Pumpkin Snickerdoodle Cookies (low FODMAP & gluten free)

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It’s fall….so here’s to all things pumpkin! Am I right? I am one of the crazy bakers that loads up on canned pumpkin this time of year. 🙂 Ha!

Today’s recipe feature is Pumpkin Snickerdoodle cookies that are low FODMAP  & Gluten Free for my FODMAPers and others that experience food intolerance.

Here’s a bit of trivia: Did you know I was the one that sent several cans of pumpkin to Monash University in Melbourne, Australia to be tested for FODMAP content? Yup, it’s true. 🙂

So…the scoop is that canned pumpkin is low FODMAP in a 1/4 cup serving size. My snickerdoodle cookie only has 1/2 cup of canned pumpkin in the whole recipe… so you will not overdo your pumpkin limit with these cookies!

To add fall spice to these cookies–I created a delicious cinnamon, nutmeg and clove infused dipping sugar to coat these delightful cookies. It was a spur of the moment decision to add a couple extra spices to infuse the sugar–and it worked out perfectly!

Here’s the recipe…Enjoy!

12 replies on “Pumpkin Snickerdoodle Cookies (low FODMAP & gluten free)“

  • Kate

    I’m just about to put these in the oven and realized that the pumpkin isn’t listed in the recipe… am I missing it somewhere? Oh well. My cookies are going in without it

    • katescarlata

      Yikes, Kate. You are right—this is what happens when your multi-task. Did the cookies come out okay? I bet a bit dry w/o the pumpkin…so sorry! I edited the recipe. Thanks so much for the heads up.

      • Kate

        I should’ve noticed the unused can of pumpkin on my counter before I put them in the oven. They still came out delicious! I imagine they’ll be even better with the pumpkin.

  • Esther

    Kate ..
    These sound amazing ..
    Love Pumpkin .. !
    I just had dairy free pumpkin bread from Boulangerie ! !
    So delicious .. ! !
    I don’t seem to have trouble with wheat flour …. Do you think instead of using gluten free
    flour I could use 2 cups of wheat flour ? ?
    Thank you !
    Esther

    • katescarlata

      Yay….so glad you made it to Boulangerie! YAY!! Hope you had a wonderful visit!! Yes…you absolutely can sub in wheat flour if you tolerate (I definitely tolerate in moderate doses too)—-and if you ever want a plain snickerdoodle cookie with a little more crunch vs. cake consistency–just pull out the pumpkin and reduce the flour to 1 1/2 cup. And dip in simple cinnamon sugar vs adding in the cloves and nutmeg. Enjoy Esther!

  • Zoe

    Hi Kate! 2 questions- can you use earth balance “butter” for these if dairy free? And do you know how many calories per serving?
    Thanks so much!!

    • katescarlata

      You can certainly try the Earth Balance–I haven’t used it so can’t guarantee the outcome! I don’t calculate calories for my recipes on purpose–I know some people would love that I do that–but I think it moves people away from listening to their body and enjoying treats without guilt.

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  • Toni

    Everyone ❤️ These cookies! One small difference is I used turbino sugar on the top for a bit of crunch. Seriously everyone asks for more of these cookies. And the best thing ever is they don’t make me feel bad!

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