gluten-free pumpkin snickerdoodle cookies are easy to make and delicious. they also have zero added sugar and are a low calorie dessert so that you can enjoy them without any guilt or sugar overload.
this recipe is perfect if you're looking for a healthier alternative to a classic snickerdoodle cookie.
the pumpkin puree makes a moist and fluffy cookie for a tasty bite. snickerdoodles never disappoint and when you add the pumpkin flavor, it is a game changer.
with the flavor being off the charts, the texture has to be on the same level. the cookie has the perfect crunch on the outside with a light and fluffy center.
this fall-flavored cookie will be a great addition to your thanksgiving dessert table!
related recipes
- bakery style pumpkin muffins
- white chocolate pumpkin bars (with macadamia nuts!)
- pumpkin spice french toast
- pumpkin pie baked oatmeal (gluten-free + vegan)
ingredients
(scroll down for substitutions to make this recipe vegan)
- gluten-free flour
- brummel & brown yogurt spread
- egg yolk
- canned pumpkin
- vanilla extract
- baking soda
to make this recipe vegan-friendly
- substitute the brummel & brown for your preferred type of vegan butter
- use a flax egg instead of a regular egg. combine 1 tbsp of ground flax seeds with 2 tbsp of water and let sit ~5 min
frequently asked questions
yes, just make sure to not buy pumpkin pie filling as that has additional ingredients
not for these! the baking soda is just enough to make these fluffy and moist
your snickerdoodles are hard because you most likely overcooked the cookies or used too much flour
not needed in this recipe, you can press down lightly but that isn't necessary
they will last up to 7 days in an airtight container
if you try this recipe, please consider leaving a rating and comment at the end of this blog post. it is incredibly helpful to my business and to your fellow readers!
gluten-free pumpkin snickerdoodles
Ingredients
pumpkin snickerdoodle cookies
- ¾ cup gluten-free flour
- ¼ cup monk fruit sweetener
- 1 egg yolk
- 2 tbsp brummel & brown yogurt spread
- ½ cup canned pumpkin
- 1 tsp baking soda
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
pumpkin spice + sugar coating
- 1 tbsp monk fruit sweetener
- 1 tsp pumpkin spice
Instructions
- combine your dry ingredients in a medium-sized mixing bowl
- add in your wet ingredients one at a time, mixing until fully combined
- chill the cookie dough in the fridge for 30 min - 2 hours
- preheat oven to 350 degrees F
- mix the coating pumpkin spice + sugar in a small bowl
- take 1 tbsp of the cookie dough and roll into a ball
- roll in the coating mixture and place on a baking sheet lined with parchment paper
- place dough 2 inches apart on the baking sheet
- bake for 6-8 minutes, mine take ~7 minutes
- let cool slightly so that they don't break apart when picking up
- enjoy!
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