Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies naturally sweetened

One thing about fall and the colder months is getting the baking bug again. It happens for me every time. As soon as it starts getting colder, I feel that urge to put the oven on.

We start having more soup and casseroles and warming dishes and baking becomes a beautiful and delicious hobby that gets us through the seemingly longer and darker days.

It also makes the house smell so good!

Pumpkin Snickerdoodle Cookies Vegan

Here is a recipe I had worked on last year for my cookbook, SAVOR. I decided to revisit it the other day and share it on the blog. It is a perfect fall cookie, with the spices of cinnamon, cloves, ginger and pumpkin pie spice.

The cookie is sweetened with pure maple syrup and is loaded with pure pumpkin. It is a bit more moist and cake-like than a “normal” cookie because of the pumpkin, but that makes it all the more healthy and delicious. πŸ™‚

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Pumpkin Snickerdoodle Cookies

Makes 29 cookies

Ingredients

Pumpkin Cookie Dough

  • 2 1/2 cups whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 3/4 cup pure pumpkin puree
  • 3/4 cup pure maple syrup
  • 3/4 cup sunflower or coconut oil

Cinnamon Sugar Coating

  • 1/2 cup organic sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice

Directions

  1. Preheat oven to 350Β°F.
  2. Combine the flour, baking powder, salt, and spices together in a medium mixing bowl.
  3. In a separate small mixing bowl, whisk together the pumpkin puree, syrup, and oil.
  4. Add the wet ingredients to the dry ingredients and mix to combine. (The dough will be looking on the wet side, this is why the cookies are nice and moist.)
  5. Take a heaping teaspoon-size amount of dough in your hands and roll into a ball and the into the cinnamon sugar mixture.
  6. Place each sugar-coated cookie onto the baking pan and press down slightly.
  7. Bake for 10-12 minutes, until cooked all the way through. Allow to cool completely before removing from the pan and eating.
  8. Store in a cookie tin or container. Eat within a few days or keep in the freezer for a few months.*

*These cookies are best eaten up right away or if the uneaten cookies are stored in the freezer. They will get softer if out for too long in a container together because of the pumpkin.

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What are your favorite recipes for fall?Β 

tiffany6

13 thoughts on “Pumpkin Snickerdoodle Cookies

  1. Ur making me want to try these! I also tend to do more knitting/crocheting in autumn & winter I can almost smell these baking right now! Have a great rest or your day, Cynthia

    Like

  2. I made the Pumpkin Snickerdoodles, with a little tweaking. I didn’t have pumpking pie spice, and after doing a little scrounging, didn’t even have nutmeg. It’s nutmeg time! So, I used some allspice, & ginger with the cinnamon. Not bad! I used vegan butter instead of oil also Cheers, Cynthia

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