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Pumpkin Spice Snickerdoodles Recipe (Paleo)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 1 dozen cookies 1x


This Paleo snickerdoodle cookie recipe has a soft, moist and chewy center with a crisp outer layer - cookie perfection!






  1. Preheat oven to 375 degrees F
  2. Whisk together tahini, coconut sugar, egg and vanilla.
  3. Add remaining cookie ingredients (cassava flour, cream of tartar, pumpkin spice, baking soda, salt) and mix with a spatula until well combined.
  4. In a small bowl, combine all coating ingredients (coconut sugar, cinnamon, pumpkin spice).
  5. 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.
  6. Place the cookies in the oven and bake at 375 degrees for 6-7 minutes.  The cookies should spread slightly when baked.
  7. 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