Pumpkin Snickerdoodle Cookies
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!
But now, I’m super excited to share this recipe with you!
Are these Pumpkin Snickerdoodle Cookies Healthy?
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
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.
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.
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:
Get the recipe:Pumpkin Snickerdoodle Cookies
- 1 egg, room temperature
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup almond butter, smooth, unsweetened *
- 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
- 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.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.