Tis the season to decorate and enjoy time with our loved ones. What better way to savor this season’s memories than with these simple pumpkin pie snickerdoodle cookies!
Who doesn’t love pumpkin at this time of year, especially when you’ve packed the flavor into a dessert? Snickerdoodles are a huge hit at my house around the holidays, and adding pumpkin to them spices things up.
Author:
Erica
Reichstein
Ingredients
Cookie
2 cups almond flour
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons coconut oil (melted)
3 tablespoons pumpkin pie mix (canned)**
¼ cup maple syrup
2 teaspoons vanilla extract
Coating
¼ cup cinnamon
1 tablespoon coconut sugar
** Pumpkin pie mix can be substituted for pumpkin puree (canned). Make sure to add ½ teaspoon of pumpkin pie spice if substituted.
Directions
Preheat oven to 350 degrees Fahrenheit. Coat cooking sheets with nonstick baking spray.
In a large mixing bowl, combine almond flour, baking powder, salt. (*Combine pumpkin pie spice if substituting.)
In a separate small mixing bowl, combine melted coconut oil, pumpkin pie mix/pumpkin puree, syrup, and vanilla extract.
Combine the wet ingredients with the dry ingredients. Mix together until fully combined. It should be a bit wet and sticky. Place mixture in the refrigerator and allow it to settle for about ten minutes.
While you wait, combine the cinnamon, brown sugar, and cane sugar together to make the coating. Place ingredients in a small bowl.
Once dough as settled, form balls about 1.5 inches thick in diameter and roll into coating mixture. Place onto sprayed cooking sheets. Push down cookies to make them flat, about ½ inch thick.
Bake cookies for about twelve minutes. Time may vary depending on cookie thickness and your oven. Cookies should be firm on top and soft in the center. Allow cookies to cool for about five minutes - they will harden up just a bit while they cool.
Tis the season to decorate and enjoy time with our loved ones. What better way to savor this season’s memories than with these simple pumpkin pie snickerdoodle cookies!
Who doesn’t love pumpkin at this time of year, especially when you’ve packed the flavor into a dessert? Snickerdoodles are a huge hit at my house around the holidays, and adding pumpkin to them spices things up. The cinnamon, allspice, nutmeg, and vanilla bring warmth into my home, and my loved ones can’t seem to get enough of them. The best part is that these cookies are suitable for just about every dietary requirement. However, if you have an almond allergy, substituting the type of flour can always be accommodated. Try to pack in as much health into your desserts, along with an equal balance of sweetness.
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