Soft, chewy and healthy pumpkin snickerdoodle cookies are a must-have this fall! Grain-free, gluten-free, dairy-free, and Paleo-friendly, these healthy pumpkin cookies are the perfect healthy fall treat.
With fall in full swing, I can never get enough of pumpkin dessert recipes. These pumpkin snickerdoodle cookies are no exception.
A few of my favorite easy pumpkin dessert recipes lately:
Now, these soft and slightly chewy pumpkin spiced-cookies are quickly becoming one of my favorites.
Cinnamon sugar-coated and bursting with pumpkin flavor, this is one recipe that you don’t want to miss.
Tom and I can’t stop eating them. Ah, I’m super excited to share this recipe with you!
Are Pumpkin Snickerdoodle Cookies Healthy?
These pumpkin cookies are certainly healthy kind!
They are naturally gluten-free, grain-free, dairy-free, paleo, and refined sugar-free, ticking all the boxes for a healthy cookie!
Traditionally, cookies use white sugar, white flour and butter, making them a bit more of an indulgent choice if you’re trying to live a healthy lifestyle.
By using coconut flour in this pumpkin cookie recipe, I am able to keep them gluten-free.
Additionally, these paleo cookies are sweetened only with the use of maple syrup, which means no refined sugar needed here.
Almond butter, one of my favorite baking ingredients, also serves a source of healthy fat which eliminates the need for butter in this recipe. It keeps it dairy-free as well.
Lastly, the use of pumpkin puree takes these cookies to a whole new level on the health front, but you’d never know you were eating a healthy cookie!
Health Benefits of Pumpkin
Belonging to the squash family, pumpkin is a super nutritious vegetable that has a ton of health benefits.
Low in calories but high in vitamins and minerals, pumpkin is extremely versatile and can be added to a wide variety of dishes.
Similar to its relative, the squash, pumpkin provides numerous health benefits such as reducing the risk of cancer, help with controlling diabetes, promoting good eye health and providing a good source of fiber that assists with bowel regularity and lower cholesterol levels.
Pumpkin is a great source of beta carotene which is a powerful antioxidant that is converted to vitamin A in the body.
Additionally, fiber is essential to regulating blood sugar, assisting in weight loss and helps to reduce cholesterol levels. It slows down digestion, which helps to prevent rapid sugar spikes and drops associated with low fiber, high sugar foods.
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, you can use my homemade pumpkin puree recipe in this post.
Egg- bring to room temp.
Coconut flour- a low carb, gluten free, grain free replacement for white flour in baking.
Maple syrup- sweetens the cookies without using refined sugars.
Almond butter- source of healthy fats, replacing butter in recipes.
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.
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.
Cover dough and place in the freezer for 20 – 30 minutes.
Next, in a small dish, prepare the cinnamon-sugar coating. Scoop cookie dough into equal-sized dough balls. Roll dough balls around in cinnamon sugar, covering the entire cookie dough ball.
Bake 10-12 minutes or until the top is slightly cracked.
Lastly, let it 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.
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 Egg
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup almond butter
- 1/2 cup coconut flour (packed)
- 1/2 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
- 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, 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 cookie dough into equal-sized dough balls. Roll dough balls around in cinnamon sugar, covering the entire cookie dough ball. Press the cookie dough balls down with the palm of your hand *
- Bake 10 - 11 minutes or until the top is slightly cracked.
* The cookies will not expand much, so press them into the size of cookies you prefer. I personally like my pumpkin snickerdoodle thick!
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.
Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 116mgCarbohydrates: 15gFiber: 2gSugar: 11gProtein: 4g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.