Paleo Pumpkin Snickerdoodles are the perfect gluten free fall dessert! Low in sugar & packed with flavor, they’re a delicious paleo holiday dessert! This recipe is sponsored by Bob’s Red Mill. Have you tried their paleo baking flour?? It’s amazing!
This post may include affiliate links. Click here to read my policy.
These Paleo Pumpkin Snickerdoodles are seriously the best fall dessert! Naturally gluten free, grain free and dairy free – these healthier cookies are a twist on a holiday favorite. These paleo snickerdoodles are easy to make with only a few ingredients including pumpkin puree and spices. They’re going to be your favorite paleo dessert for the holidays!
Finding out that I was gluten intolerant a few weeks ago has kinda been a bummer. While I usually stick away from gluten/grains (we eat about 90% paleo/whole 30), I love the occasional giant bowl of pasta, or cookie.
Thankfully I don’t have celiac disease, so I’m not allergic to gluten, but I’m finding that when I do eat it…I really pay for it for a few days after.
Not only does it make me incredibly bloated, sometimes it really hurts my stomach and can even give me a headache. Not fun!
With that being said, I’ve been thinking about fall treats and wondering what I’m going to do.
So many of my favorite recipes have gluten in them, and so many recipes/treats that other people make have it in them too (think… apple cider donuts, pumpkin pie, cookies, cakes… see where I’m going here?)
I always get excited when I find new products like this, but I’ll admit – I try not to get my hopes up. There have been one too many experiences where I get a new product, can’t wait to use it, and then it totally fails.
It’s so annoying because not only have you spent money on this, now your food doesn’t taste good, and you’re just bummed. I had really high hopes for this flour, but I tried not to get too excited.. because I’ve had quite a few paleo baking fails in the past!
We make regular snickerdoodle cookies every year around Christmas time, but I wanted to try to make them a little more fall friendly with the addition of pumpkin.
One of my all time favorite cookie recipes is my friend Madison’s Pumpkin Snickerdoodle Cookies. They’re SO good, but even though I love them, when I eat too many I don’t feel great. I was inspired by her recipe to make a paleo version and let me just tell you, they are OUT OF THIS WORLD.
The Paleo Pumpkin Snickerdoodles were so yummy, that this isn’t intended to be an arty half eaten cookie shot. this was just me getting hungry while taking the photos and not being able to wait any longer. By the time I was done taking the photos I think I had probably eaten half the batch. They’re that delicious! You have to try them.
If you love pumpkin, you have to check out these 30 Healthy Pumpkin Recipes!
I can already tell that these will be my new favorite fall cookie. I was SO impressed with the Bob’s Red Mill Paleo Baking Flour. It’s made with really clean ingredients, helped make these cookies actually taste yummy + is affordable compared to other paleo baking flours. I’m looking forward to experimenting with it more in the kitchen to continue making delicious things.. I’m thinking healthy apple cider donuts might be next up.. what do you guys think?? You can get the baking flour on the Bob’s Red Mill site or Amazon.
Things we used for this recipe:
silpat baking sheets (I swear by these for making cookies!)
Can you make these cookies without the paleo baking flour?
No, you can’t. Paleo baking is super finicky. I’ve found the perfect ratio of ingredients for these cookies + wouldn’t recommend substituting anything out in them!
Do you need to chill the dough?
YES! You absolutely do. If you don’t chill the dough you will likely wind up with flat cookies that over spread, and they definitely will not be the perfect crispy on the outside/soft on the inside ratio!
Looking for other gluten free desserts to try? Check these out!
Paleo Pumpkin Snickerdoodles
- In a large bowl mix together maple syrup, pumpkin puree, coconut oil, egg + egg white.
- Stir in Paleo Baking Flour, baking soda/powder + spices.
- Chill dough in fridge for 1 hour (This is mandatory and cookies will not come out the same if you do not chill the dough)
- Preheat oven to 350. Mix together cinnamon and sugar for rolling mixture off to the side.
- Remove dough from refrigerator and shape into 1 inch balls. Roll each ball in cinnamon/sugar mixture and place on a greased cookie sheet or silpat liner
- Press the balls down with the palm of your hand or a greased bottom of a glass to flatten
- Bake at 350 for 10-15 minutes until golden brown