Gluten-free, Paleo, Vegan Pumpkin Pie Snickerdoodles

Email Print Share

Tis the season to decorate and enjoy time with our loved ones. What better way to savor this season’s memories than with these simple pumpkin pie snickerdoodle cookies!

Who doesn’t love pumpkin at this time of year, especially when you’ve packed the flavor into a dessert? Snickerdoodles are a huge hit at my house around the holidays. The cinnamon, allspice, nutmeg, and vanilla bring warmth into my home, and my loved ones can’t seem to get enough of them. The best part is that these cookies are suitable for just about every dietary requirement. However, if you have an almond allergy, substitute the type of flour.

So many store-bought cookies are loaded with unhealthy ingredients, and often, those desserts aren’t vegan. Taking the time to bake something homemade where you know exactly what’s going in it ensures the best quality for you and your loved ones.

These cookies will last up to five days in an airtight container (assuming you’ll have any left over). Make sure to enjoy them with your favorite dessert beverage, whether that’s a glass of almond milk or a warm pumpkin spiced latte. And of course, share the deliciousness.

Gluten-free, Paleo, Vegan Pumpkin Pie Snickerdoodles



  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons coconut oil (melted)
  • 3 tablespoons pumpkin pie mix (canned)**
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract


  • ¼ cup cinnamon
  • 1 tablespoon coconut sugar

**Pumpkin pie mix can be substituted for pumpkin puree (canned). Make sure to add ½ teaspoon of pumpkin pie spice if substituted.


Total Time

Prep Time

5 min

  1. Preheat oven to 350 degrees Fahrenheit. Coat cooking sheets with nonstick coconut baking spray.
  2. In a large mixing bowl, combine almond flour, baking powder, and salt. (*Combine pumpkin pie spice if substituting.)
  3. In a separate small mixing bowl, combine melted coconut oil, pumpkin pie mix/pumpkin puree, syrup, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients. Mix together until fully combined. It should be a bit wet and sticky. Place mixture in the refrigerator and allow it to settle for about ten minutes.
  5. While you wait, combine the cinnamon and coconut sugar together to make the coating. Place ingredients in a small bowl.Once dough is settled, form balls about 1.5 inches thick in diameter and roll into coating mixture. Place onto sprayed cooking sheets. Push down cookies to make them flat, about ½ inch thick.
  6. Bake cookies for about twelve minutes. Time may vary depending on cookie thickness and your oven. Cookies should be firm on top and soft in the center. Allow cookies to cool for about five minutes - they will harden up just a bit while they cool.
  7. Cool, share, enjoy!


Gluten-free, Paleo, Vegan Pumpkin Pie Snickerdoodles

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

Sunwarrior likes to share. Please feel free to repost articles as long as you always link back to the original and credit the author.


Want to add your voice?