These Paleo Pumpkin Spice Snickerdoodles are the best Paleo pumpkin cookies. They are dairy free, gluten free, grain free and made with cassava flour. This snickerdoodle cookie recipe has a soft, moist and chewy center with a crisp outer layer - cookie perfection!
BUT, I'm going to end this year's pumpkin recipes with one more: Paleo Pumpkin Spice Snickerdoodles.
Now, this healthy pumpkin spice snickerdoodle recipe is not made with pumpkin puree, but instead just flavored with pumpkin spice. Cause, you know...sometimes you want a pumpkin flavored treat but you don't want to open a can of pumpkin puree, or perhaps don't have any sitting in the pantry. Pumpkin spice is just easier!
That doesn't mean these cookies aren't amazing. This is the BEST pumpkin spice cookie recipe.
Pumpkin Spice Snickerdoodles
These cookies have it all...they are:
- Paleo friendly (grain free, gluten free, dairy free)
- dairy free (made without butter)
- nut free (made with cassava flour and tahini)
- easy and quick to make (no chilling the dough)
- contain healthy ingredients but still taste amazing
- lower in sugar than your average cookie
- have a gooey, moist center but crispy exterior
I seriously don't have the words for how great these fluffy pumpkin snickerdoodles are - you simply must try them for yourself!
Ingredients In Pumpkin Spice Snickerdoodles
These grain free pumpkin spice cookies contain a few healthy, Paleo friendly ingredients. This snickerdoodle recipe is made without butter and flour, perfect for anyone with a dairy and/or gluten allergy. Here's what you need:
- coconut sugar
- vanilla extract
- cassava flour
- cream of tartar
- baking soda
- pumpkin spice
For best results, please use the ingredients that are listed. Making substitutions can work, but will change the flavor and may change the structure and texture of the final result.
I've tested these cookies quite a few times and found that tahini works best and I like the taste it gives these cookies. However, if necessary, you may substitute the tahini with another drippy nut butter. (For instance, almond butter or cashew butter.)
Any granulated sugar may be used in place of the coconut sugar. For a low sugar/lower carb version, monk fruit sweetener would be a great Paleo option.
These are cassava flour pumpkin cookies and I have not tested the recipe with any other type of flour. In some recipes, swapping cassava flour for a gluten free blend or all purpose flour may work. (Make sure to measure by weight!) Just note, many gluten free blends (and of course all purpose flour) are not Paleo friendly.
How to Make Cassava Pumpkin Snickerdoodles
First, preheat your oven to 375 degrees F. (Yes, 375!)
Next, combine tahini, coconut sugar, egg and vanilla in a medium-sized mixing bowl. Whisk until smooth. Note: the mixture does get pretty thick. You can use a fork instead of a whisk if you wish.
Add in the remaining cookie ingredients: cassava flour, cream of tartar, baking soda, pumpkin spice and salt. Use a spatula to mix the dough until it is well combined.
Next, make the cinnamon sugar coating. In a small bowl, combine coconut sugar, cinnamon and pumpkin spice.
Then, use a small cookie scoop to scoop the dough. Each cookie should be 1 rounded tablespoon in size, making 12 cookies. Roll the cookie dough into a ball and then drop it into the cinnamon sugar mixture, coating them completely. Place the cookies on a lined baking sheet and flatten just a little with your hand.
Place the cookies in the oven and bake at 375 degrees for 6-7 minutes. The cookies should spread slightly when baked.
After baking, remove the cookies from the oven, cool them on the baking sheet for 5-10 minutes, then transfer them to a wire cooling rack. It's important to cool them first on the baking sheet, as the cookies need time to set or else they may fall apart during the transfer.
Texture of Pumpkin Spice Snickerdoodles
Right out of the oven, these gluten free pumpkin snickerdoodles are crisp on the outside, with a chewy, slightly under-baked interior.
They do soften during storage. I prefer leftover cookies straight out of the freezer, as they tend to keep some of their chewy texture.
How to Store Paleo Snickerdoodle Cookies
Because these cookies contain Paleo ingredients, they will only last a couple days at room temperature. However, they will last up to a week in the fridge and well over a month in the freezer. I recommend keeping them in an air-tight glass storage container.
Paleo Pumpkin Dessert Recipes
I love baking with pumpkin, especially during the fall months. Here are some more healthy pumpkin recipes:
- Paleo Pumpkin Bars
- Pumpkin Cupcakes with Cassava Flour
- Paleo Pumpkin Chocolate Chip Bread
- Tigernut Flour Pumpkin Bars
This Paleo snickerdoodle cookie recipe has a soft, moist and chewy center with a crisp outer layer - cookie perfection!
- Preheat oven to 375 degrees F
- Whisk together tahini, coconut sugar, egg and vanilla.
- Add remaining cookie ingredients (cassava flour, cream of tartar, pumpkin spice, baking soda, salt) and mix with a spatula until well combined.
- In a small bowl, combine all coating ingredients (coconut sugar, cinnamon, pumpkin spice).
- Use a small cookie scoop to scoop the dough and roll each cookie into a ball. Each cookie should be about 1 rounded tablespoon in size, making 12 cookies. Drop the balls into the cinnamon sugar mixture, coating them completely. Place them on a lined baking sheet and flatten slightly with your hand.
- Place the cookies in the oven and bake at 375 degrees for 6-7 minutes. The cookies should spread slightly when baked.
- After baking, remove the cookies from the oven, cool them on the baking sheet for 5-10 minutes, then transfer them to a wire cooling rack*
*It's important to cool them first on the baking sheet, as the cookies need time to set or else they may fall apart during the transfer.
Keywords: snickerdoodles, paleo cookies, cookies, pumpkin cookies, pumpkin spice, nut free, cassava flour, tahini, dessert