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Pumpkin Snickerdoodles

Today's guest post comes from Adrienne from the lovely blog, Whole New Mom. She shares a season appropriate recipe for Pumpkin Snickerdoodles. They are gluten and dairy-free. One note, feel free to use sprouted flour (whether wheat or gluten-free) in
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Servings:??  | Calories:2491 | Total Fat:122g  | Chol:186mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 122g
187 %
Sat Fat 101g
504 %
Total Carb 321g
107 %
Fiber 10g
41 %
Sugars 114g
Cholesterol 186mg
62 %
Sodium 2126mg
89 %
Protein 35g
70 %
39% Coconut oil
36% Flour
12% Others combined
11% Sweetener
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 cup coconut oil (or healthy fat alternative like butter)
3/4 cup granulated sweetener (the healthiest possible)
1 large egg or equivalent substitute
1/2 cup pumpkin puree
1/2 tsp pure vanilla
2 cups flour (whole grain preferred. I used a gluten free flour home-ground blend)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
3/4 tsp baking soda
1/2 tsp salt (natural salt preferred)
1/2 cup granulated sweetener (as healthy as possible)
1 tsp cinnamon
1/4 tsp nutmeg

Directions : View recipe directions on
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