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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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?

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

  2. 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.

  3. 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!

  4. These are really good! Just make sure to flatten, mine were too high and doughy inside