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pumpkin snickerdoodles

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 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 20 cookies
Calories 101kcal
Author Tessa


Cinnamon Sugar Coating


  • 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.


Calories: 101kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 57mg | Potassium: 31mg | Fiber: 2g | Sugar: 9g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg