These soft and chewy Gluten-Free Pumpkin Snickerdoodles are made with almond flour, tapioca starch, maple syrup, and pumpkin spice! Dairy-free and egg-free.
Pumpkin meets snickerdoodle and one of the best cookies is taken to the next level.
Classic snickerdoodles have become a favorite for good reason. But add to it pumpkin flavor and fall spices, you've got the perfect fall cookie.
These are easily made gluten-free and egg-free with the use of almond flour and tapioca starch. The result are chewy snickerdoodles with a delicious fall twist.
Why you'll love this recipe
- Soft, chewy cookies
- Fall flavors
- Gluten-free and vegan
- Easy recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Gives our cookies a soft and buttery crumb.
Tapioca starch - Acts as a binder and gives the cookies a chewy texture.
Maple syrup - This unrefined sweetener adds sweetness and depth of flavor in lieu of brown sugar without being overly sweet.
Organic cane sugar - This vegan-friendly sugar is less refined than white sugar and helps sweeten in combination with the maple syrup.
Pumpkin puree - Use 100% real pumpkin purée and not pumpkin pie filling. (Like in these pumpkin oatmeal cookies!)
Ground flaxseed - Flaxseed helps work as our egg replacer and binder.
Cream of tartar - Gives traditional snickerdoodles chew and tang.
Pumpkin pie spice - Use store-bought or homemade pumpkin spice!
Ground cinnamon - A snickerdoodle isn't complete unless rolled in plenty of cinnamon sugar coating.
Vanilla extract - Use pure vanilla extract for the best quality and flavor.
Before you start: Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. In a small bowl, combine ground flaxseed and the 3 tablespoons of water.
Step 1: In a large bowl, combine organic cane sugar with the wet ingredients—maple syrup, followed by pumpkin puree.
Add the flax egg, followed by vanilla extract. Whisk to combine.
Stir until all ingredients are incorporated and the dough has formed.
Step 3: Place organic cane sugar and cinnamon on a plate or low bowl. Use a tablespoon or #40 cookie scoop to scoop out the dough. Roll dough in between your hands into a ball.
Place cookie dough balls on a plate with cinnamon sugar mixture, roll to coat, then place on prepared baking sheet.
Step 4: Press dough balls halfway down to slightly flatten with the palm of your hand. Bake for 10-12 minutes, or until cookies are set on the outside. Allow to cool on a wire rack.
- The dough will be sticky, so lightly dampen your hands with water before rolling the dough.
- Prep your cinnamon-sugar mixture before beginning so that it is ready to go.
Store these snickerdoodle cookies in an airtight container at room temperature for 3-5 days.
Beyond cinnamon sugar on top, this ingredient is what gives snickerdoodles its "tang." It is an acid, which adds flavor and also makes cookies chewy. I definitely recommend keeping this ingredient on hand for baking!
Classic snickerdoodle recipes impart a cinnamon flavor combined with the sweetness of sugar. This twist on the snickerdoodle adds pumpkin pie spice for a more seasonal flavor.
For this recipe, use pure pumpkin puree and not pumpkin pie filling.
So, want more pumpkin treats? Check out these flourless pumpkin bars from Detoxinista or the recipes below!
More pumpkin desserts
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Gluten-Free Pumpkin Snickerdoodles
Cinnamon Sugar Coating
- ¼ cup organic cane sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a small bowl, combine ground flaxseed and the 3 tablespoons of water. Set aside for 3-5 minutes.
- In a medium bowl, combine organic cane sugar and maple syrup, followed by pumpkin puree. Whisk to combine. Then add the flax egg, followed by vanilla extract. Whisk to combine.
- Add almond flour, tapioca starch, cream of tartar, baking soda, salt, and pumpkin pie spice. Stir until all ingredients are incorporated and dough has formed. Dough will be sticky.
- Place the ¼ cup organic cane sugar and 2 teaspoons cinnamon for the coating on a plate or low bowl. Use a fork to combine. The dough will be sticky, so lightly dampen your hands with water, and use a tablespoon to scoop out dough. Roll dough in-between your hands into a ball. Place on plate with cinnamon sugar, roll to coat, then place on prepared baking sheet.
- Press dough balls halfway down to slightly flatten with the palm of your hand. Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 2-3 minutes then transfer to a wire rack to cool.