These healthy pumpkin spice snickerdoodles have a chewy center with a crisp outer layer - cookie perfection! They're made with cassava flour and tahini, and sweetened with coconut sugar. Even better, the cookie dough is no chill and bakes in less than 10 minutes!
BUT, I'm going to end this year's pumpkin recipes with one more: Healthy 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!
While these snickerdoodles are healthier, they still have a fantastic taste and texture with just the right amount of sweetness.
Why You'll Love these Healthy Snickerdoodles
- healthier than your average cookie: made with cassava flour and tahini for a gluten free, dairy free base and sweetened with coconut sugar.
- paleo friendly snickerdoodles: free from grains, gluten, dairy and refined sugar
- dairy free: made without butter
- nut free: great for anyone with nut allergies
- easy and quick to make: the dough doesn't require any chilling and the cookies bake in less than 10 minutes
- Refined sugar free: made with coconut sugar and use less sugar than your average cookie
- The perfect pumpkin snickerdoodle texture: chewy on the inside and crisp on the outside
These gluten free pumpkin spice snickerdoodles are made with a few basic pantry staples. 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 Healthy Pumpkin Spice 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 6-8 minutes. The cookies should spread slightly when baked.
After baking, remove the cookies from the oven, cool them on the baking sheet for 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.
Because these cookies contain minimally processed ingredients, they will only last a few days at room temperature. However, they will last up to a week in the fridge and up to a month in the freezer. I recommend keeping them in an airtight glass storage container or plastic/silicone bag.
Frequently Asked Questions
These cookies are healthier than your average cookie because they are made with wholesome, minimally processed and low inflammatory ingredients such as cassava flour, tahini and coconut sugar.
While I have only tested these cookies with cassava flour, a gluten free flour blend or all purpose flour should work in its place. Substitute at a 1:1 ratio by weight.
You can omit the cream of tartar, but it will change the flavor and texture of these pumpkin spice snickerdoodle cookies.
More Healthy Pumpkin Desserts
I love baking with pumpkin, especially during the fall months. Here are some more healthy pumpkin recipes:Print
These healthy pumpkin spice snickerdoodles have a chewy center with a crisp outer layer - cookie perfection! They're gluten free, dairy free and paleo friendly.
- ½ cup tahini
- ⅓ cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup cassava flour (37g)
- 1 tsp cream of tartar
- ½ tsp pumpkin spice
- ½ tsp baking soda
- ¼ tsp salt
- 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 (1 tablespoon in size) 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 6-8 minutes. The cookies should spread slightly when baked.
- After baking, remove the cookies from the oven, cool them on the baking sheet for 10 minutes, then transfer them to a wire cooling rack*
- Store cookies in an airtight container or baggie. Keep them at room temperature for up to 3 days, in the fridge up to one week, or the freezer up to one month.
*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.
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