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!
Servings: 16
Ingredients
For the pumpkin snickerdoodles
- 1¼ cup finely ground almond flour
- ¼ cup tapioca starch or arrowroot starch
- 2 teaspoons pumpkin spice blend (2 teaspoons pumpkin spice blend = 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, pinch of ground clove)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon Diamond Crystal kosher salt
- ⅔ cup coconut sugar use blonde coconut sugar for a lighter colored cookie
- ⅓ cup melted refined coconut oil at room temperature
- 2½ tablespoons canned pumpkin purée (not pumpkin pie filling; blot lightly with paper towel if watery)
- 1½ teaspoons vanilla extract
- 1 large egg yolk (not the whole egg!)
For the coating
- 1 tablespoon coconut sugar
- 1½ teaspoons pumpkin spice blend
Instructions
- In a medium bowl, whisk together almond flour, tapioca starch, pumpkin pie spice, cream of tartar, baking soda, and salt until uniform.
- In a large bowl, beat the coconut sugar, melted coconut oil, pumpkin purée, and vanilla with an electric mixer on medium to medium-high speed until smooth.
- Add the egg yolk and beat on medium-high until the mixture is ribbony, thick, and lighter in color (about 2 minutes).
- Add the dry mixture to the wet and mix on low just until combined. The dough will be soft but cohesive.
- Cover and refrigerate the dough for at least 2 hours (or overnight) until firm enough to scoop and roll.
- When ready to bake, heat the oven to 375°F (190°C) with a rack in the middle. Line two rimmed baking sheets with parchment.
- In a small bowl, stir together the coating ingredients.
- Using a medium disher, divide the dough into 16 equal portions, about 1¼-tablespoon each. Use your hands to roll each portion into a round ball. Next, coat each ball generously in the spiced sugar.
- Arrange 8 cookies per baking sheet, spaced about 2 inches apart. Bake one tray at a time in the center of the oven for 9 to 11 minutes, until edges are golden and centers are soft but set. Always use a cool tray—never scoop dough onto a hot sheet pan or the cookies will overspread.
- Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
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 1–2 minutes to the bake time.
Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Fiber: 1g | Sugar: 5g