Pumpkin Spice Snickerdoodles {Gluten Free, Dairy Free}
These chewy, soft baked cookies are bursting with pumpkin flavor and rolled in powdery, sweet sugar and spice blend! Plus, this is a no chill dough!
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 2 small bowls or rimmed plates
- 1 electric hand mixer
- measuring cups and spoons
- 2 tablespoon measuring spoon
- 2 large baking sheets
- parchment paper or silicone baking mat
Ingredients
Dry Ingredients
- 1½ cups almond flour
- 1 cup + 2 tbsp brown rice flour
- ½ cup cassava flour
- 2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1½ tablespoon Homemade Pumpkin Pie Spice*
- 2 pinches salt
Wet Ingredients
- ½ cup diary free butter** (1 stick butter) softened
- ¾ cup coconut sugar
- 1 egg room temperature
- ½ cup pumpkin puree excess moisture removed
Pumpkin Spice Snickerdoodle Coating
- ¼ cup coconut sugar
- 1 tablespoon Homemade Pumpkin Pie Spice
Instructions
- Place 2 layers of napkins in a small bowl. Add pumpkin puree and spread out with a silicone spatula or spoon. Press another 2 layers of napkins gently onto the top. See cooking tips above for rationale.
- In a large mixing bowl cube butter and allow to sit out at room temperature to soften.
- Preheat oven to 350℉ and line baking sheets with parchment or silicone baking mats.
- In a medium mixing bowl combine dry ingredients: almond flour, brown rice flour, cassava flour, baking soda, xanthan gum, Homemade Pumpkin Pie Spice and salt. Whisk until well combined.
- Using an electric hand mixer on LOW cream softened butter until smooth. Add ¾ cup coconut sugar and cream together on MED-LOW until smooth.
- Add egg and blend on MED-LOW until fully combined.
- Remove top layer of napkins from pumpkin puree. Carefully lift the napkin and scrape pumpkin puree into butter, sugar and egg mixture. Mix on MED-LOW until fully incorporated.
- Add dry ingredients to wet ingredients and use a silicone spatula or wooden spoon to mix until fully combined. It should be moist with no noticeable bits of flour.
- Make sugar and spice coating: in a shallow bowl or rimmed plate add ¼ cup coconut sugar and 1 teaspoon Homemade Pumpkin Pie Spice. Whisk together to fully combine.
- Using a shallow 2 tablespoon measuring spoon (or 1 tablespoon and double scoop) scoop dough and roll gently into balls careful not to squeeze tightly.
- Roll balls in generous coating of coconut sugar and pumpkin pie spice blend.
- Place on cookie sheet at least 1" apart and press down gently to make 2-2½" round cookies.
- Bake for 10-11 minutes until browned and no longer moist looking on the outside. Allow to cool 5 minutes for cookies to set up.
Notes
*Use my Homemade Pumpkin Pie Spice for a fresh, vibrant taste. Also, feel free to use your favorite pumpkin pie spice.
**It can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of you with nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both contain soy and/or legume products.
Nutrition
Calories: 147kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 230mgPotassium: 29mgFiber: 2gSugar: 7gVitamin A: 1078IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!