Pumpkin, spice and everything nice – these pumpkin snickerdoodles are a must make this fall! Just before baking, roll the cookie dough balls in a cinnamon spice mixture then bake until set. The end result is a soft, delicate cookie with a crunchy sugar coating that is undetectably gluten free. It’s the perfect fall cookie! Grain Free + Vegan Option
Ready or not – it’s pumpkin season!
So why not kick it off with one of my new favourites – these almond flour pumpkin snickerdoodles!
For the uninitiated, a snickerdoodle is basically a soft and pillowy sugar cookie wrapped up in a cinnamon-sugar embrace. In fact, this recipe is adapted from my classic almond flour snickerdoodle recipe which is based off of my Almond Flour Sugar Cookies.
About these Pumpkin Snickerdoodles
There is just something I find so undeniably comforting about snickerdoodles, but these pumpkin snickerdoodles take that comfy, cozy feeling to the next level!
What sets these pumpkin snickerdoodle cookies apart from the rest?
- They’re grain free and yet you’d never know!
- You can easily make them vegan by using vegan butter in place of regular butter.
- The cookies come together quickly and easily in little time – no need to chill the dough before baking.
- They have all the soft and chewy components of a classic snickerdoodle cookie with the added warmth of fall spices and the gentle, earthy sweetness of actual pumpkin.
Pumpkin Spice Snickerdoodles Steps
These snickerdoodles follow the same basic rules of cookie baking with a few key differences.
- Whisk the dry ingredients together in a mixing bowl.
- In another bowl, cream butter and sugar together. For best results use a handheld electric mixer or a stand mixer with a paddle attachment. Beat on high about 1-2 minutes until smooth & creamy.
- Add the pumpkin puree and vanilla extract to the butter and sugar. Mix until combined.
- Stir the flour mixture into the wet ingredients. Mix on a low speed until the flour mixture until a thick, soft dough forms.
- Scoop and roll dough into balls.
- In a small bowl, whisk together cinnamon, sugar and pumpkin spice then roll dough in the cinnamon sugar mixture. Place on the prepared baking sheet.
- Bake & cool! Press the cookies down slightly before and after baking to assist in the spread. Let cool on the sheets for a little bit then transfer to a wire rack.
Substitutions and Additions
- Swap out the pumpkin pie spice for more cinnamon or your preferred blend of spices.
- Add white chocolate chips.
- Use coconut sugar in place of the granulated sugar.
- Use coconut oil in place of butter/vegan butter (the cookies won’t spread as much).
- Don’t want to use coconut flour? You might prefer my almond flour pumpkin chocolate cookies. For nut free cookies you might enjoy my vegan pumpkin chocolate chip cookies (made with gluten free all purpose flour).
More Homemade Spice Blends
Fridge or Freeze for Later
While these cookies are easy enough to make in a moments notice, you can also prep ahead of time to pull out whenever you’re ready. To do so you have a few options:
- Roll cookie dough into balls ready to bake.
- Place the balls of dough on a lined baking sheet (one that fits in the freezer) in a single layer. Freeze for 1-2 hours until frozen.
- Transfer the frozen dough to a freezer safe container or bag.
- Bake from frozen – follow baking directions as written but add a few extra minutes to the overall bake time.
- Bake defrosted dough – transfer frozen dough to the fridge and let defrost about 3-4 hours then bake as normal.
Freeze Baked Cookies
- After baking, allow cookies to cool completely on a cooling rack.
- Place the cookies on a lined baking sheet (one that fits in the freezer) in a single, even layer. Freeze for 1-2 hours until frozen.
- Transfer the frozen cookies to a freezer safe bag or container.
- Tip: Place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together
- Baked cookies will keep up to 2 months.
Almond Flour Pumpkin Snickerdoodles
These pumpkin snickerdoodles are thick, chewy and undetectably gluten free!
- 1/4 cup granulated sugar (50 g)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 3/4 cups almond flour (265 g)
- 2 tablespoons coconut flour (14 g)
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup softened butter, salted or unsalted, softened to room temperature (113 g)
- 3/4 cup granulated sugar (150 g)
- 2 teaspoons vanilla extract (10 ml)
- 1/4 cup pumpkin puree (56 g)
- Preheat oven to 350°F/180°C. Line a couple of large baking sheets with baking paper or silicone baking mats. Set aside.
- In a small bowl, whisk together the cinnamon-sugar mixture until combined. Set aside.
- In a medium sized mixing bowl whisk together the dry ingredients: almond flour, coconut flour, cinnamon, pumpkin spice, cream of tartar, baking soda and salt.
- In another large mixing bowl combine the butter and sugar. Mix together using a hand-held electric or stand mixer. Beat on high 1-2 minutes until smooth and creamy.
- Add the pumpkin puree and vanilla extract. Mix on a low seed until combined. Make sure to scrape down the sides of the bowl as needed.
- Begin adding the dry ingredients to the bowl with the mixer running on low. Add a little bit at a time until fully combined. You should end up with a thick, soft dough.
- Scoop out the dough and roll into balls, about 1.5 -2 tablespoons worth at a time. Roll the balls in the cinnamon-sugar mixture then place on your lined baking sheet. Leave about 3 inches of space between each cookie to leave room for spreading. Gently press down on the cookies to encourage them to spread out.
- Place in the middle of the oven and bake for 9-11 minutes. Less time in the oven will make for softer cookies, more time will make for crispier edges. Fresh out of the oven the cookies will still look slightly puffy. Gently press down to flatten them out fully. Sprinkle a little more of the cinnamon-sugar mixture over the top to cover the newly exposed cracks in the cookie.
- Allow the cookies to cool about 10 minutes on the cookie sheet before transferring them to a wire-rack to fully cool.
- Store in an airtight container for at least 7 days and enjoy!
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