Pumpkin Snickerdoodle Cookies
Cinnamon, sugar, spice, and everything nice! These Pumpkin Snickerdoodle Cookies are soft, moist, and bursting with cozy fall flavor. They’re vegan-friendly, gluten-free friendly, and easy to make.
Ingredients
Healthy Pumpkin Snickerdoodle Cookie Ingredients
- ½ cup pumpkin puree
- ½ cup melted butter or coconut oil regular butter will also work
- ½ cup coconut sugar or organic cane sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice
- ½ cup almond flour
- 1 ¼ cup regular or gluten-free all purpose flour
Pumpkin Pie Spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
Cinnamon Sugar Topping
- ¼ cup organic cane sugar or coconut sugar
- 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, maple syrup, vanilla, baking powder, and pumpkin pie spices. If you used coconut oil instead of butter, add about ¼ teaspoon salt. Then, add the almond flour and all purpose flour and mix until a soft cooke dough forms. Chill in the fridge for 20 minutes.
- Scoop 1 heaping tablespoon of cookie dough per cookie onto the baking sheet. Sprinkle with the cinnamon sugar mixture. Bake for about 10 minutes or until the cookie are golden around the edges and lift easily off of the paper with a spatula.
- Remove the baking sheet from the oven. Sprinkle another 1 teaspoon of cinnamon sugar over each cookie and then allow them to cool for about 2-3 minutes. Enjoy!
Nutrition
Serving: 1cookieCalories: 153kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 83mgPotassium: 42mgFiber: 1gSugar: 10gVitamin A: 1370IUVitamin C: 0.4mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!