Paleo Pumpkin Snickerdoodles
Warm spices, real pumpkin, and a sparkly cinnamon-sugar crust — these soft, chewy cookies are everything you want from a fall bake. Blanched almond flour forms the base, giving each bite a tender, slightly nutty crumb that holds together beautifully without any grain or gluten. Coconut sugar keeps things naturally sweet, and the pumpkin puree adds just enough moisture to make the dough rich and fragrant. A quick chill in the fridge before rolling means the dough handles like a dream and the finished cookies bake up with perfectly set edges and soft centers. Rolling each ball in that coconut sugar and cinnamon coating before baking is the move — it creates a lightly crisp, caramelized shell that makes these feel genuinely indulgent. One batch makes 18 cookies, so there's plenty to share (or not). These are the kind of treat that make it easy to skip the conventional cookie aisle entirely.
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Learn more →Ingredients
18 servings
For the cookies
- 2 ½ cups almond flour, blanched and finely ground
- 2 tbsp tapioca starch
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- ⅓ cup pumpkin puree
- ¼ cup coconut sugar
- 3 tbsp coconut oil, melted and cooled
- 1 large egg
- 1 tsp pure vanilla extract
For the cinnamon-sugar coating
- 3 tbsp coconut sugar
- 1 ½ tsp ground cinnamon
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined with no lumps.
- 2
In a medium mixing bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla extract until smooth.
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