Sink your teeth into a healthier version of a fall favorite! Our Healthy Pumpkin Snickerdoodle Cookies combine the cozy flavors of autumn with the classic cinnamon-sugar snickerdoodle we all love. Infused with genuine pumpkin puree and a hint of spice, these treats offer a delicious twist without the guilt. Crafted to be vegan and gluten-free, these cookies are also flexible enough for those looking to cut back on sugars, thanks to the use of a sugar-free substitute. So whether you're enjoying them with a cup of tea or sharing them at a seasonal get-together, these Pumpkin Snickerdoodles promise a flavorful, wholesome indulgence.
Pumpkin Cookie Ingredients
- Wet Ingredients:
- ½ cup pumpkin puree
- ½ cup vegan butter (melted) or coconut oil
- ½ cup purecane sugar substitute/organic cane sugar/coconut sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- Dry Ingredients:
- 1 teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice (See notes for homemade mix)
- 1 cup almond flour
- 1 cup oat flour
- Pumpkin Pie Spice Mix (Optional):
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ? teaspoon cloves
- Cinnamon Sugar Topping:
- ¼ cup organic cane sugar (or substitute)
- ½ teaspoon cinnamon
Pumpkin Snickerdoodle Cookie Instructions
Preparation: Preheat oven to 375°F. Prep a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, melted vegan butter or coconut oil, chosen sugar, maple syrup, and vanilla. Add salt if using coconut oil.
Incorporate Dry Ingredients: Blend in baking powder and pumpkin pie spices. Gradually add almond flour followed by oat flour. Stir until the mixture forms a soft cookie dough.
Shape & Bake: Scoop dough using a tablespoon onto the prepared baking sheet. Flatten each scoop into a cookie shape (~2.5 inches in diameter, ~? inch thick). Bake for approximately 20 minutes, until edges turn golden.
Cinnamon Sugar Topping: In a separate bowl, mix chosen sugar with cinnamon. Once cookies are out of the oven, sprinkle each with a teaspoon of this mix.
Cool & Serve: Let cookies rest for 2-3 minutes before serving. Perfect with a glass of almond milk or a cup of tea!
Frequently Asked Questions
Store leftover pumpkin snickerdoodle cookies in an airtight container at room temperature for up to 3-4 days. For longer freshness, you can refrigerate them for up to a week. If stacking cookies in the container, consider placing a sheet of parchment paper between layers to prevent sticking. If you want to store them for an extended period, consider freezing them in a single layer and then transferring to an airtight container or zip-top bag for up to 2 months.
Absolutely! Use this link for our Chocolate Chip Pumpkin Cookies Recipe!
Of course! Here is a list of some of our top pumpkin recipes on my blog:
Pumpkin Bars with Frosting
Pumpkin Bread
Easy Vegan Pumpkin Pie
Pumpkin Brownies
Healthy Pumpkin Snickerdoodle Cookies
Ingredients
Healthy Pumpkin Snickerdoodle Cookie Ingredients
- ½ cup pumpkin puree
- ½ cup melted vegan butter or coconut oil
- ½ cup purecane sugar substitute or organic cane sugar or coconut sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice
- 1 cup almond flour
- 1 cup oat flour
Pumpkin Pie Spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
Cinnamon Sugar Topping
- ¼ cup organic cane sugar, coconut sugar, or purecane sugar substitute
- ½ teaspoon cinnamon
Instructions
Healthy Pumpkin Snickerdoodle Cookies Recipe
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- Use a fork or whisk to mix the pumpkin puree, melted vegan butter (or coconut oil), sugar or purecane, maple syrup, vanilla, baking powder, and pumpkin pie spices. If you used coconut oil instead of vegan butter, add about ¼ teaspoon salt. Then, add the almond flour and oat flour and mix until a soft cooke dough forms.
- Scoop 1 heaping tablespoon of cookie dough per cookie onto the baking sheet and use your spoon or fingers to press and mold the cookies into cookie shapes (about 2 ½ inches in diameter and ⅓ inch thick). Bake for about 20 minutes or until the cookie are golden around the edges and lift easily off of the paper with a spatula.
- While the pumpkin snickerdoodle cookies bake, mix the sugar or purecane and cinnamon together in a small bowl. Set aside.
- Remove the baking sheet from the oven. Sprinkle about 1 teaspoon of cinnamon sugar over each cookie and then allow them to cool for about 2-3 minutes. Enjoy!
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