Pumpkin Spice Snickerdoodles

Snickerdoodles have long been a beloved staple in American cookbooks and holiday baking traditions. These soft, cinnamon-sugar cookies bring comfort with every bite. Traditional recipes, however, often rely on inflammatory ingredients such as refined flour, refined sugar, and dairy. 

This Pumpkin Spice Snickerdoodle recipe transforms the classic cookie into a nourishing, AIP-compliant treat. By using wholesome flours, natural sweeteners, and AMMD™’s Pumpkin Spice Paleo Protein, these cookies provide a boost of protein while remaining festive and flavorful. They are perfect for holiday baking, gifting, or a healthy snack throughout the season.

What Are Snickerdoodle Cookies?

Snickerdoodle cookies originated in the United States in the late 19th century, though some food historians trace their roots to German immigrants. They became widely popular due to their simple, sweet flavor and unique coating of cinnamon sugar. Traditional snickerdoodles are similar to sugar cookies but are distinguished by the use of cream of tartar and baking soda. This combination creates a distinct tangy flavor and soft, chewy texture.

While traditional versions often rely on white flour and refined sugar, this recipe uses tigernut flour and cassava flour for a naturally gluten-free option. Coconut sugar replaces refined sugar, making these cookies easier on the blood sugar and digestive system. These subtle changes maintain the nostalgic flavor while supporting overall wellness.

Gluten Free Cookie Dough

This pumpkin spice cookie dough is entirely gluten free. Tigernut flour provides a slightly sweet, nutty base while cassava flour adds structure and chewiness. Both are naturally AIP-compliant and support digestion. Using these flours instead of wheat helps minimize inflammation and promotes gut health.

Tigernut butter is incorporated into this recipe in the form of tigernut flour, adding a slightly creamy texture and naturally sweet flavor. Tigernuts are a tuber, not a nut, and are AIP-friendly, dairy-free, and rich in fiber. This combination creates a soft, chewy cookie with a subtle caramel-like taste that pairs beautifully with pumpkin and cinnamon.

The dough also contains coconut sugar, which is a natural, minimally processed sweetener. Flax eggs act as a binder and add fiber and omega-3 fatty acids, making these cookies nourishing as well as delicious. By combining pumpkin puree, coconut oil, and Apple Cider Vinegar, the dough remains moist and tender, creating a cookie that is satisfying without compromising your health goals.

What is Ceylon Cinnamon?

Ceylon cinnamon, sometimes called true cinnamon, is prized for its subtle, sweet flavor and lower coumarin content compared to Cassia cinnamon. It adds warmth and depth to these snickerdoodles.

Ceylon cinnamon is more than a flavorful spice. It has been studied for its antioxidant properties, which help protect the body from free radical damage. Research also suggests it may support healthy blood sugar levels and promote cardiovascular health. Adding Ceylon cinnamon to desserts provides natural sweetness without causing large spikes in blood sugar. It may also support gut health by supporting a healthy inflammatory response in the digestive tract.

Pumpkin Protein Powder

Pumpkin Spice Paleo Protein is a key ingredient in this recipe to give these cookies the unique pumpkin flavor. Each scoop provides 21 grams of clean, grass-fed, hydrolyzed beef collagen protein. Collagen supports joint health, skin elasticity, and gut integrity. The pumpkin spice flavor enhances the cookies while keeping them festive.

Incorporating protein powder into your cookies transforms a sweet treat into a nourishing snack that can help sustain energy. It pairs well with the natural sweetness of coconut sugar and the earthiness of tigernut flour. These cookies are an ideal way to enjoy dessert while maintaining your wellness goals.

How to Make Pumpkin Spice Snickerdoodles

To prepare the cookies, start by making flax eggs. Combine two tablespoons of ground flaxseed with six tablespoons of water and let them thicken for five to ten minutes. In a medium bowl, mix pumpkin puree, melted coconut oil, apple cider vinegar, flax eggs, vanilla extract, and coconut sugar until smooth. In a separate bowl, whisk together tigernut flour, cassava flour, Pumpkin Spice Paleo Protein, pumpkin pie spice, half a teaspoon of Ceylon cinnamon, baking soda, and salt.

 Combine dry ingredients with wet ingredients and stir until a slightly sticky dough forms. If necessary, add a bit more cassava flour until the dough holds together.

Scoop approximately two tablespoons of dough and roll into balls. Refrigerate the dough for ten minutes to help it firm. While the dough chills, mix coconut sugar and cinnamon in a small bowl for the coating.

Roll each dough ball in the cinnamon-sugar mixture and place on a lined baking sheet. Flatten slightly with your hand or the bottom of a glass.

Bake at 350°F for twelve to fourteen minutes. The cookies should be soft with lightly golden edges. Allow them to cool on the baking sheet for five minutes before transferring to a wire rack. The cookies will firm as they cool, leaving you with perfectly soft, chewy, and flavorful pumpkin spice snickerdoodles.

These Pumpkin Spice Snickerdoodles are a wholesome twist on a holiday favorite. They are gluten-free, AIP-friendly, and rich in protein. They are an excellent addition to festive gatherings, lunchboxes, or a nourishing afternoon snack. Incorporating Pumpkin Spice Paleo Protein and nutrient-dense flours makes enjoying dessert an opportunity to support your wellness while still celebrating seasonal flavors.