Gluten-free Pumpkin-Snickerdoodles
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Gluten-Free Pumpkin Snickerdoodle Cookies ~ A Low-Cal Treat

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Gluten-free pumpkin snickerdoodle cookies are soft and just a little bit chewy. Each cookie is less than 60 calories yet not missing any of those wonderful spicy pumpkin pie flavors. This isn’t a super sweet cookie even though it is rolled in cinnamon and sugar, so if you like a litter more spice than sweet, then this is a cookie for you!

This snickerdoodle cookie dough doesn’t need refrigerating so the cookies can go into the oven right after mixing the ingredients. I love that!

low calorie pumpkin snickerdoodles

To Make These Soft Gluten-Free Pumpkin Snickerdoodle Cookies You Will Need These Ingredients:

Low-Cal-GF-Pumpkin-Snickerdoodles

Making extra pumpkin snickerdoodles is a great idea because they freeze wonderfully and are soft even when frozen.

If you are a snickerdoodle fan try these tasty gluten-free snickerdoodle cookies too, Paleo Snickerdoodles Cookies and GF Snickerdoodle Cookies.

Here is a super easy recipe to make your own pumpkin pie spice:

  • 3 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground nutmeg
  • 1 1/4 tsp ground allspice
  • 1 tsp ground cloves

Enjoy!

Gluten-Free Pumpkin Snickerdoodles ~ Low-Cal Treat

A soft gluten and dairy-free pumpkin snickerdoodle cookie with less calories and lots of taste.
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Keyword: allergy-friendly, cookies, dairy-free, gluten-free, Low Cal Pumpkin Snickerdoodles, Pumpkin snickerdoodles
Servings: 15 Cookies
Calories: 55kcal
Author: Mary

Ingredients

  • 1 - 1/4 cups + 2 Tbsp Gluten-free measure for measure type flour ~ I prefer King Arthur Gluten-Free Measure For Measure Flour
  • 1 tsp Baking powder ~ Corn-free if needed
  • 3/4 rounded tsp Ground Cinnamon
  • 1/4 rounded tsp Pumpkin pie spice ~ Homemade recipe in notes
  • 1/8 tsp Salt
  • 1 pinch Cloves
  • 1/2 cup Firmly packed brown sugar
  • 1/3 cup Canned pumpkin puree ~ not pumpkin pie filling
  • 2 Tbsp Non-dairy milk
  • 1 Tbsp Oil
  • 1 tsp vanilla

Sugar For Rolling

  • 1/4 cup Granulated sugar
  • 2 tsp Ground cinnamon

Instructions

  • Preheat oven to 350. Prepare baking sheet with parchment paper or silicone liner.
  • In a medium mixing bowl add flour, baking powder, cinnamon, pumpkin pie spice, salt, and a pinch of cloves. Mix well with a whisk.
  • In a small mixing bowl add the brown sugar, pumpkin puree, non-dairy milk, oil, and vanilla extract. Whisk together until mixture is smooth.
  • Add pumpkin mixture to dry ingredients and using a hand mixer, blend until it becomes a thick dough. It is important that this dough is not over-mixed. Once the thick dough forms stop. If mixture is over-mixed the dough will be too soft and hard to form into balls.
  • In a small dish mix cinnamon and sugar for rolling.
  • Form balls using about 1 1/2 tbsp of dough. Roll balls in cinnamon and sugar mixture. Place on prepared baking sheets and slightly flatten.
  • Bake for 11 minutes.
  • Cool 5 minutes before transferring to a cooling rack.
  • Store in an airtight container or freezer. Remember, they are soft even when they are frozen.

Notes

**Homemade Pumpkin Pie Spice
  • 3 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground nutmeg
  • 1 1/4 tsp ground allspice
  • 1 tsp ground cloves

Nutrition

Serving: 1Cookie | Calories: 55kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 23mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 856IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

This recipe idea is from www.thefitcookie

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