Gluten-free Pumpkin Snickerdoodles--Your New Favorite Cookie

Posted onOctober 16, 2015September 14, 2022 Updated onSeptember 14, 2022

If you love pumpkin and snickerdoodles, you've come to the right place. These Healthy Pumpkin Snickerdoodles are not gluten-free & sugar-free with AIP, vegan, and keto options, but they're super delicious too.

Having healthy delicious recipes that you can count on that don't take a ton of time to make, is key. These snickerdoodles are so good, our boys ask for them all the time--and they like them better than store bought "healthy cookies" too--win for mom, win for kids!

pumpkin snickerdoodle cookies with jar of milk and cooling rack in background

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.

ingredients for pumpkin snickerdoodle cookies

The Perfect Fall Healthy Treat

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 :-)!

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.

More About these Snickerdoodles

1. You could also use my Healthy Cinnamon Sugar as a topping for these cookies. In fact, 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 :-). Note that for some reason, the fermenting process doesn't go so well with these cookies so it's up to you if you want to try it.

3. 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.

About Tiger Nuts, you can find them 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 in any recipe you use.

cookie dough ball rolling in sugar next to large bowl of dough

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

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 grain free, 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 too.
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."

Stack of pumpkin snickerdoodle cookies on white table

pumpkin snickerdoodles in a stack and on cooling rack

Recipe

Healthy Pumpkin Snickerdoodles - gluten-free, sugar-free, with vegan and keto options

These Healthy Pumpkin Snickerdoodles are gluten free and sugar free with egg and dairy-free options. They're our "go to" cookies recipe whenever it's baking time!

5 from 5 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan

Keyword: gluten free pumpkin snickerdoodles, healthy pumpkin snickerdoodles, keto pumpkin snickerdoodles, vegan pumpkin snickerdoodles

Prep Time: 45

Cook Time: 10

Cooling Time: 5

Total Time: 1

Servings: cookies

Calories: 116kcal

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

Cinnamon Coating

1/2 cup granulated sweetener (as healthy as possible--use low-carb sweetener)
1 teaspoon cinnamon
1/4 teaspoon nutmeg

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 :-).

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!