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, but the recipe bears repeating here.
Because these Pumpkin Snickerdoodles are just that good.
PLUS, I have a really great update to the post–these fabulous cookies can now be made grain-free and low-carb.
Yes, grain-free — easily. Read on…
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.
By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.
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.
3. Note that the 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.
And a note about Tiger Nuts. I'll be sharing more about them soon, but here are a few details. 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.
- ½ cup coconut oil (or healthy fat alternative like butter)
- ¾ cup granulated sweetener (the healthiest possible. I use xylitol for a candida-friendly option)
- 1 large egg or equivalent substitute (like my Homemade Powdered Egg Replacer)
- ½ cup pumpkin puree
- ½ tsp pure vanilla extract
- 2 cups flour (whole grain preferred. See my Gluten-Free Baking Tips for gluten-free flour blend info. For grain-free, use Tiger Nut Flour (AIP). Use almond flour for low-carb.)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¾ tsp baking soda
- ½ tsp salt (I recommend Real Salt)
- Preheat oven to 350 degrees Fahrenheit.
- 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 :-).
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?
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.
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?
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!