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+ servings

Pumpkin Snickerdoodles

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. 
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.