SRC: Pumpkin Snickerdoodles

It’s time for another episode of Secret Recipe Club. This month, I was assigned Lynsey Lou’s blog, Making Your Days Delicious. It was the kiddo’s turn to pick a recipe. So, while I was thinking of making crushed hot potatoes or fanned potatoes, he went straight for the sweet stuff. First he wanted to go with overnight cinnamon rolls. Then it was brown butter banana muffins. But we settled on pumpkin snickerdoodles – so seasonally appropriate.

These aren’t remotely healthy. They’re not vegan or sugar-free. But, I did manage to make them grain-free. The kiddo and I agreed that they needed more cinnamon. But, otherwise, they were downright tasty.

Perhaps a little too tasty.

So, they’re going to a Halloween party, lest I eat them all.

And making a healthier version of these is definitely on my to-do list. Mmm…pumpkin.

Grain-Free Pumpkin Snickerdoodles

Grain-Free Pumpkin Snickerdoodles

Grain-Free Pumpkin Snickerdoodles

3 cups blanched almond flour
3/4 cups tapioca starch
1/4 cup coconut flour
1/2 t. cream of tartar
1 1/2 t. baking powder
1/2 t. salt
1 t. ground cinnamon
1/4 t. ground cloves
1/8 t. ground nutmeg
1 cup organic palm shortening
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 egg
2 t. vanilla extract

For the coating-
1/2 cup sugar
1 T. ground cinnamon
1/2 t. ginger
1/4 t. allspice


Cream together the shortening and sugar. Add pumpkin, egg, and vanilla and beat until smooth. Add dry ingredients and beat well. Chill for 1-2 hours.

Preheat oven to 350°. Scoop balls of dough and roll in coating mixture. Place on parchment-lined baking sheet and flatten with the palm of your hand. Bake for 14 minutes.

Check out what the rest of the Secret Recipe Club is up to:

This entry was posted in Blogger Community, cinnamon, cookies, grain-free. Bookmark the permalink.

16 Responses to SRC: Pumpkin Snickerdoodles

  1. Lynsey says:

    I’m so glad you enjoyed them! Yes, more cinnamon is always welcomed in any fall recipe! These are a favorite in our house as well, which reminds me I need to make some since I haven’t made any (yet) this season! Happy SRC reveal day.

    • Deanna says:

      We happen to be cinnamon addicts. I always laugh when I see anything with less than 1 teaspoon of cinnamon. Really? Come on. MORE cinnamon! 🙂 I enjoyed looking through your blog. Thanks for being part of SRC.

  2. I am now kicking myself for not having tapioca starch on hand!! Hubby just reminded me of your regular snickerdoodles the other day when he was whining about my latest nut butter cookie recipe. Nut butter cookies are not at the top of his list; he has to be hungry to eat them. Then he might end up raving about them, but he won’t choose them. LOL He said he didn’t know why I just didn’t make those great snickerdoodles again. 😉 I think he’ll approve of these!


    • Deanna says:

      I’m sure you could use arrowroot starch. Or corn starch. Heck, sweet rice flour would probably even work. I find that most of the starches are interchangeable except potato starch, which seems to soak up more liquid.

      • gfeeasily says:

        I like the idea of sweet rice flour! Might try that or cornstarch. Those are the only two choices I have on hand. Thanks, Deanna!

      • Deanna says:

        You’re an experienced enough baker that I’m sure you can adjust. The dough was pretty soft for me. Even after chilling I couldn’t roll it into balls. I just used a cookie scoop and dropped scoops into the cinnamon sugar mixture. Sticky and soft-ish. That’s what you’re going for consistency-wise.

        Let me know how it turns out!

      • Brandae says:

        Fantastic recipe! My kids and I had fun with these! We used arrowroot, reduced the sugar by 1/2 cup, and added vanilla stevia and more cinnamon. 🙂 we used kabocha squash – probably closer to 1.25 cups. Thank you for a very yummy and addicting cookie recipe!

      • Deanna says:

        Excellent! I’m so glad you enjoyed them. Yes, I definitely felt like for an everyday cookie, I could easily reduce the sugar. Glad to hear it worked with squash, too!

  3. Jenni says:

    These look great! Good job making them gluten free, too! 🙂

  4. Bean says:

    Yummy! You always do such a good job at successfully adapting recipes so they are you friendly, healthier and all while still looking amazing!

  5. April Tuell says:

    You did an awesome job on making these grain free. I’ve seen a few others try to make similar cookies, but they always look flat and tasteless to me. Yours turned out perfect though, great job. 🙂

  6. Perfect for fall! Great SRC pick!

  7. Pumpkin AND snickerdoodles? Sign me up!

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