Pumpkin Desserts & Baked Goods

Gluten Free Pumpkin Snowball Cookies

Gluten free pumpkin snowball cookies are my twist on a tea cookie recipe made gluten free with almond flour, almonds and pumpkin puree.

gluten free pumpkin snowball cookies

Pumpkin snowball cookies are my take on a traditional tea cookie and I gotta say, if you’re a fan of all things pumpkin and snowball cookies during the holiday season, I know you’ll love these.

Made gluten free with the option to make them dairy free, these soft little cookies make for a healthier treat that has extra nutrition thanks to almond flour, almonds and pumpkin puree.

The best way I can describe the inside of a bite is similar a munchkin donut hole. These snowball cookies have that soft, light texture with pumpkin flavor throughout.

Almonds give each bite a little it of crunchy and the confectioners sugar on top ties it all together with that powdery, sweet texture. Did you know that one ounce (one handful) of almonds contains 6 grams of plant-based protein, 4 grams of filing fiber and plenty of healthy fats? I always have almonds in my fridge for snaking, baking and enjoying in a variety of ways.

To me, holiday baking is memory making and I hope that you can make some new memories this holiday season baking a batch of these cookies and sharing with friends and family!

Ingredients for Gluten Free Pumpkin Snowball Cookies

  • Blanched Almond Flour
  • Coconut Flour or Oat Flour
  • Pumpkin Puree
  • Light Brown Sugar or Coconut Sugar
  • Butter Vegan Butter, or Coconut oil
  • Egg Yolk
  • Pumpkin Spice or Cinnamon
  • Raw Almonds
  • Confectioners Sugar

equipment / utensils

Making Pumpkin Snowball Cookies

  1. Combine the dry ingredients. Whisk together the almond flour, coconut flour,
  2. Combine the wet ingredients. Combine the melted butter, pumpkin puree, egg yolk and light brown sugar.
  3. Add the wet ingredients to the dry. Combine using a wooden spoon.
  4. Chop the almonds. Fold into the batter. Roughly chop the almonds into small pieces and fold into the batter.
  5. Use a cookie scoop to portion the dough. Roll the dough into balls and place on the baking sheet.
  6. Bake. Bake the cookies for approximately 22 minutes.
  7. Roll in confectioners sugar. While the cookies are still warm roll them in confectioners sugar.
  8. Sprinkle extra pumpkin pie spice & enjoy!
gluten free pumpkin snowball cookies

Gluten Free Pumpkin Snowball Cookies

Maggie Michalczyk, RDN
Gluten free pumpkin snowball cookies are airy, fluffy and delicious–the perfect pumpkin infused holiday cookie!
Prep Time 10 mins
Cook Time 22 mins
Servings 12 cookies

Equipment

  • 2 mixing bowls
  • 1 Whisk
  • 1 wooden spoon
  • 1 baking sheet
  • 1 cookie scoop

Ingredients
  

  • 1 ¼ cup almond flour
  • 1 tbsp coconut flour or oat flour
  • 1/3 cup light brown sugar
  • 1/4 cup pumpkin puree
  • 1/4 cup melted butter
  • ½ tbsp pumpkin pie spice
  • 1 egg yolk
  • 2 tbsp chopped almonds
  • 2 tbsp. confectioners sugar
  • 1 tbsp. pumpkin pie spice

Instructions
 

  • Preheat oven to 300° F, and line a cookie sheet with parchment paper.
  • In a mixing bowl combine almond flour, coconut flour, brown sugar, pumpkin pie spice, and cinnamon. Whisk together.
  • In a separate bowl, combine melted butter, egg yolk, and pumpkin puree. Add the wet ingredients to the dry and use a wooden spoon to stir together.
  • Chop almonds and fold into the batter.
  • Use a cookie scoop to portion the dough and then roll it into a ball and place on the cookie sheet.
  • Bake cookies in oven the for 22 to minutes. While the cookies are still warm, roll them lightly into the confectioners sugar.
  • Sprinkle additional pumpkin pie spice on top and enjoy!

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