These pumpkin snickerdoodle cookies are soft, fluffy, and oh so delicious. They’re made with a blend of alternative flours – almond and oat – and sweetened with just coconut sugar and cinnamon. They’re also completely dairy free and refined sugar free! These cookies feel warm and comforting and are perfect with a cup of coffee or tea. I hope you enjoy!
I absolutely adore baking in the fall, because I love the warming flavors of cinnamon and pumpkin spice. I’ve already created two kinds of pumpkin muffins – one with almond flour and chocolate chips, the other with oat flour and pecans – but knew I needed a pumpkin COOKIE to throw in the mix. I wanted to make something that felt light and fluffy like a cake but convenient and snackable like a cookie. Enter these delicious pumpkin snickerdoodles.
Here’s what you need to make these delightful pumpkin cookies:
Egg – I have not tested a flax egg; please let me know if you do!
Coconut Sugar – This has healthy fats that are known to help lower cholesterol.
Pumpkin Puree – NOT pumpkin pie filling; just good old canned pumpkin.
Avocado Oil – Melted (and cooled coconut oil) might also work.
Vanilla Extract – Always a must in cookies!
Almond Flour – One of my favorite alternative flours to bake with; look for super fine almond flour and not almond meal.
Oat Flour – Another great alternative flour; the addition of a second flour really helps create a light and fluffy texture! Make sure this is certified GF if you are intolerant.
Pumpkin Pie Spice
If you do make these cookies, please leave a review! I’d also love to see them on Instagram – please tag me @eatwellwithdanielle
Fluffy Pumpkin Snickerdoodles
- 1 cup almond flour
- 1 cup oat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 egg
- 1/2 cup coconut sugar
- 1/4 cup pumpkin puree
- 1/4 cup avocado oil
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- In a large bowl, cream together the egg and the coconut sugar with a silicone spatula.
- Add the rest of the WET ingredients to the large bowl and stir to combine.
- In a second small bowl, combine the DRY ingredients. I like to use a regular old spoon. Make sure everything is well incorporated.
- Add the dry ingredients to the wet and stir to combine. Let the dough rest in the fridge for 20-30 minutes. This is important! It's going to help you roll the dough into balls and will prevent the cookies from spreading while they bake.
- While the dough rests in the fridge, prepare your cinnamon sugar coating in a small ramekin. Pre-heat your oven to 350 degrees and line a baking tray with parchment.
- Using a cookie scoop and your hands, roll the dough into 12 balls and dip them in the cinnamon sugar mix. I like to wet my hands with water to prevent the dough from sticking to my fingers. This really helps! Place the cookies on the parchment lined tray and press down to flatten. You can use any leftover cinnamon sugar to sprinkle on top of the cookies.
- Bake for 10-15 minutes. Be sure to keep an eye out for lightly golden edges/ bottoms. Because of the pumpkin color and the cinnamon sugar, it will be a little tough to tell, but you don't want to overbake! Let them cool on the tray for at least 10 minutes so they firm up. Dig in!