Chewy Pumpkin Snickerdoodles (Paleo and Gluten Free)

These pumpkin snickerdoodles are chewy in the middle, crispy on the edges, and spiced just right. They’re the perfect paleo and gluten free cookie for autumn!

Why you’ll love these pumpkin snickerdoodles

If you’re craving a fall twist on a classic cookie, these chewy pumpkin snickerdoodles are it. They’ve got the soft and chewy bite of my regular snickerdoodles, but with just enough pumpkin purée to keep things moist without turning cakey. And don’t worry—what they lack in pumpkin purée, they more than make up for in pumpkin spice. Between the warmly spiced dough and the sugar coating, these cookies taste like autumn in a bite.

And yes—they’re paleo and gluten free! But here’s the kicker: they passed the ultimate taste tests with my non-paleo friends and family, including my strength coaches and my high school senior son’s buddies. No one guessed they were grain-free, and every single cookie disappeared.

The secret to chewy (not cakey) pumpkin snickerdoodles

Pumpkin purée adds flavor and moisture, but too much can make cookies puff up like muffin tops. The secret here is balance: a small amount of pumpkin plus a generous dose of pumpkin pie spice. That way, you get the flavor of pumpkin without losing that signature chewy snickerdoodle texture. Also, I use only an egg yolk (not the whole egg) to keep the moisture content down. (Craving a soft and cakey cookie? Bake my Pumpkin Cookies instead!)

How to make pumpkin snickerdoodles

Mix the dry ingredients

In a medium bowl, combine the almond flour, tapioca starch, pumpkin pie spice, cream of tartar, baking soda, and salt.

Whisk until uniform.

Beat the wet ingredients

In a large bowl, combine the coconut sugar, melted coconut oil, pumpkin purée, and vanilla.

Mix everything together with an electric hand mixer on medium to medium-high speed until smooth.

Add the yolk.

Beat in the egg yolk on medium-high until the mixture is ribbony, thick, and lighter in color (about 2 minutes).

Combine wet and dry ingredients

Add the dry mixture to the wet ingredients.

Mix the cookie dough on low until just combined.

Chill dough well

Cover and refrigerate the dough for at least 2 hours (or overnight). This step is essential—the dough needs to be cold and firm before rolling or the cookies will spread too much in the oven.

Prep the oven and baking sheets

Heat oven to 375°F with a rack in the middle. Line two rimmed baking sheets with parchment paper.

Coat the dough balls

Once the dough is chilled and firm, use a medium cookie scoop to divide the dough into 16 even portions (about 1¼ tablespoons each).

Then, use your hands to roll the portioned cookie dough into round balls.

Next, stir together the coconut sugar and pumpkin pie spice in a small bowl. Coat each cookie dough ball generously in the spiced sugar.

Bake one tray at a time

Arrange 8 cookies per parchment-lined rimmed baking sheet, spaced about 2 inches apart.

Bake each tray for 9 to 11 minutes…

…or until the edges are golden and the centers are soft but set.

Always start with a cool sheet pan—if the tray is hot from a previous batch, the dough will melt too quickly and the cookies will overspread.

Cool

Let the cookies rest on the baking sheet for 10 minutes…

…before transferring to a wire rack to cool completely.

Enjoy!

Tips for the best paleo pumpkin snickerdoodles

• Chill before rolling. Cold dough = cookies that hold their shape. Warm dough = sad pancake cookies.
• Don’t add extra pumpkin. A little purée plus lots of spice gives the best chewy texture and flavor.
• Blot watery pumpkin. Too much liquid will ruin the chew.
• Generous pumpkin spice. The spice blend is what makes these taste pumpkin-y even with just a little purée.
• Weigh your ingredients. If you hit the Metric button on the recipe card below, you’ll see all the weight measurements for the ingredients. Using a kitchen scale to measure ingredients is the best way to get consistent, bakery-worthy results every time.
• Bake one tray at a time. For even baking, always bake a single tray in the center of the oven. And never reuse a hot tray—cookies will overspread if the dough starts melting on contact.

Make ahead, storage, and freezing tips

• Make ahead: Mix the dough, chill, and keep covered in the fridge for up to 2 days before rolling and baking.
• Storage: Store cooled cookies in an airtight container at room temp for up to 4 days. They’ll stay chewy but may soften slightly.
• Freeze unbaked dough balls: Chill the dough, scoop, roll, and freeze the dough balls (without coating) on a sheet pan. Once solid, transfer to a freezer bag. Bake from frozen—just roll in sugar first and add 1 to 2 minutes to the bake time.

Make it a pumpkin party!

Got extra pumpkin puree? Don’t let it go to waste! Whip up my Pumpkin Mug Cake, Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Pumpkin Pie Bars, Pumpkin Bars, or my Pumpkin Custard for another quick and cozy treat.