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Gluten free pumpkin snickerdoodles

Gluten Free Pumpkin Snickerdoodles

These grain free, gluten free and dairy free pumpkin snickerdoodles are easy to create! Ready in an hour, they’re a great Fall treat!


  • 1 1/2 cups almond flour use flour, not meal
  • 3 tbsp coconut flour
  • 2 tbsp tapioca flour
  • 1/2 cup light colored honey
  • 1 tsp pumpkin pie spice
  • 1/4 cup coconut oil solid, not liquid
  • 1/2 cup pumpkin purée
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 3 tbsp cinnamon
  • 1/2 cup coconut sugar


  1. Preheat oven to 350 degrees. Line a cookie sheet with a silpat or parchment paper.

  2. In a stand mixer, combine flours together. Stir to combine.

  3. Add honey, pumpkin pie spice, coconut oil, pumpkin purée, baking soda, and vanilla to flours. Stir for 2-3 minutes or until well combined.

  4. In a small bowl, whisk together cinnamon and coconut sugar.

  5. Scoop 1 tablespoon sized balls of dough into hand. Roll into a ball and then roll in cinnamon sugar mixture.

  6. Place on cookie sheet. With a water glass or flat surfaced object, press down on dough to flatten. *Cookies do not spread much so create the shape you desire before baking.

  7. Bake in oven for 8-10 minutes or until lightly browned. Remove from oven and cool.

  8. These cookies freeze well so bake a double batch to pop in the freezer for later on!