Pumpkin Snickerdoodles

September 11, 2012

in Breads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes

Yay pumpkin!  I love when September hits, and I’m totally inspired to come up with new and tasty recipes using pumpkin.  These cookies are delicious, soft and chewy.  Totally what you want in a snickerdoodle.  This recipe is gluten free, dairy free and is free of refined sugar.  Yet they are still a delicious cookie that will be satisfying to everyone!

Pumpkin Snickerdoodles
Prep time
Cook time
Total time
Pumpkin Snickerdoodles are an amazing pumpkin cookie. Rolling them in the cinnamon sugar mixture gives them such a nice sweetness and texture.
Recipe type: Dessert
Yield: 28 cookies
  • 1¼ cup oat flour (grind oats in your food processor or blender OR use your fave gluten free flour mix)
  • ½ cup almond flour (just grind almonds in your food processor or blender)
  • ⅓ cup stevia baking blend like Krisda or NuNaturals (or 10-11 packets stevia or ½ tsp to ¾ tsp pure powder extract stevia OR ⅓ cup of your fave alternative)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ cup pumpkin puree (I used canned pumpkin)
  • 1 egg
  • ¼ cup sucanat (coconut palm sugar or another type of raw brown sugar)
  • ¼ cup butter or non-dairy margarine
  • ¼ cup coconut oil, melted
For the Topping (to roll the balls of dough in):
  • ¼ cup cane sugar (could also use Truvia, erythritol or xylitol...you'll just need to use something granular. Typical stevia is almost powdered, so wouldn't be the best choice)
  • 1 tsp cinnamon
  • ¼ tsp ground ginger (the powdered kind, not fresh ginger)
  1. Preheat your oven to 350 degrees F.
  2. In a larger bowl mix together oat flour, almond flour, stevia, baking powder, soda,  salt & cinnamon.
  3. In a smaller bowl, whisk together the pumpkin, egg, sucanat, butter and coconut oil until smooth.  Add to dry ingredients and mix together until combined.
  4. Place dough in freezer for 10-15 minutes until easy to roll into balls. Meanwhile, combine to topping in a shallow dish.
  5. Roll dough into balls with your hands and roll in the topping.  Place on a cookie sheet (greased or lined with parchment paper).  Bake for 13-14 minutes until slightly firm to the touch, and slightly cracked on top.
  6. Allow to cool on  a rack. Can be stored at room temp or frozen.
Serving size: 1 cookie Calories: 75 Fat: 5 g Carbs: 7 g Sugar: 3 g Sodium: 80 mg Fiber: 1.4 g Protein: 1.2 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Kathleen @ KatsHealthCorner

    Oh my gosh. THOSE sound amazing. 😀

  • Annphippen

    Hi Kristine,   Do you think Coconut flour would be ok?

  • Kcaccamo

    Made these tonight…they are Delicious !!! Definitely will make again…..the whole family loved them! Thank you for your wonderful recipes.

    • http://www.busybuthealthy.com Kristine Fretwell

      Awesome! So glad to hear that! Love when people report back..then I know it works in other people’s kitchens too…not just mine! Ha!

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