?

  9. 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!

  10. This are so so so good. The flavor is amazing. I made the gfree version and they are incredibly crumbly but still delicious. Maybe I’ll try xanthum gum next time? Thank you for the treat! Will be making these again!

  11. Do you think you could use 1 c almond flour and 1 c oat flour and it still work well? Thanks

  12. These are really good. I used regular white sugar since that’s what I had. The kids are fighting over them. They are so soft and fluffy.

  13. Thank you for posting recipes that can be made with conventional ingredients as well as gluten free. We are sugar free due to my husband’s diabetes but have no other food issues. We do try to eat healthy and I use as many local and natural ingredients as possible. So many sugar free recipes posted are also gluten free and sometimes I have a hard time converting them to use conventional ingredients. Keep up the good work!