Follow Us On  FacebookTwitterInstagram

Pumpkin Snickerdoodle Cookies


I love everything pumpkin! Maybe a reason why I love fall so much. These are a quick and easy recipe to make when you are craving pumpkin. If you have a husband who is a cookie monster I would recommend doubling the batch.

From our kitchen to yours, Dana


2 cups almond flour
½ tsp baking powder
¼ tsp salt
½ tsp pumpkin spice powder
3 tbsp coconut oil (melted)
3 tbsp pumpkin puree
¼ cup maple syrup
2 tsp vanilla extract
¼ cup cinnamon
1 tbsp coconut/palm sugar


Preheat the oven to 350 degrees
In a large bowl, mix together almond flour, baking powder, salt, and pumpkin spice powder
In a separate small bowl, whisk together coconut oil, pumpkin puree, syrup, vanilla extract
Add the wet ingredients to dry
Mix together until wet, and sticky
Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm)
In a small ball, mix cinnamon and coconut sugar
Form dough balls that are about 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Flatten cookies to about ½ inch thick
Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven
Cool completely on the cookie sheet
Makes 12


Leave a Reply

You must be logged in to post a comment.