Gluten-Free Pumpkin Snickerdoodles

Pumpkin snickerdoodles spread out on a marble surface.

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

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 101kcal

Author Tessa

Ingredients

1 tablespoon ground flaxseed
3 tablespoons water
½ cup organic cane sugar 112 g
2 tablespoons maple syrup
¼ cup pumpkin puree
1 teaspoon pure vanilla extract
2 cups almond flour 240 g
2 tablespoons tapioca starch
¼ teaspoon salt
½ teaspoon cream of tartar
½ teaspoon baking soda
2 teaspoons pumpkin pie spice

Cinnamon Sugar Coating

¼ cup organic cane sugar
2 teaspoons ground cinnamon

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 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.

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