Looking for the perfect gluten free fall dessert? Try this Paleo Pumpkin Snickerdoodles Recipe! Light, fluffy + SO yummy! This recipe is sponsored by Bob’s Red Mill. Have you tried their paleo baking flour?? It’s amazing!
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I don’t think I’ve ever been quite as excited about sharing a recipe as I am for these Paleo Pumpkin Snickerdoodles. I made them a few weeks ago (way before it was actually time for pumpkin and all things fall, because that’s what you have to do as a food blogger!), and I’ve been holding on to the recipe pretty much counting the days for it to finally become time to share these. In case you’re wondering why I’m so excited… these are pretty much one of the best healthy desserts I have ever created, and they’re paleo/gluten-free which is a pretty hard task to master in baked goods.
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 knew I had to come up with some of my own healthy fall recipes, and was SO excited when I came across Bob’s Red Mill Paleo Baking Flour.
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. (And a little healthier, they have about 4 sticks of butter in them.) I basically took the unhealthy recipe out and started subbing each ingredient. I tasted the batter and tweaked it as I went through the recipe, chilled them, put them in the oven.. and waited so impatiently. When they finally came out of the oven I could hardly wait to try them… and once I did… OMG. 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.
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!)
Paleo Pumpkin Snickerdoodles
Looking for the perfect gluten-free fall dessert? Try this Paleo Pumpkin Snickerdoodles Recipe! Light, fluffy + SO yummy!
- 4 tablespoons maple syrup
- 2 tablespoons pumpkin puree
- 4 tablespoons melted coconut oil
- 1 egg
- 1 egg white
- 1.5 cups Bob's Red Mill Paleo Baking Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 teaspoon coconut sugar
- 1 teaspoon cinnamon
- 2 tbsp coconut sugar
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
You can get the nutrition facts for this recipe here.