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.
Servings: 12
Calories: 143kcal
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!
Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 116mg | Fiber: 2g | Sugar: 11g