Gluten-free Pumpkin Snickerdoodles–Your New Favorite Cookie
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If you love pumpkin and snickerdoodles, you’ve come to the right place. These Healthy Pumpkin Snickerdoodles are not only gluten-free & sugar-free with AIP, vegan, and keto options, but they’re super delicious too.
These Gluten-free Snickerdoodles are so good, our boys ask for whenever I’m in a baking mood. They like them better than store bought “healthy cookies” too–win for mom, win for kids!
This is one of our all-time favorite cookie recipes.
Pumpkin recipes are just one of my favorite things no matter what time of year it is. We have a few of our favorites on the blog like these Soft Pumpkin Cookies, and homemade Pumpkin Pie Spice, and even a Dairy-free Pumpkin Creamer, but these Pumpkin Snickerdoodles are something special.
And for a cookie, these are quite healthy and adaptable to almost any special diet. Not only are the gluten-free and —these fabulous cookies can now be made grain-free and low-carb.
Literally, every time I talk about baking cookies, my sons ask for these.
And if you’re in the mood for snickerdoodles now, but don’t feel like baking, try my 5-Minute Snickerdoodle Cookie Dough Balls.
Ingredients
Following are the ingredients you’ll need for the recipe. For more details and amounts needed, scroll down to the recipe card.
flour – gluten-free flour is what I use, or you can do a keto / grain-free version as well. See the Table of Contents or the Recipe Card for that information
pumpkin puree – make sure to not buy pumpkin pie filling for this. You want plain pumpkin puree
coconut oil – butter can also be used
sweetener – I use a low-carb sweetener, but really any granulated sweetener should work out as long as it’s a 1:1 substitute for sugar
egg or egg substitute – either one works well
spices
How to Make Make These Cookies with Almond Flour for Keto Pumpkin Snickerdoodles
There are other options of low-carb flours that you could try, but using almond flour is the most obvious version. As mentioned in the Recipe Notes above, here is how you can do that.
Use the same amount of almond flour as the gluten-free flour amount.
Increase the baking soda by 50% and use only 1/4 cup coconut oil.
This version is great. We actually like it even better than the regular gluten-free pumpkin snickerdoodle version.
Recipe Notes and Substitutions
- Sweetener: Although I use xylitol for a candida-friendly option, you can substitute any healthy sweetener.
- Egg Substitute: My Homemade Powdered Egg Replacer is a great homemade option for an egg substitute. A flax egg or chia egg would be great as well.
- Flour: See my Gluten-Free Baking Tips for gluten-free flour blend info. For a grain free or paleo version, use either organic tiger nut flour, which is also AIP, or 2 cups organic almond flour, for low carb. If using almond flour, increase the baking soda by 50% and use only 1/4 cup coconut oil. These work out GREAT this way. I haven’t tried the AIP option, but we love the keto version.
- THM: For those on the Trim Healthy Mama plan, this recipe is a crossover unless you use the almond flour option, which will make these snickerdoodles qualify as an “S.”
- Topping: You could also use my Healthy Cinnamon Sugar as a topping for these cookies.
- Soaking Option: For better digestibility, 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 :-). Note that for some reason, the fermenting process doesn’t seem to work so well with these cookies so it’s up to you if you want to try it.
- Cookie Spread: These cookies don’t spread out much when baking, so as much as you press them down, that is the size that the baked cookie will be.
You can find tiger nuts on Amazon here. They are not nuts, but they’re a fabulous treat and source of flour that is 100% gluten-free, nut-free, allergen-free, dairy-free, high in fiber, low in calories & fats, high in nutrition and they taste great.
You can also find Tiger Nut Flour here. The nuts themselves are a great snack (I LOVE them), plus the flour can pretty much be substituted 1:1 for regular or whole grain flour. I haven’t worked with it a lot, but that is what the tiger nut people claim.
Other Healthy Fall Recipes
– Nut Butter Fruit Dip (perfect for apples, pears, whatever :-). Great drizzled on the cake, cookies, ice cream, or warm cereal
– Pumpkin Pie Spice – perfect for all of your pumpkin recipes
– Paleo Shepherd’s Pie – low-carb with roasted veggies
– Healthier Gourmet Caramel Apples
– Pumpkin Pecan Cookies – the perfect fall combo!
– Healthy Pumpkin Custard – like an easy crustless pumpkin pie
Healthy Pumpkin Snickerdoodles – gluten-free, sugar-free, with vegan and keto options
Ingredients
Cookies
- 1/2 cup coconut oil (or healthy fat alternative like butter)
- 3/4 cup low carb sweetener
- 1 large egg (or egg substitute like this Powdered Egg Replacer)
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 cups gluten-free flour (whole grain preferred. Use Almond Flour for grain-free. See Recipe Notes)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Combine ingredients for Cinnamon Coating and set aside for later use.
- Combine flour, salt, baking soda and spices in a medium-sized bowl.
- If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
- Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
- Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
- Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten-free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
- Place on a baking stone or cookie sheet (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass).
- Bake for about 10 minutes, or until slightly golden brown.
- Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
- Try not to eat them all at once :-).
Notes
- Sweetener: Although I use xylitol for a candida-friendly option, you can substitute any healthy sweetener.
- Egg Substitute: My Homemade Powdered Egg Replacer is a great homemade option for an egg substitute. A flax egg or chia egg would be great as well.
- Flour: See my Gluten-Free Baking Tips for gluten-free flour blend info. For a grain free or paleo version, use either organic tiger nut flour, which is also AIP, or 2 cups organic almond flour, for low carb. If using almond flour, increase the baking soda by 50% and use only 1/4 cup coconut oil. These work out GREAT this way. I haven’t tried the AIP option, but we love the keto version.
- THM: For those on the Trim Healthy Mama plan, this recipe is a crossover unless you use the almond flour option, which will make these snickerdoodles qualify as an “S.”
- Topping: You could also use my Healthy Cinnamon Sugar as a topping for these cookies.
- Soaking Option: For better digestibility, 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 :-). Note that for some reason, the fermenting process doesn’t seem to work so well with these cookies so it’s up to you if you want to try it.
- Cookie Spread: These cookies don’t spread out much when baking, so as much as you press them down, that is the size that the baked cookie will be.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
I’d love to hear what you think about these cookies once you try them!
What kind of GF flour did you use for these?
I’ve made them both ways–with almond flour using the adjustments in the recipe and also whatever blend I make – I should start being a bit more specific about it but I just kind of winged it – there’s a bit of information in this post: https://wholenewmom.com/gluten-free-baking-tips/
I just want to let you know I make these on a regular basis and I use flex eggs and for the 2 cup flour I use 1 cup brown rice flour, 1/2 cup white rice flour and 1/2 cup tapioca or arrowroot powder. I also used buckwheat flour instead of brown rice flour. They turned out great. We have to use these because of food allergies.
Thank you and so glad you like them! They are favorites for us too! I hope to have more recipes coming up soon including another egg substitute. Stay tuned!
I’d like to bring these to our church fundraiser tomorrow but must be Keto friendly. I was going to try the suggestion you made about the almond flour with increased baking soda and decreased coconut oil. Do you try that already? If so, how did it turn out?
Hi there – we did it but made one mistake—we added too much coconut oil – they were really tasty but a bit soft so I think if we did the proportions correctly they will work. Sorry about that! Hope I’m not too late responding. These are amazing: https://wholenewmom.com/recipes/low-carb-almond-crescent-cookies/ You could do those for sure!!
These look utterly delicious! I’m craving them so bad with my coffee right now. Best thing – I can enjoy them guilt free!
Thanks, Maria! We made a triple batch this week (working out the kinks in the grain-free almond flour option) and they were gone in a (way too) short time! Hope you can make them soon!
I’m guessing I can use regular sugar ? no health issues at my house, thank the Lord.
Yes, of course!
do you have the nutritional information available for the pumpkin snickerdoodles ?
We are working on getting that up on the blog but are having tech difficulties. In the meantime please use an online calculator that you like. Keep in mind I will only be able to do it for one recipe variation :).
Loved them!
So glad – we do too!!
This looks utterly divine!! Thank you so much for the inspiration, I have added the ingredients to my shopping list… 100% making this this week!! x
Hope you like them! And thank you!
I see in your recipe notes that you are working on maybe adding some coconut flour with the almond flour. I would be interested in the results of that experiment if you have tried it and the measurements for each. Thanks
I haven’t yet – sorry! Thanks for asking!
Sharron: I have seen many almond /coconut flour recipes and they usually use 2/3 part almond and 1/3 part coconut flour. Hope that helps.
So 2 cups flour would be:
1 1/3 cup almond flour and 2/3 cup coconut flour.
I tried this recipe and we loved it. I used the cup4cup flour for a GF option. Next time I’m going to use the Tiger Nut flour for a grain free option. I have candida so it was so nice to have a little “something sweet” as a dessert and these fit the bill. I didn’t have any of the issues other people complained about. The cookies were moist and almost cake like which is a little different texture from traditional cookies but it was a welcome change. I have added this to my “go to” candida recipes. Even passed on the recipe to my nutritionist they were so tasty.
I made these with almond flour and the dough was very wet. When I baked them they spread out and covered the entire pan almost like a cookie cake. Any idea what I might have done wrong? On a positive note, they taste delicious!
Hi Jessica – I’m so sorry! I did them with almond flour and they were soft but didn’t spread like that. Maybe try another 1/4 batch or so?
I’m experimenting with gluten-free recipes and thought this looked really good. I tried this recipe and found the batter to be very wet. I used a combination of 1 cup tiger nut flour and 1 cup of almond flour. I added a little extra tiger nut flour for my last tray and though the consistency was better. The didn’t crumble quite as much as the others. I used ghee instead of coconut oil, so I don’t know if that made the batter more wet. I also used xylitol in the batter, but stevia for the topping because of the finer texture.
I attempted to make this with almond flour 1.75cups and coconut flour .25 cups. I found 10 minutes to be too short yet 17-20 minutes to over cook them and deteriorate the flavors. I used a full tsp of baking soda and added 1/2 tsp of xanthumn gum. The flavor is great when not over cooked.
15 min seems to the best baking time when using the mixed but flours.
I was so excited to make the pumpkin snickerdoodles, but I used coconut flour and coconut sugar and they are NOT baking! I’ve had them in the oven for lots more than ten minutes, and when I was making them into balls, they just crumbled and wouldn’t form. Suggestions? Was it the coconut flour or what?
Hi there. Coconut flour absorbs a ton of liquid so that’s it. I’m sorry! Maybe use them as crumbles? I assume the dough was really dry? I find coconut flour hard to bake with.
I used the entire can of pumpkin and added an egg. Mixed well and baked for 15 mins on 365
I just took them out of the oven and they crumbled. Very sad 🙁
Coconut flour is great for baking IF you’re willing/able to use a ton of eggs. I make some great coconut flour blueberry muffins and a double batch takes a DOZEN eggs. Worth it though, they are super delicious and packed with fiber. Almond flour is much more of a cup to cup substitute for regular flour. Cheers 🙂
The cookies look wonderful. I just want to send out a warning to those who don’t know and use Xylitol. It is Deadly to your dogs. Please google and don’t share your treats with Xylitol with your pets. I can’t wait to try, but will use another sweetener. I have too many canine swipers in my household.
Where do u buy xylitol
There is a link in the post – in the recipe. Hope that helps.
Good Evening, Adrienne, I tried your recipe for Pumpkin Snickerdoodles and they were soooo gooood!! I used xylitol for the sweetner in my quest to back off from refined sugar. I liked how the xylitol crystals are like sugar & so the measurements being the same.
Now my question: I accidentally got on a web page of another woman doing almost the same as you. Except she seems to feel xylitol is bad. It appears it’s made from corn products fermented. I tho’t it was made from Stevia leaves.
I didn’t particularly like whatever it was I baked using Erythritol, but it could be as you suggested to me (in an email exchange) “that I probably didn’t put enough into the recipe” (it had a “bite” taste to it). You’re probably correct as I see on the bag it is 70% as sweet as sugar, so to use it I need to try to figure how much 30% more of it in a recipe “cup of sugar” to use. Any hints on how to figure that? I didn’t use Erythritol again but I still have a partial bag of it.
The other thing is back a yr. or so ago when I first discovered your web site, you recommended NuNaturals pure Stevia Extract, but now you recommend a different brand (KAL pure Stevia). I noticed the KAL mentions it’s ingredient: “maltodextrin” which I “googled” & interpreted it is sugar. Does that make the Stevia non-pure? The NuNatural says “nothing added”.
I’m assuming you recommend the KAL brand becuz you think it’s better? So I’m curious as to what was the reason you change brands?
Sincerely, Joan
Hi Joan. Different people have different thoughts about sweeteners like xylitol and erythritol. I’m always trying to learn things and change what I think about things on occasion. I have removed some companies off of my blog due to learning things about them, for example.
As for converting for erythritol, you just multiply by 1.3. So if you need a cup of sugar, you do 1.3 cups of erythritol.
I don’t think I said that I recommend KAL now but it’s possible that I linked to it by mistake. Do you remember where you saw that? Maltodextrin is a polysaccharide that is made from starch. I personally use the NuNaturals almost all the time now but hope to try some new brands soon.
Joan, you can get xylitol made from birtch, not corn. amazon has some.
I can’t have baking powder, baking soda, corn starch, arrowroot, any kind of gum or any other starchy ingredient. What can I replace the baking soda with? Thanks!
Hi there. Baking soda isn’t a starch – are you certain that this is on your list of things to avoid?
Baking soda is made of cornstarch. I use either tapioca starch or potato starch.
Hi Amy. Thanks for reading. Perhaps you are confusing baking soda w/ baking powder. Baking soda is sodium bicarbonate and is made from soda ash.
These sound yummy! I have been experimenting with Lakanto as we are dealing with candidas issues in our family and I bake A LOT! I am finding when I use use sugar substitutes (sugar alcohol based) as the only sweeter the baked goods turn out very funky. Have a very sweet and an almost artificial taste. They also have to be frozen immediately or they degrade really quickly. I wouldn’t care about the freezing part if they tasted super yummy initially. I primarily use Lakanto (which is VERY expensive). Previously I was using half Lakanto and half organic cane sugar, but I can no longer do this. Any suggestions? I have not baked much lately as I don’t want to waste such an expensive product.
I personally like blending sweeteners but have had occasional success with xylitol only on occasion. I think it depends on how much you use sometimes. I tend to do 1/2 xylitol (or another sweetener) and then 1/2 stevia extract. Yes, Lakanto is very pricey. Are you saying you can’t do 1/2 Lakanto b/c of the price?
Thanks for the reply. I can’t do the organic cane sugar anymore due to yeast overgrowth. After I get it under control if I eat even the smallest amount I become symptomatic again. I LOVE baking and have a nut allergic son so I bake a lot for him, too. So I’m this recipe if I were going to use 1/2 stevia how would I do that?
I have candida as well. I would use stevia in the proportions mentioned in this post https://wholenewmom.com/kitchen-tips/stevia-what-it-is-and-how-to-use-it/
I hope that helps and that he enjoys them!
Joni: I have found two 0 glycemic sweeteners that are great for using to sub for sugar: my first choice is Bocha Sweet, made from the kabocha plant. 1:1 for sugar subbing. They also have a powdered version and a brown sugar version (although the BS version does have other sweeteners like erythritol) I use it a lot as I’m T2D and can’t have sugar, can’t stand the aftertaste of stevia and monkfruit. Don’t personally like sugar alcohols.
The second is called Wondrose. It does have some sugar alcohol in it, and not quite 1:1 to sugar. haven’t used it yet, because I REALLY like the Bocha Sweet.
Just two options to research and consider.