These paleo pumpkin snickerdoodles are soft and chewy, with warm pumpkin spice and a cinnamon sugar coating. Made with almond flour and real pumpkin puree, they’re an easy gluten-free fall cookie with a dairy-free option.
Updated October 1, 2026: This post now includes refreshed photos, additional baking tips, and clearer instructions. The original recipe remains unchanged.
When it comes to baking, cookies are my absolute favorite!
Pumpkin and cinnamon sugar are one of the best combination, aren’t they? And these pumpkin snickerdoodle cookies bring them together in the simplest way!
They have the cozy flavor of a snickerdoodle with a softer texture from the pumpkin. A little tapioca flour complements the almond flour, and a quick chill makes the dough easier to roll.
You don’t need a mixer, just a bowl, a whisk, and a spoon. Make a batch for a fall weekend, a Thanksgiving dessert tray, or an afternoon treat with coffee!
Why You’ll Love These Pumpkin Snickerdoodles
- Soft and chewy: Tender pumpkin cookies that become chewier as they cool.
- Full of fall flavor: Pumpkin puree, cinnamon, and pumpkin pie spice in every bite.
- Easy to make: No mixer required, with just 20–30 minutes of chilling.
- Gluten free and grain free: Made with almond flour and tapioca flour.
- Dairy-free option: Use coconut oil instead of ghee.
- Great for sharing: One batch makes about 24 cookies.
Ingredients for Paleo Pumpkin Snickerdoodles
You’ll find the full measurements in the recipe card below. Here are a few things to keep in mind when gathering your ingredients.
Blanched almond flour: Use finely ground blanched almond flour for a tender texture. Almond meal is coarser and won’t give the same result.
Tapioca flour: Also labeled tapioca starch, this helps give the cookies structure and chew. Arrowroot is an alternative included in this recipe.
Pumpkin puree: Use plain pumpkin puree, not sweetened pumpkin pie filling. Stir the puree before measuring. Very watery homemade puree can make the dough harder to handle.
Maple sugar: My preference for both the dough and cinnamon sugar coating. Coconut sugar works in the dough, but gives the cookies a darker color and a different flavor. Use a granulated sweetener here rather than maple syrup.
Ghee or coconut oil: Melt the fat, then let it cool slightly before mixing. For dairy-free cookies, use coconut oil. Refined coconut oil is a good choice if you prefer to avoid coconut flavor.
Egg: Use a large egg at room temperature so it mixes easily with the other ingredients.
Vanilla, cinnamon, and pumpkin pie spice: These give the cookies their warm fall flavor.
Baking powder and salt: Baking powder provides lift, while salt balances the sweetness. If you follow a strict grain-free diet, choose a baking powder made without cornstarch.
How to Make Pumpkin Snickerdoodles
Mix the dough
In a large bowl, whisk together the egg, maple sugar, and melted, slightly cooled ghee or coconut oil. Add the pumpkin puree and vanilla and whisk until combined.
Add the almond flour, tapioca flour, salt, baking powder, cinnamon, and pumpkin pie spice. Stir until everything is incorporated, with no dry pockets of flour.
Chill
Cover and refrigerate the dough for 20–30 minutes, or until it’s firm enough to roll. The dough will be soft before chilling.
Meanwhile, preheat your oven to 350°F and line two large baking sheets with parchment paper.
Roll and coat
Mix the maple sugar and cinnamon for the coating in a small bowl.
Scoop the chilled dough into portions of about 1½ tablespoons each. Gently roll into balls, coat in the cinnamon sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
Press each ball down to about ½-inch thickness. Flattening helps the cookies bake evenly.
Bake and cool
Bake one sheet at a time on the center rack for 10–11 minutes, until the cookies are set around the edges and the centers no longer look wet. They’ll still be soft when you take them out.
Let them cool on the baking sheet for at least 5 minutes before carefully transferring to a wire rack. Allow them to cool completely for the best texture.
Tips for the Best Pumpkin Snickerdoodles
- Measure the flour gently. Spoon it into your measuring cup and level the top instead of packing it down.
- Give the dough enough time to chill. If it’s still too sticky to roll after 30 minutes, refrigerate it a little longer.
- Keep the second batch chilled. Refrigerate the remaining dough or shaped cookies while the first sheet bakes.
- Flatten before baking. Aim for an even ½-inch thickness.
- Avoid overbaking. Look for set edges and centers that no longer appear wet; don’t wait for the cookies to feel firm.
- Handle warm cookies carefully. They’re delicate straight from the oven and firm up as they cool.
How to Store and Freeze
Room temperature: Once completely cool, store the cookies in a covered container at room temperature for up to 3 days. An airtight container keeps them softer; a loosely covered container helps preserve a slightly firmer, chewier texture.
Freezer: Freeze the cooled cookies in a tightly sealed freezer container or bag, with parchment between layers. For best quality, enjoy within 2 months. Thaw the amount you need at room temperature before serving.
Frequently Asked Questions
Are these pumpkin snickerdoodles dairy free?
Yes, when made with coconut oil. Ghee is derived from butter, so choose coconut oil if you need to avoid dairy.
Can I replace the almond flour with coconut flour?
Coconut flour absorbs much more liquid and cannot replace almond flour in equal amounts. This recipe is developed for almond flour; changing it would require adjusting the other ingredients.
Can I use maple syrup instead of maple sugar?
Use maple sugar for this recipe. Maple syrup adds liquid and would change the consistency of the dough. Coconut sugar is an alternative for the cookie dough.
Do I need to blot the pumpkin?
Blotting isn’t part of this recipe. Use plain pumpkin puree as measured. If your homemade puree has excess liquid, drain it before measuring so it’s closer in consistency to canned puree.
Why is my dough too sticky to roll?
The dough needs chilling before shaping. Warm ingredients or especially wet pumpkin puree can make it take longer to firm up. Keep chilling until you can gently roll it, and keep the remaining dough cold between batches.
Do these snickerdoodles need cream of tartar?
This version uses baking powder and does not require cream of tartar. It has the cinnamon sugar coating of a snickerdoodle, with a soft pumpkin texture.
Are these cookies vegan?
No, this recipe contains an egg. An egg-free substitution hasn’t been tested for this version.
More Paleo Cookie Recipes to Try
If you’re putting together a fall or holiday cookie tray, try these next:
These pumpkin snickerdoodles are such an easy way to bring a little fall flavor into your kitchen! If you make them, leave a comment and a star rating below, I’d love to hear how they turned out!
Paleo Pumpkin Snickerdoodles
Ingredients
Cookie Dough:
- 1 large egg at room temperature
- ⅔ cup maple sugar or coconut sugar
- 3 tablespoons ghee or refined coconut oil melted and slightly cooled
- ½ cup plain pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 cups finely ground blanched almond flour
- ⅓ cup tapioca flour or arrowroot starch
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder*
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Cinnamon Sugar Coating:
- ½ cup maple sugar
- 1 teaspoon ground cinnamon
Instructions
-
In a large bowl, whisk together the egg, sugar, and melted, slightly cooled ghee or coconut oil until combined. Add the pumpkin puree and vanilla and whisk until smooth.
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Add the almond flour, tapioca flour, salt, baking powder, cinnamon, and pumpkin pie spice. Stir with a spoon or spatula until fully combined.
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Cover and refrigerate for 20–30 minutes, or until the dough is firm enough to roll. If needed, chill longer.
-
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
-
In a small bowl, stir together the maple sugar and cinnamon for the coating.
-
Scoop the chilled dough into portions of about 1½ tablespoons each. Gently roll into balls, coat in the cinnamon sugar, and arrange on the baking sheets about 2 inches apart.
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Gently flatten each ball with your palm to about ½-inch thickness. Keep the second batch refrigerated while the first bakes.
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Bake one sheet at a time on the center rack for 10–11 minutes, until the edges are set and the centers no longer look wet. The cookies will still be soft.
-
Cool on the baking sheet for at least 5 minutes, or until firm enough to move. Carefully transfer to a wire rack and cool completely. Repeat with the remaining cookies.
Recipe Notes
- Dairy free: Use coconut oil instead of ghee.
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling.
- Flour: Use finely ground blanched almond flour. Coconut flour is not a direct substitute.
- Sweetener: Use granulated maple sugar or coconut sugar in the dough, not maple syrup.
- Baking powder: For a strict grain-free version, use baking powder made without cornstarch.
- Storage: Store completely cooled cookies at room temperature for up to 3 days. Airtight storage keeps them softer; loosely covered storage preserves a slightly firmer texture.
- Freezing: Freeze in a tightly sealed container, with parchment between layers, for up to 2 months for best quality. Thaw at room temperature.
- Yield and timing: Yield depends on scoop size. Allow about 1 hour for preparation, chilling, and baking two batches, plus cooling time.
Nutrition
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Echoing this comment with love
Omg delicious with gluten and dairy allergy it’s hard to find good cookies. Thank you so much love love these
Perfection!
it’s really very attractive challenge but food enthusiast
And I like your blog and recipes. I see comments at the top that ads are interfering with reading, but I open the page from my computer and I’m comfortable. Keep up the good work, you’re doing great!
These Gluten Free Pumpkin Snickerdoodles are a seasonal take on the classic snickerdoodle cookie.
Are the nutrition facts for one cookie?
Escaping the hustle and bustle of New York City doesn’t have to mean a long vacation. By filling up a full tank of gas or using the city’s public transportation, this fall, it’s easier than ever to get out of the city on an incredible day trip. Therefore, I rented a car at Rental24h.com and went with my sisters to a house outside the city that I rented.
Escaping the hustle and bustle of New York City doesn’t have to mean a long vacation. By filling up a full tank of gas or using the city’s public transportation, this fall, it’s easier than ever to get out of the city on an incredible day trip. Therefore, I rented a car at Rental24h.com and went with my sisters to a house outside the city that I rented.
I just made this cookies , They are so perfect Thanks