Pumpkin Snickerdoodles

A cookie with no refined sugars? No way! These Pumpkin Snickerdoodle Cookies are a great fall treat that you don't have to feel so guilty about! They are warm, spiced, sweet, and so satisfying!

This time of year, my girls love to make anything involving pumpkin! It is so fun to think of new treats to make that they enjoy eating that also brings in the season. These pumpkin snickerdoodles have become a staple for the second year in a row.

These pumpkin snickerdoodles are everything you want in a cookie. They are a little crispy, a little chewy, a little sweet, and really warm. The best part is that they are free of refined sugars! The cookie batter is going to be sweetened with honey. And that signature crunchy, sugary coating is made with coconut sugar and cinnamon. It is simply a healthier take on a classic, making it for the fall season, of course!

Details and Tips!

The pumpkin snickerdoodles are pretty straightforward. It is just a really simple cookie batter divided into cookies, and then pressed with some coconut sugar and cinnamon.

First, you will brown some butter. And then in a stand mixer, add the browned butter, honey, pumpkin, and maple syrup. Mix that until well combined, and then add in the egg and vanilla.

Then you will add in the dry ingredients and mix everything until combined! Scoop the dough into about golf ball size pieces and roll them into a ball and place them on a cookie sheet lined with parchment.

Mix together 1/2 cup coconut sugar and 1 tablespoon cinnamon. Find something that has a flat bottom, like a drinking glass or measuring cup. Press the bottom of the glass onto a damp cloth, just to wet it slightly. Then dip it in the sugar mixture and then flatten a cookie with the sugar coated bottom of the glass. Press down evenly until the cookies are about 1/4 inch thick.

Then we bake the cookies at 350 for about 9 minutes on until the bottoms are just about to turn brown.

What you need!

• unsalted butter
• honey
• maple syrup
• pumpkin
• eggs
• vanilla
• flour
• baking soda
• salt
• cinnamon
• nutmeg
• coconut sugar

Looking for similar recipes?

Customize!

• Sugar - You can make this with sugar if you would like. I would do a 1/2 cup of white sugar and 1/2 cup of brown sugar instead of the maple syrup and honey. the consistency of the cookie should turn out very similar. You could also use sugar instead of coconut sugar for the sugary coating.
• Browned Butter - You do not have to brown your butter, but it will add a depth of flavor and nuttiness that is hard to get from anything else. It is going to bring some added warmth to your cookies.
• Cookie Size - I like to make these in all different sizes. The recipe says to make them golf bal sized which will be about the size of a normal cookie. But I do like to do some smaller cookies for the girls. I will make them about half the size of a golf ball and flatten them the same. If you make them smaller, start checking doneness at 7 minutes.

Explore more!

I hope you enjoy these cookies as much as we do! If you make them, let us know in the comments! We love hearing from you!

Pumpkin Snickerdoodles

Naturally sweetened with honey and maple syrup, free of refined sugars, and the perfect fall treat! They are a little crispy, a little chewy, very warm, and so delicious!

• 1 cup unsalted butter
• 1/2 cup honey
• 1/4 cup maple syrup
• 3 tablespoons pumpkin (canned)
• 1 egg
• 2 teaspoons vanilla extract
• 2 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

For the cinnamon and sugar coating

• 1/2 cup coconut sugar
• 1 tablespoon cinnamon

1. Preheat the oven to 350 degrees.

2. In a skillet over medium heat, brown the butter. This will take about 5 minutes. You know it is done with it is a deep golden color and it smells nutty. Set it aside to cool slightly.

3. Once the browned butter has cooled slightly, add it to the bowl of a stand mixer. Add in the honey, maple syrup, and pumpkin. Mix together.

4. Then add in the egg and vanilla and give it a quick mix.

5. Gently add the flour, baking soda, salt, cinnamon, and nutmeg on top of the wet ingredients, give them a quick whisk, and then turn the mixer on low to mix everything together.

6. Using a small cookie scoop or a spoon, scoop out the cookies and roll them into a ball, about the size of a golf ball. Place them on a cookie sheet lined with parchment, about an inch apart.

7. In a small mixing bowl, mix the coconut sugar and cinnamon together.

8. Wet the bottom of drinking glass or measuring cup slightly with water so the sugar mixture with stick to it. Dip the bottom of the glass in the sugar mixture and then use that to flatten the cookie, pressing down evenly until the cookie is about 1/4 inch thick. Continue to dip the glass in the sugar mixture and then flatten each cookie, wetting the glass as needed so the sugar sticks.

9. Bake the cookies for 9 minutes or until the bottom of the cookie is just starting to turn brown.

Dessert

American

Cookies

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