Pumpkin Snickerdoodle Cookies {with Almond Flour}
Soft and chewy pumpkin snickerdoodle cookies are a must-bake this fall! They are packed with pumpkin pie spice and are easy to make. Made with almond flour, they are a delicious treat that everyone can enjoy!
These soft and chewy pumpkin-spiced snickerdoodle cookies have quickly become one of my sweet favorites this fall.
Tom and I can’t stop eating them!
These Pumpkin Donuts with Maple Cashew Glaze, this vegan Pumpkin Bread, and these 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!
Ingredients You Need to Make 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
- Almond and Coconut flour – both gluten-free, and grain-free replacement for white wheat flour in baking
- Maple syrup – sweetens the cookies without using refined sugar
- Almond butter – replaces butter, and adds a nutty taste.
- 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
Now Let’s Make These 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 Almond Flour 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
Get the recipe:Pumpkin Snickerdoodle Cookies {with Almond Flour}
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
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
These were so good! They tasted just like the real thing but healthier! I substituted the almond butter for avocado oil, and it still turned out AMAZING! ❤️definitely will be making this again! 🍂
Hi Cali!
We are so happy to hear you love these, even with the substitution.
Happy Baking 🙂
-Constance
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…
Can I substitute baking powder for baking soda in this recipe?
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
Do I have to use coconut flour? Can I, instead, use all al.ond flour?
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
Before I make these, I noticed that the 1/4 cup sugar is not in the directions..is the sugar required??
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
Oh, thanks, I just noticed your response, I also wrote her the same!
I did too. But added it to dry ingredients bc her dry ingredients listed it! 🙂
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. 🙂
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!
Hi Nicole,
Yayy! I am so glad you enjoyed them!!
Shuang