These amazing, fall inspired pumpkin snickerdoodles have become a family favorite at my house and they get glowing reviews every time I take them somewhere too! They’re super easy to make, dairy free, and use ancient grain Einkorn flour.
Snickerdoodles are a favorite at our house. We have a family recipe that can be thrown together in minutes and has the greatest texture of any snickerdoodle cookie EVER. Really.
A while back, I decided to give the tried and true a health-lift and a fall makeover. Dabbling with a family favorite is a risk, but this time it was worth it!
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Why You’ll Love These Pumpkin Snickerdoodles
- They’re healthier – I used ancient grain Einkorn flour, swapped the Crisco for expeller pressed palm shortening (you can also use coconut oil, but the surface won’t be as crispy), replaced some of the sugar with maple syrup, and added pumpkin…it doesn’t get much healthier than a dessert with vegetable value?
- They’re perfect for fall -Pumpkin, cinnamon, nutmeg, ginger, cloves, maple – need I say more?
- They still have that amazing snickerdoodle texture – They’re slightly crisp on the outside and a soft and fluffy inside.
- They’re dairy free for those who need it
Warning – if you make these, you will need one hand devoted to fending off cookie snatchers!
Still completely worth it, if you ask me! ๐
How to Make Pumpkin Snickerdoodles
These are actually super easy and fast! Everything mixes in the same bowl so it only takes 15 minutes or so to mix the batter then roll into balls and coat with sugar:
Tips for Making Pumpkin Snickerdoodles
These cookies are pretty straightforward, but you do want to keep a few things in mind:
- This batter is a little wetter than traditional snickerdoodle dough, so it’s hard to roll into balls with your hands. I use a mini cookie scoop to drop balls of batter into the sugar/spice mixture, then gently roll them around to coat all sides before transferring to the cookie sheet.
- These will spread somewhat when baked so make sure and leave plenty of space between them on the cookie sheet (12 per pan is perfect).
- If you’re using coconut oil, you MUST measure it in the soft-solid state and use exactly 1 level 1/2 cup. If you measure in the liquid state or use too much, the batter will be too wet.
- These keep well for a few days and will soften over time. If you want to crisp them up again, place a few on a cookie sheet in a 300 degree oven for just a few minutes.
- Ancient grain Einkorn flour is my default flour for baking, but you can substitute regular all purpose flour too.
Pumpkin Snickerdoodles
Ingredients
Ingredients for the Cookies
- 1/2 cup palm shortening (or coconut oil measured in the soft solid state)
- 1 egg
- 1/2 cup organic sugar
- 1/4 cup pure maple syrup
- 1/2 cup pumpkin puree
- 1 2/3 cups Einkorn flour
- 2 tsp aluminum free baking powder
- 1/8 tsp sea salt
- 1/2 tsp pumpkin pie spice
Ingredients for the Topping
- 1/2 cup sugar
- 1 heaping tsp cinnamon
- 1 heaping tsp pumpkin pie spice
Instructions
- Heat oven to 400 degrees.
- In a large bowl, cream the shortening, sugar and maple syrup.
- Add eggs and pumpkin puree and whisk to combine.
- In a separate bowl, stir together flour, baking powder, salt, and pumpkin pie spice.
- Gently stir dry mixture into wet until thoroughly combined.
- Use a mini ice cream scoop 1 level scoop of batter into a bowl with sugar-cinnamon-pumpkin pie spice topping. Use clean hands to gently coat all sides of the balls with the mixture, then transfer them to cookie sheets lined with parchment paper.
- Bake for 8-10 minutes, or until surface begins to crack and is slightly crisp to the touch. Cool for 10 minutes on the cookie sheet, then transfer to a wire cooling rack to cool completely.
Notes
- This batter is a little wetter than traditional snickerdoodle dough, so it's hard to roll into balls with your hands. I use a mini cookie scoop to drop balls of batter into the sugar/spice mixture, then gently roll them around to coat all sides before transferring to the cookie sheet.
- These will spread somewhat when baked so make sure and leave plenty of space between them on the cookie sheet (12 per pan is perfect).
- If you're using coconut oil, you MUST measure it in the soft-solid state and use exactly 1 level 1/2 cup.ย If you measure in the liquid state or use too much, the batter will be too wet.
- These keep well for a few days and will soften over time. If you want to crisp them up again, place a few on a cookie sheet in a 300 degree oven for just a few minutes.ย
- Ancient grain Einkorn flour is my default flour for baking, but you can substitute regular all purpose flour too.ย
- ย
I love snickerdoodles and will be trying your recipe this weekend. It looks so good!
I love the pumpkin twist to the classic snickerdoodles! These would go well with my morning tea!
I’ve never made snickerdoodles before and these pumpkin versions look amazing! I need to make these during fall as it seems like the perfect time to. Thank you for sharing this recipe, I cant wait to try it out.
I was going to look for a great snickerdoodles recipes for my boys and this was perfect. Loved the texture and taste.
I know right away that my kids would love this recipe! Fantastic that you added tons of nutritious ingredients. YUM
These pumpkin snickerdoodles has the same delicious texture as those made with regular flour, so yummy!
Wow! Great recipe for our kids that they will definitely love. The texture looks so enticing and very tempting to the eyes. Thanks for sharing this to us.
I can see why these get glowing reviews! These sweet potato snickerdoodles are a great recipe!
Thanks, Leslie. ๐
What a great idea to add pumpkin to snickerdoodles, you just can’t go wrong with those flavors. I love Einkorn flour and use is frequently. Glad to have this recipe, just in time for our cookie exchange.
Hope you love them!
These snickerdoodles look amazing! Can’t say that I’ve ever tried to make these at home, but you sure make it look easy. I would use the coconut oil to keep the calories down.