Food: Pumpkin Snickerdoodle Cookies


A super delicious holiday inspired cookie.

Who loves pumpkin? Who loves cinnamon and sugar? Who loves cookies? Who loves holiday baking? 

If you answered yes then you will LOVE these cookies! They are gluten-free but you can use any flour of choice. We also used stevia to help reduce the sugar in these cookies but you can replace the stevia with maple syrup or agave nectar.

The main sugars we like to use are coconut sugar (a low glycemic sugar) and sucanat (less processed sugar) but again you can substitute any sugar of your liking. For these cookies we lightly dusted them with a little powered sugar. It is optional but helps give the cookies a little more holiday look to them like dusted snow?  

Pumpkin Snickerdoodle Cookies created by: Lori and Michelle makes 20-24 cookies depending on size of scoop prep-time: 5 minutes bake-time: 10-13 minutes  

  • 2 cups gluten free flour blend (or spelt, or any flour of choice)
  • 1 1/2 teaspoon soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon cardamom
  • 1/2 cup coconut oil (or oil of choice)
  • 1 cup coconut or sucanat sugar (or sugar of choice)
  • 20 drops liquid stevia (or 2 tbsp maple syrup or agave)
  • 1 cup pumpkin puree
  • 1 egg

Directions: Grab a large bowl and place all dry ingredients into the bowl and whisk. And set aside. Next grab another bowl and add in your wet ingredients and sugar. Stir till combined. Then slowly add in your dry ingredients into your wet ingredients. And continue to stir till combined. Scoop cookies onto parchment lined cookie sheets and set in fridge to set while making your cinnamon sugar coating. Cinnamon Sugar Coating:
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 1/8 teaspoon cardamom (optional, we added it because we love it)

Place all cinnamon sugar coating ingredients into a bowl and stir. Next grab your cookies from fridge and place one cookie at a time into the sugar coating and coat each cookie with mixture. Then place your cinnamon sugar coated pumpkin cookies back on your parchment lined cookie sheet and place cookies trays into a 350 degree oven. Bake cookies for about 10-13 minutes.  

Now don't these cookies just scream the holidays?

We think so! Treat yourself and your loved ones to these cookies this holiday season you will be glad you did! These pumpkin snickerdoodle cookies have a light and fluffy texture on the inside with a slight crunch on the bottom. And the touch of powered sugar on top just is icing on the cake for these cookies. Enjoy. 

-post by pure2raw



  1. i'm cusine italian french biscuits but i love this recipe that you offer!!thank you

  2. Yum! I've been thinking about giving a new holiday cookie a try. These look fantastic (plus I do love me some pumpkin...)!

  3. Those look absolutely delicious!

  4. oh my these look & Sound yummy!!!

  5. I just bought my first coconut sugar today!! Have I told you how grateful I am that you are posting G-free recipes? Thank you thank you THANK YOU!!!

  6. I needed some inspiration to bake tonight and I think this may have done it! So delicious looking.

  7. I can't wait to try these! I have celiac disease and can't eat wheat flower. So, I LOVE finding new gluten free recipes that look tasty. These are top of my list!

  8. You have just made my PERFECT cookie and I can't wait to try it!!! Thank you so much for sharing! :)

    Check out my blog when you get the chance! :)


  9. These look so delish!! Thank you for sharing!!

  10. Those look beyond good!

  11. Very yummy looking! I will need to try this one out for sure :)
    Nancy xo


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