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Home » Desserts

September 29, 2020

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies
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Soft and chewy pumpkin snickerdoodle cookies are a must-bake this fall! they are packed with punmpkin pie spice and are easy to make. These pumpkin snickerdoodle cookies are Grain-free, gluten-free, dairy-free, and Paleo-friendly.

These soft and chewy pumpkin-spiced snickerdoodle cookies have quickly become one of my sweet favorites this fall.

Made with healthy ingredients, this cookies recipe is gluten-free, grain-free, refined sugar-free, and paleo-friendly, yet perfectly sweet and packed with pumpkin flavors.

Tom and I can’t stop eating them!

These Pumpkin Donuts with Maple Cashew Glaze, this vegan Pumpkin Bread, and these healthy Pumpkin Oatmeal Breakfast Bars are three other pumpkin recipes I have been making on repeat the last month.

But now, I’m super excited to share this recipe with you!

Are these Pumpkin Snickerdoodle Cookies Healthy?

Yes!

These pumpkin cookies should certainly be considered healthy!

They are naturally gluten-free, grain-free, dairy-free, paleo, and refined sugar-free, which for me, is ticking all the boxes for a healthy cookie.

Traditionally, cookies are made with white pr brown sugar, white wheat flour, and butter, making them an indulgent treat that should be enjoyed in moderation.

However, with a few easy swaps, I managed to make these pumpkin cookies healthy.

  • By using coconut flour instead of wheat flour this recipe becomes grain-free, gluten-free, and paleo-friendly.
  • Additionally, these paleo cookies are sweetened with maple syrup, which means they are refined sugar-free.
  • To make this recipe dairy-free, as well as eliminating the butter, I added Almond butter. Not only is it delicious, but it’s also a great source of healthy fats and protein. Definitely a win-win situation!
  • Lastly, using pumpkin puree takes these cookies to a whole new level on the health front as well. That’s right. Pumpkin is not only delicious, but it’s also super healthy!

Health Benefits of Pumpkin

Belonging to the squash family, pumpkin is a super nutritious vegetable that has numerous health benefits such as reducing the risk of cancer, help with controlling diabetes, and promoting good eye health.

Pumpkins are low in calories but high in vitamins and minerals.

Pumpkin is a great source of beta carotene which is a powerful antioxidant that is converted to vitamin A in the body.

Additionally, pumpkins are a good source of fiber. Fiber assists with bowel regularity and lowers cholesterol levels. It also slows down digestion, which helps to prevent rapid sugar spikes and drops.

Lastly, fiber is essential to regulating blood sugar, assisting in weight loss, and helps to reduce cholesterol levels.

Read more on the health benefits of pumpkin Here.

Ingredients You Need to Make Healthy Pumpkin Snickerdoodle

  • Pumpkin puree – make sure it’s puree, not pie filling. Better yet, use my homemade pumpkin puree recipe
  • Egg – bring to room temperature before adding to the batter
  • Coconut flour – a low-carb, gluten-free, and grain-free replacement for white wheat flour in baking
  • Maple syrup – sweetens the cookies without using refined sugar
  • Almond butter – source of healthy fats and protein, replacing butter in this recipe
  • Baking soda – used as a leavening agent; helps the cookies rise
  • Pumpkin spice – usually consisting of cinnamon, nutmeg, ginger, cloves and allspice.
  • Coconut sugar & cinnamon – to roll the cookie dough in it for a crunchy coating

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How to Make Easy and Healthy Pumpkin Cookies

First, in a large bowl, mix together the pumpkin puree, egg, maple syrup, and almond butter.

Then, in a separate bowl, thoroughly combine coconut flour, baking soda, and pumpkin spice.

Gently fold dry ingredients into the wet ingredients. Mix until combined.

Then, cover the dough and place it in the freezer for 20 – 30 minutes.

Instruction on how to make healthy and easy pumpkin cookies in a bowl step by step

Next, in a small dish, prepare the cinnamon-sugar coating.

Then, scoop the cookie dough into equal-sized dough balls and roll the dough balls around in the cinnamon-sugar, covering the entire cookie dough ball.

Place the snickerdoodle balls on a lined baking tray and gently press down to shape into cookies since they won’t spread like regular cookies.

Bake for 0-12 minutes or until the top is slightly cracked.

Lastly, let the pumpkin snickerdoodle cookies cool for 10 minutes. Enjoy!

Tips  for the Best Soft Pumpkin Snickerdoodle Cookies

.

1. Sift dry ingredients

Sifting dry ingredients before mixing can help avoid any clumps and remove any unwanted particles.

2. Pack the dry ingredients when measuring

Spoon dry ingredients into measuring cups and level off the ingredients with the back of a knife.

3. Chill the cookie dough

Be sure to allow cookie dough to chill in the freezer for at least 20 – 30 minutes to avoid cookies spreading out too much while baking. You can also refrigerate it overnight.

4. Press down the cookie dough to your preference

Press down your cookie dough balls slightly (so they are approximately 3/4 to 1 inch thick) before baking in the oven.

Since they won’t spread much, size the cookies to your preference. For thinner, wider cookies, press down until they are about 1/2 inch.

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How to Store Healthy Pumpkin Cookies

.

These yummy pumpkin snickerdoodle cookies will stay good in the fridge for up to a week (if they last that long!)

And yes you can freeze them!

Additionally, you can make the dough ahead of time and just freeze the dough!

If you freeze the cookies after they are baked, allow them to thaw to room temp before serving.

What’s your favorite pumpkin cookie recipe? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

More Healthy Pumpkin Recipes You may Love:

.

1. Vegan Pumpkin Muffins with CHOCOLATE CHIPS

2. Healthy Pumpkin Pie (Paleo, Low Carb)

3. Gooey Healthy Pumpkin Brownies

.

A batch of keto snickerdoodles pm a board. They are coated with cinnamon sugar. There is a bite on one snickerdoodle cookie. The texture appear to be soft and chewy.
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Pumpkin Snickerdoodle Cookies

4.40 from 23 votes
These soft and pillowy Pumpkin Snickerdoodle Cookies are the perfect healthy fall treat. They are Paleo, gluten-free, and refined sugar-free.
Shuang Shuang Liang
Servings 12
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

Wet Ingredients

  • 1 egg room temperature
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup almond butter smooth, unsweetened *

Dry ingredients

  • 1/4 cup coconut flour packed
  • 3/4 cup almond flour packed
  • 1/4 cup coconut sugar
  • 1/2 tsp baking soda
  • 2 heaping tsp pumpkin spice

Cinnamon Sugar Coating

  • 3 tbsp coconut sugar
  • 1 heaping tsp cinnamon

Instructions
 

  • Preheat the oven to 350 F
  • In a large bowl, mix the wet ingredients together – pumpkin puree, egg, maple syrup, and almond butter.
  • In a separate bowl, combine coconut flour, almond flour, coconut sugar, baking soda, and pumpkin spice. Gently fold dry ingredients into the wet ingredients.
  • Cover dough and place in the freezer for 20 – 30 minutes.
  • In a small dish, prepare the cinnamon-sugar coating.
  • Scoop the cookie dough into equal-sized dough balls. Roll the dough balls around in cinnamon sugar, covering the entire cookie dough ball.
  • On a lined baking sheet, press down the cookie dough balls with the palm of your hand to shape the cookies. *
  • Bake 8 – 10 minutes or until the top is slightly cracked.

Notes

* Use smooth unsweetened and unsalted almond butter. (I used Trader Joe’s Smooth Raw Almond Butter)
** The cookies will only expand some, but not a ton. So you can press them into the size and thickness of cookies you prefer. I personally like my pumpkin snickerdoodle thick!

Recommended Products

  • Hamilton Housewares Stainless Steel Cooling Rack
  • Super-Fine Almond Flour
  •  Organic Coconut Flour, 16 Oz
  • Original Almond Butter
  • Cookie Scoop Large-Medium-Small Size,

Nutrition

Serving: 1gCalories: 143kcalCarbohydrates: 15gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 16mgSodium: 116mgFiber: 2gSugar: 11g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram
A plate of pumpkin snickerdoodle cookies coated with cinnamon sugar. There is a glass of milk and 2 little pumpkins in the background. There is also a bite into one of the pumpkin cookies that appear to be soft and chewy in texture.
Season: Christmas, Fall, Spring, Summer, Winter Dietary Preference: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian, Whole30 Key Ingredients: Apples, Bananas, Berries, Chocolate, Oats, Pumpkin, Sweet Potato Recipe Style: Air Fryer, Instant Pot, Kid Friendly, No Bake

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Comments

  1. Meghan says

    October 21, 2021 at 2:28 pm

    4 stars
    These paleo cookies are sooooo good and perfect for fall! This was my first time making this recipe and I decided to substitute sunflower butter for the almond butter. Just a heads up! My cookies turned GREEN! I discovered later that this happens when the sun butter reacts with baking soda during the baking process. Totally harmless, but def creates a spooky Halloween theme if that’s what you’re looking for…

    Reply
  2. Heather says

    October 15, 2021 at 5:28 pm

    Can I substitute baking powder for baking soda in this recipe?

    Reply
    • Emmelie Williams says

      October 19, 2021 at 5:53 pm

      Hi Heather. We haven’t tried making these cookies with baking powder, but it might work. If you decide to try I would suggest using 2 tsp of baking powder. And Please let us know how it goes! Good luck! -Emmelie

      Reply
  3. Sherry says

    October 11, 2021 at 2:10 pm

    Do I have to use coconut flour? Can I, instead, use all al.ond flour?

    Reply
    • Emmelie Williams says

      October 11, 2021 at 8:21 pm

      Hi Sherry, Yes, you can use all almond flour. However, you will need to add more almond flour than just 1/4 cup. The total amount of almond flour would be about 1.5 cups. The texture might be slightly different as well. Good luck! And let us know how it went.
      Emmelie

      Reply
  4. Kathleen says

    October 9, 2021 at 1:30 pm

    Before I make these, I noticed that the 1/4 cup sugar is not in the directions..is the sugar required??

    Reply
    • Shuang Shuang Liang says

      October 9, 2021 at 2:05 pm

      Hi Kathleen,

      Sorry about that! I missed it. Just updated the direction. The coconut sugar will need to be mixed along with the dry ingredients. Hope this helps! Can’t wait to hear about you think 🙂

      Shuang

      Reply
      • Amy Jean says

        October 20, 2021 at 7:54 pm

        Oh, thanks, I just noticed your response, I also wrote her the same!

        Reply
    • Amy Jean says

      October 20, 2021 at 6:58 pm

      I did too. But added it to dry ingredients bc her dry ingredients listed it! 🙂

      Reply
  5. Annie says

    December 3, 2020 at 7:32 pm

    5 stars
    I never really liked snickerdoodle cookies until now. This was so so good and I finished it so fast! Thank you for the amazing recipe. 🙂

    Reply
  6. Nicole S says

    October 17, 2020 at 2:52 am

    I just made these pumpkin snickerdoodle cookies and followed the recipe exactly! They were amazing, super soft and perfectly sweet! I will be making these again!

    Reply
    • Shuang Shuang Liang says

      October 26, 2020 at 10:04 pm

      Hi Nicole,

      Yayy! I am so glad you enjoyed them!!

      Shuang

      Reply
  7. Tom says

    September 29, 2020 at 11:02 am

    5 stars

    Reply

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