Pumpkin Snickerdoodles
Chewy, a little soft, and made with no refined sugars. These Pumpkin Snickerdoodles are going to be your new favorite fall cookie.
In the fall, we have so many recipes involving pumpkin. But we seem to be lacking in the pumpkin cookie department. So I decided to change that. Here is our favorite fall cookie. It is full of our favorite fall flavors, but in cookie form.
The cookies are made in the traditional snickerdoodle way. But they are free of refined sugars, subbing in some coconut sugar, honey, and maple syrup. They have a crunchy bite on the outside, a chewy and soft texture on the inside, and a hit of cinnamon and nutmeg.
They are perfect paired with a hot cup of coffee or hot chocolate for dunking. And the best part is your house will smell AMAZING when they are baking! Give them a try and let us know what you think in the comments!
Details & Tips
These cookies use the traditional snickerdoodle recipe, but with a twist. We are steering clear of refined sugars but adding in some maple syrup. We are also adding cinnamon and nutmeg to bring on the fall flavors that we all love this time of year. The maple syrup and warm spices are going to be the perfect combination of sweet and savory.
Now, you might look at this recipe and think, that is not enough honey and maple syrup! Well, the cookie dough does not need to be sweet because each cookie is going to get a crunchy coating of coconut sugar and cinnamon. The sugar on the outside is going to sweeten up the cookies just enough. The quality of your honey and maple syrup also makes a difference. We want to make sure we are using pure maple syrup and raw honey.
If you think about it, try to have your ingredients at room temperature when you mix up the dough. I, myself, sometimes skip this step, and I usually regret it. The dough mixes up so well if everything is at room temperature. So, if you can, go ahead and set out the butter, maple syrup, and eggs just an hour or two ahead of time. It will make a big difference.
Customize
If you do want to use real sugar, you most certainly can. You can sub the honey for cane sugar and the maple syrup and coconut sugar for brown sugar.
But, try this version! I promise, you will not miss the refined sugars. The cookies are sweet and taste just as delicious.
Storing the Cookies
These cookies are thin and a little crispy, so they will store really well on the counter for a few days. We love to add these to our cookie jar in the fall. And honestly, if they get a little crispier as they sit, just dunk them in some coffee! The cookies with coffee is such a yummy combination.
These cookies are also great in the freezer. You can batch the cookies and freeze them uncooked or cooked. If freezing them uncooked, go through each step of the recipe up until baking. Freeze them in one layer and then toss them in a Pyrex dish for storing. Just thaw to room temperature before baking.
Ingredients
Instructions
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