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pumpkin snickerdoodles
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Gluten-Free Pumpkin Snickerdoodles

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. 
Course Dessert
Cuisine American
Keyword gluten-free pumpkin snickerdoodles
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 20
Author Tessa Fisher

Ingredients

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1/2 cup (112g) organic cane sugar
  • 2 tablespoons maple syrup
  • 1/4 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) almond flour
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Cinnamon Sugar Coating

Instructions

  • 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 1/4 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.