These chewy Paleo Pumpkin Snickerdoodles couldn’t be easier to make! Perfect for the holidays or anytime you crave a sweet, soft, pumpkin spiced cinnamon sugar cookie. Grain free, gluten free, dairy free, Paleo.
When it comes to baking, cookies are my absolute favorite!
From classic chocolate chip cookies to sugar cookies, to oatmeal raisins cookies, whoopie pies and creme pies, and copycat Oreos, cookies are simply the best.
Today I have a treat for you that’s perfect for fall and winter holidays, and really anytime of course!
Pumpkin snickerdoodles have the cinnamon sugar flavor of traditional snickerdoodles with a softer texture from the pumpkin.
Plus extra pumpkin spice flavor, of course! Let’s get into the details so you can make them ASAP!
What You Need to Make These Paleo Pumpkin Snickerdoodles
With good for you ingredients like pureed pumpkin, eggs and almond flour, these cookies are both delicious and healthy.
Here’s everything you’ll need to make these pumpkin snickerdoodles:
- egg
- maple sugar, or coconut sugar
- ghee, or coconut oil, melted
- pumpkin puree
- pure vanilla extract
- blanched almond flour
- tapioca flour, or arrowroot
- fine sea salt
- aluminum free baking powder
- ground cinnamon
- pumpkin pie spice
How to Make Paleo Pumpkin Snickerdoodles
In a large bowl, whisk together the egg, sugar and ghee (or coconut oil) until smooth, then add the pumpkin puree and vanilla and whisk well.
To the same large bowl, add the almond flour, tapioca, salt and baking powder plus the spices and mix well to form a dough.
Chill the dough in the refrigerator for 20-30 minutes. Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.
While the oven preheats, in a medium bowl mix together the maple sugar and cinnamon for the cinnamon sugar coating.
After the cookie dough is firm enough to roll, roll the dough into small balls about 1 1/2 tablespoons each and gently coat each one in the cinnamon sugar mixture.
Once all the dough is used up, flatten each one with your palm to about 1/2” thickness.
Bake one batch at a time in the preheated oven for 10-11 minutes or until set. Cool on the baking sheet for at least 5 minutes, then carefully transfer to wire racks to fully cool.
Storing Pumpkin Snickerdoodles
These cookies will soften when in a sealed container, and become more chewy when they’re loosely covered.
They do not need refrigeration – room temperature works best.
You can also wrap freeze these snickerdoodles to keep them for longer. Simply thaw in the refrigerator and then keep at room temperature to serve.
I hope you love these pumpkin snickerdoodles as much as I do! Grab your ingredients because it’s time to bake – let’s go!
Paleo Pumpkin Snickerdoodles
Paleo Pumpkin Snickerdoodles
These chewy Paleo Pumpkin Snickerdoodles couldn’t be easier to make! Perfect for the holidays or anytime you crave a sweet, soft, pumpkin spiced cinnamon sugar cookie. Grain free, gluten free, dairy free, Paleo.
Ingredients
Cookie Dough:
- 1 large egg at room temperature
- 2/3 cup maple sugar or coconut sugar
- 3 tablespoons ghee or coconut oil, melted
- 1/2 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 cups blanched almond flour
- 1/3 cup tapioca flour or arrowroot
- 1/4 teaspoon salt
- 1 teaspoon aluminum free baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Cinnamon Sugar Coating:
- 1/2 cup maple sugar
- 1 teaspoon ground cinnamon
Instructions
-
In a large bowl, whisk together the egg, sugar and ghee (or coconut oil) until smooth, then add the pumpkin puree and vanilla and whisk well.
-
To the same large bowl, add the almond flour, tapioca, salt and baking powder plus the spices and mix well to form a dough. Chill the dough in the refrigerator for 20-30 minutes. Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.
-
While the oven preheats, in a medium bowl mix together the maple sugar and cinnamon for the cinnamon sugar coating.
-
After the cookie dough is firm enough to roll, roll the dough into small balls about 1 1/2 tablespoons each and gently coat each one in the cinnamon sugar mixture, then place on the prepared baking sheet.
-
Once all the dough is used up, flatten each one with your palm to about 1/2” thickness.
-
Bake one batch at a time in the preheated oven for 10-11 minutes or until set. Cool on the baking sheet for at least 5 minutes, then carefully transfer to wire racks to fully cool.
-
The cookies will become chewier as they cool. Store in a sealed container at room temperature for up to 3 days. They can be refrigerated or frozen, wrapped up tightly, to keep for longer. Enjoy!
Nutrition
Want More Paleo Friendly Holiday Cookie Recipes? Try One of These!
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Wow, these pumpkin snickerdoodles are incredibly soft, with cinnamon in them, so fall! Quick to make, delicious, and worth the wait!
What an amazing cookies!
These pumpkin snickerdoodles are very soft and have cinnamon in them. They taste like fall!