Soft and chewy pumpkin snickerdoodle cookies are a must-bake this fall! They are packed with pumpkin pie spice and are easy to make. These pumpkin snickerdoodle cookies are Grain-free, gluten-free, dairy-free, and Paleo-friendly.

These soft and chewy pumpkin-spiced snickerdoodle cookies have quickly become one of my sweet favorites this fall.

Made with whole food ingredients, this cookie recipe is gluten-free, grain-free, refined sugar-free, and paleo-friendly, yet perfectly sweet and packed with pumpkin flavors.

Tom and I can’t stop eating them!

These Pumpkin Donuts with Maple Cashew Glaze, this vegan Pumpkin Bread, and these Pumpkin Oatmeal Breakfast Bars are three other pumpkin recipes I have been making on repeat the last month.

But now, I’m super excited to share this recipe with you!

snickerdoodle cookies are stacked on top of each other. someone has taken a bite from the top one. The pumpkin cookies have been rolled in cinnamon sugar

They are naturally gluten-free, grain-free, dairy-free, paleo, and refined sugar-free.

Traditionally, cookies are made with white or brown sugar, white wheat flour, and butter, making them an indulgent treat that should be enjoyed in moderation.

However, with a few easy swaps, I managed to make these pumpkin cookies paleo-friendly.

  • By using coconut flour instead of wheat flour this recipe becomes grain-free, gluten-free, and paleo-friendly.
  • Additionally, these paleo cookies are sweetened with maple syrup, which means they are refined sugar-free.
  • To make this recipe dairy-free, as well as eliminating the butter, I added Almond butter. Not only is it delicious, but it’s also a great gooey/chewy texture to the cookie.
  • Last but not least

Ingredients You Need to Make Pumpkin Snickerdoodle

  • Pumpkin puree – make sure it’s puree, not pie filling. Better yet, use my homemade pumpkin puree recipe
  • Egg – bring to room temperature before adding to the batter
  • Coconut flour – a low-carb, gluten-free, and grain-free replacement for white wheat flour in baking
  • Maple syrup – sweetens the cookies without using refined sugar
  • Almond butter – replaces butter, and adds a nutty taste.
  • Baking soda – used as a leavening agent; helps the cookies rise
  • Pumpkin spice – usually consisting of cinnamon, nutmeg, ginger, cloves and allspice.
  • Coconut sugar & cinnamon – to roll the cookie dough in it for a crunchy coating

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Now Let’s Make These Pumpkin Cookies

instructions to make almond flour pumpkin snickerdoodle cookies.
instructions to make almond flour pumpkin snickerdoodle cookies.

First, in a large bowl, mix together the pumpkin puree, egg, maple syrup, and almond butter.

Then, in a separate bowl, thoroughly combine coconut flour, baking soda, and pumpkin spice.

Gently fold dry ingredients into the wet ingredients. Mix until combined.

Then, cover the dough and place it in the freezer for 20 – 30 minutes.

instructions to make almond flour pumpkin snickerdoodle cookies.
Instruction on how to make healthy and easy pumpkin cookies in a bowl step by step

Next, in a small dish, prepare the cinnamon-sugar coating.

Then, scoop the cookie dough into equal-sized dough balls and roll the dough balls around in the cinnamon-sugar, covering the entire cookie dough ball.

Place the snickerdoodle balls on a lined baking tray and gently press down to shape into cookies since they won’t spread like regular cookies.

Bake for 0-12 minutes or until the top is slightly cracked.

Lastly, let the pumpkin snickerdoodle cookies cool for 10 minutes. Enjoy!

Tips  for the Best Soft Pumpkin Snickerdoodle Cookies

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1. Sift dry ingredients

Sifting dry ingredients before mixing can help avoid any clumps and remove any unwanted particles.

2. Pack the dry ingredients when measuring

Spoon dry ingredients into measuring cups and level off the ingredients with the back of a knife.

Be sure to allow cookie dough to chill in the freezer for at least 20 – 30 minutes to avoid cookies spreading out too much while baking. You can also refrigerate it overnight.

Press down your cookie dough balls slightly (so they are approximately 3/4 to 1 inch thick) before baking in the oven.

Since they won’t spread much, size the cookies to your preference. For thinner, wider cookies, press down until they are about 1/2 inch.

How to Store Almond Flour Cookies

These yummy pumpkin snickerdoodle cookies will stay good in the fridge for up to a week (if they last that long!)

And yes you can freeze them!

Additionally, you can make the dough ahead of time and just freeze the dough!

If you freeze the cookies after they are baked, allow them to thaw to room temp before serving.

What’s your favorite pumpkin cookie recipe? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

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A batch of keto snickerdoodles pm a board. They are coated with cinnamon sugar. There is a bite on one snickerdoodle cookie. The texture appear to be soft and chewy.

Get the recipe:Pumpkin Snickerdoodle Cookies

These soft and pillowy Pumpkin Snickerdoodle Cookies are the perfect fall treat. They are Paleo, gluten-free, and refined sugar-free.
4.42 stars (24 reviews)

Ingredients

Wet Ingredients

  • 1 egg, room temperature
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup almond butter, smooth, unsweetened *

Dry ingredients

  • 1/4 cup coconut flour, packed
  • 3/4 cup almond flour, packed
  • 1/4 cup coconut sugar
  • 1/2 tsp baking soda
  • 2 heaping tsp pumpkin spice

Cinnamon Sugar Coating

  • 3 tbsp coconut sugar
  • 1 heaping tsp cinnamon

Instructions 

  • Preheat the oven to 350 F
  • In a large bowl, mix the wet ingredients together – pumpkin puree, egg, maple syrup, and almond butter.
  • In a separate bowl, combine coconut flour, almond flour, coconut sugar, baking soda, and pumpkin spice. Gently fold dry ingredients into the wet ingredients.
  • Cover dough and place in the freezer for 20 – 30 minutes.
  • In a small dish, prepare the cinnamon-sugar coating.
  • Scoop the cookie dough into equal-sized dough balls. Roll the dough balls around in cinnamon sugar, covering the entire cookie dough ball.
  • On a lined baking sheet, press down the cookie dough balls with the palm of your hand to shape the cookies. *
  • Bake 8 – 10 minutes or until the top is slightly cracked.

Notes

* Use smooth unsweetened and unsalted almond butter. (I used Trader Joe’s Smooth Raw Almond Butter)
** The cookies will only expand some, but not a ton. So you can press them into the size and thickness of cookies you prefer. I personally like my pumpkin snickerdoodle thick!
Serving: 1g, Calories: 143kcal, Carbohydrates: 15g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 16mg, Sodium: 116mg, Fiber: 2g, Sugar: 11g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

A plate of pumpkin snickerdoodle cookies coated with cinnamon sugar. There is a glass of milk and 2 little pumpkins in the background. There is also a bite into one of the pumpkin cookies that appear to be soft and chewy in texture.