5 from 7 votes
Pumpkin Snickerdoodles
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

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. 

Servings: 24 cookies
Author: Back To The Book Nutrition
Ingredients
Ingredients for the Cookies
Ingredients for the Topping
  • 1/2 cup sugar
  • 1 heaping tsp cinnamon
  • 1 heaping tsp pumpkin pie spice
Instructions
  1. Heat oven to 400 degrees.
  2. In a large bowl, cream oil, sugar and maple syrup.
  3. Add eggs and pumpkin puree and whisk to combine. (It's okay if a some small clumps of coconut oil remain)

  4. In a separate bowl, stir together flour, baking powder, salt, and pumpkin pie spice.
  5. Gently stir dry mixture into wet until thoroughly combined.
  6. Roll into 1" balls (can use mini ice cream scoop to ensure balls are equal in size),  then drop the balls into a bowl with sugar-cinnamon-pumpkin pie spice topping and use hands to gently coat all sides of the balls with the mixture.

  7. Place coated balls on cookie sheet. These will spread, so limit to 12 per cookie sheet. Bake for approximately 10 minutes, or until surface begins to crack slightly.

Recipe Notes