grain free pumpkin snickerdoodle cookies

a plush snickerdoodle-like cookie that’s got a hint of pumpkin, with nutmeg and ginger to accompany it.

Snickerdoodles are certainly a “classic” cookie, but for whatever reason, I did not grow up eating them. So I don’t have that sort of dreamy nostalgic idea or attachment to the snickerdoodle cookie, like I have with, say, peanut butter cookies or cheese bagelachs. These were items that were an integral/favourite part of my childhood. Whereas, the snickerdoodle, I was only introduced to after starting the SCD diet (!) 

So that may be the reason why it’s taken me sooo long to even think about making my own snickerdoodle recipe. Also, in the past, my go-to was ComfyBelly’s recipe; it is actually her snickerdoodle recipe that I’ve also previously shared (and made) for my family members, and they too enjoyed it. 

Okay so all that being said, I took the snickerdoodle plunge, but for a very good reason: I wanted a fall cookie. To be more specific, I wanted a pumpkin-related cookie, after being inspired by many a pumpkin desserts/cookies across Instagram (tis the season!).

It didn’t take very long for me to put this recipe together and subsequently devour all the cookies. So these cookies are essentially pumpkin cookies (made with almond flour and fresh pumpkin puree), that are then dipped in mounds of organic ceylon cinnamon (that’s just my personal cinnamon preference!), and baked until they are perfectly soft.

I sweetened these cookies rather lightly, so if you do want an altogether sweeter cookie, I would recommend increasing the honey by a tbsp or more even. These cookies are also packed with a few fall-appropriate (as well as pumpkin-appropriate) spices, such as nutmeg, ginger, and of course, cinnamon. Did I mention they’re literally covered in cinnamon or..?

Find the full recipe and instructions below. Please review the cookies and drop a comment below if you try making these, or follow me and DM me on Instagram @grainfreee.

A few related recipes if you’re looking for some more yummy fall-appropriate recipes:

• PUMPKIN CHEESECAKE SWIRL CUPCAKES (COCONUT FLOUR)
• APPLE CHAI MUFFINS (COCONUT FLOUR)
• APPLE PIE DONUTS (COCONUT FLOUR)
• PUMPKIN CAKE WITH YOGURT VANILLA FROSTING (COCONUT FLOUR)
• APPLE PECAN GRANOLA
• BUTTERNUT SQUASH MAC & CHEESE

pumpkin snickerdoodle cookies: ingredients

• 1 + 1/2 cup almond flour
• 1/3 cup + 2 tbsp pumpkin puree (i use fresh pumpkin or butternut squash if i don’t have any pumpkin!)
• 3 tbsp honey
• 1 tbsp melted butter
• 1/2 tsp baking soda
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 egg
• 1 tbsp cinnamon (for coating)

pumpkin snickerdoodle cookies: how to

1. start by mixing you dry ingredients in a medium sized bowl– your almond flour, baking soda, cinnamon, nutmeg and ginger.
2. proceed to add your pumpkin puree, mixing everything as it becomes a crumbly texture. add in the butter, honey and vanilla and continue to combine as the batter smoothens out.
3. now add the egg and mix everything until it’s well combined.
4. once the batter is prepared, take a shallow bowl or plate and place one (large) tbsp of cinnamon in the middle.
5. now using a tbsp of batter at a time, roll the cookie dough into a small ball and then roll the small ball in the plate of cinnamon, coating it until it’s all well covered.
   place the cinnamon-coated cookie on a parchment paper-lined baking tray, and now using the palm of your hand, flatten the cookie slightly.
6. repeat until you have no more batter, approximately 18 cookies.
7. bake the cookies in a preheated oven at 350 for 11-12 minutes. remove from oven and allow to cool.
8. store the cookies in an airtight glass container in the fridge or freezer.

Print Recipe

pumpkin snickerdoodle cookies

a plush snickerdoodle-like cookie that's got a hint of pumpkin, with nutmeg and ginger to accompany it.

Course: Dessert, Snack

Author: rose of grainfreee.com

Ingredients

• 1 + 1/2 cup almond flour
• 1/3 cup + 2 tbsp pumpkin puree i use fresh pumpkin or butternut squash if i don't have any pumpkin!
• 3 tbsp honey
• 1 tbsp melted butter
• 1/2 tsp baking soda
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 egg
• 1 tbsp cinnamon for coating

Instructions

• start by mixing you dry ingredients in a medium sized bowl– your almond flour, baking soda, cinnamon, nutmeg and ginger.
• proceed to add your pumpkin puree, mixing everything as it becomes a crumbly texture. add in the butter, honey and vanilla and continue to combine as the batter smoothens out.
• now add the egg and mix everything until it's well combined.
• once the batter is prepared, take a shallow bowl or plate and place one (large) tbsp of cinnamon in the middle.
• now using a tbsp of batter at a time, roll the cookie dough into a small ball and then roll the small ball in the plate of cinnamon, coating it until it's all well covered.
• place the cinnamon-coated cookie on a parchment paper-lined baking tray, and now using the palm of your hand, flatten the cookie slightly.
• repeat until you have no more batter, approximately 18 cookies.
• bake the cookies in a preheated oven at 350 for 11-12 minutes. remove from oven and allow to cool.
• store the cookies in an airtight glass container in the fridge or freezer.