Description

Chewy, tender gluten-free pumpkin snickerdoodles made with almond flour and warm pumpkin spice, rolled in a cinnamon-sugar crust for the perfect fall treat.

Ingredients

Scale

2 cups (200g) blanched almond flour
1 cup (120g) gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon xanthan gum (only if GF flour blend doesn’t contain it)
½ teaspoon salt
½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (110g) packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ cup (120g) pure pumpkin puree, dried/patted dry
1 teaspoon ground cinnamon (for spice mix)
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice (optional)
¼ cup (50g) granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
Pinch of salt (for coating)

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Dry the pumpkin puree by pressing it with paper towels to remove excess moisture until it is thick and paste-like.
In a medium bowl, whisk together almond flour, gluten-free all-purpose flour, baking soda, baking powder, xanthan gum (if needed), and salt.
In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
Beat in the egg and vanilla extract, then mix in the dried pumpkin puree until just combined.
Gradually add the dry ingredients to the wet ingredients and mix until a thick, slightly sticky dough forms.
Chill the dough for at least 30 minutes to prevent spreading.
In a small bowl, mix the coating ingredients: ¼ cup sugar, 1 tablespoon cinnamon, and a pinch of salt.
Scoop tablespoon-sized portions of dough, roll into balls, and coat completely in the cinnamon sugar mixture.
Place cookies on baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes until edges are set and lightly golden, but centers still look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. Patting the pumpkin dry is crucial for texture. Chill dough for at least 30 minutes to prevent spreading. Store in an airtight container with a slice of bread to maintain chewiness.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 6
Fat: 7
Saturated Fat: 3
Carbohydrates: 10
Fiber: 1
Protein: 2

Keywords: gluten-free, pumpkin, snickerdoodles, almond flour, fall baking, cookies, dairy-free option, nut-free option