These pumpkin snickerdoodles are the perfect fall cookie! They’re gluten-free, dairy-free, egg-free, paleo and AIP.

Pumpkin Snickerdoodles

What are snickerdoodles?

Cinnamon lovers rejoice! Snickerdoodles are the best. Snickerdoodles are a light, fluffy and soft cookie that are rolled in cinnamon sugar and taste amazing.

Snickerdoodles are the perfect cookie to add some pumpkin to as the cinnamon flavor goes perfectly with it. These pumpkin snickerdoodles are made to be paleo, AIP, egg-free, and gluten-free.

How to make pumpkin snickerdoodles

  • Start the dough by sifting together the dry ingredients until well combined. Stir in the wet ingredients until a dough forms.
  • Prepare the cinnamon sugar & roll the cookies a small bowl or plate, combine 1 tsp of cinnamon along with the coconut sugar. Set aside. Roll the dough into 7-8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced.

  • Bake the cookies in the preheated oven for 10-12 minutes or until fully cooked. Remove from the oven and allow to cool slightly before very carefully transferring to a cooling rack to fully cool. Enjoy immediately or store in the fridge in an airtight container for 2-3 days.

 

Tips & Tricks

Sift the tigernut flour

The trick to tigernut flour is sifting it through a fine-mesh sifter! Seriously, don’t skip this step.

Adjust cinnamon sugar to taste

Depending on your tastes, you may like more or less sugar in the cookie. You can easily add a bit more or less!

The Ingredients for pumpkin snickerdoodles

Tigernut flour

Tigernut flour is nut-free (it’s a tuber, not a nut) so it’s perfect for those who are grain and nut-free. I have not tried this recipe with almond flour, but that’s the next closest thing to try as a swap.

Arrowroot starch

You can likely also use tapioca starch.

Gelatin

I like to use Vital proteins gelatin, but any gelatin should work. This helps to bind the cookies, and collagen cannot be used as a swap.

Pumpkin puree

You can use fresh or canned pumpkin puree.

Maple syrup

You can also use honey, but the maple flavor is great!

Coconut oil

I have not tried to use other oils, but palm shortening may be a good swap.

Coconut sugar & cinnamon

The cinnamon sugar is what makes these snickerdoodles! You can also use maple sugar.

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Paleo Pumpkin Snickerdoodles


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 7 servings 1x

Description

These pumpkin snickerdoodles are the perfect fall cookie! They’re gluten-free, dairy-free, egg-free, paleo and AIP.


Scale

Ingredients

  • 3/4 cup tigernut flour
  • 1/2 cup arrowroot starch
  • 1 tbsp gelatin
  • 1/8 tsp baking soda
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 3 tbsp pumpkin puree
  • 2 tsp cinnamon, divided
  • 1 1/2 tbsp coconut sugar

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
  2. Sift together the tigernut flour, arrowroot starch, gelatin, and baking soda until well combined.
  3. Stir in the maple syrup, coconut oil, pumpkin puree and 1 tsp of cinnamon. Stir well to fully combine until a dough forms.
  4. Using a small bowl or plate, combine 1 tsp of cinnamon along with the coconut sugar. Set aside.
  5. Roll the dough into 7-8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced.
  6. Bake the cookies in the preheated oven for 10-12 minutes or until fully cooked. Remove from the oven and allow to cool slightly before very carefully transferring to a cooling rack to fully cool.
  7. Enjoy immediately or store in the fridge in an airtight container for 2-3 days.

Notes

All nutritional facts are estimations and will vary.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Global

Nutrition

  • Serving Size: 1 cookie
  • Calories: 218
  • Fat: 9.9g
  • Carbohydrates: 21.4g
  • Fiber: 1.3g
  • Protein: 2.7g

Keywords: snickerdoodles, pumpkin snickerdoodles

Pumpkin Snickerdoodles