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Paleo Pumpkin Snickerdoodles Recipe

Paleo Pumpkin Snickerdoodles

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Looking for the perfect gluten-free fall dessert? Try this Paleo Pumpkin Snickerdoodles Recipe! Light, fluffy + SO yummy!
WW Freestyle Points 3
Prep Time : 1 hour
Cook Time : 15 minutes
Total Time : 1 hour 15 minutes
Serves : 18 cookies
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For rolling:


  • 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

Nutrition Facts

Nutrition Facts
Paleo Pumpkin Snickerdoodles
Amount Per Serving (1 cookie)
Calories 92 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 9mg3%
Sodium 92mg4%
Potassium 42mg1%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 2g4%
Vitamin A 273IU5%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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