I came across this Pumpkin Snickerdoodle recipe from Nicole Modic’s @kalejunkie and since we’re nearing October, I decided to take a stab at my first pumpkin recipe of the season… HOME. RUN.
These snicker doodles are so delicious and only moderately sweet (which I like). They have a gooey center which tastes even better when frozen — plus they last longer that way which is a win.
For my friends with allergies or sensitivities, these snickerdoodles are egg free, dairy free, grain free, paleo… the whole nine yards (without sacrificing flavor)!
First of Fall Pumpkin Snickerdoodles
Ingredients
- 3 tbsp Coconut oil melted
- 1/4 cup Pumpkin Puree
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 tsp Baking powder
- 2 cup Almond Flour
- 1 tsp Pumpkin pie spice
Topping
- 1/4 cup Coconut sugar
- 1 tsp Cinnamon
Instructions
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Preheat oven to 350F. Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the coconut oil, pumpkin puree, maple syrup, and vanilla. Once combined well, add the almond flour, pumpkin pie spice, salt, and baking powder.
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Mix well, and place the bowl in the refrigerator for 30 minutes - this will make the dough firmer and easier to roll into balls.
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In a small bowl, add the coconut sugar and cinnamon.
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Remove bowl from the refrigerator, form balls with the cookies and roll each one in the sugar/cinnamon mixture (leave a few naked if you're not a sugar freak.. this cookie dough is INSANE).
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Place on baking sheet. Using the bottom of a cup or jar, press down to flatten to about 1/2 inch thick.
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Bake 10 minutes. Let cool on a baking rack.
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Serve warm or store in the freezer for extended freshness. Pair with fresh almond milk and you won't be sorry.
I hope you enjoy this delicious recipe! Shout out to Kale Junkie for creating this delicious and relatively healthy recipe and nudging me into fall with my first (but certainly not my last) pumpkin recipe of the fall season.
Enjoy in good health!
xx, Jess
