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
Ingredients for the Cookies
Ingredients for the Topping
- 1/2 cup sugar
- 1 heaping tsp cinnamon
- 1 heaping tsp pumpkin pie spice
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.
- 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.