Pumpkin week, day seven: the one with the cookies.
The Pumpkin Snickerdoodles to be exact.
Genuinely and honestly upset I didn’t come up with this idea sooner, but glad it came to me when it did because, WOW. Snickerdoodles are by far one of my favorite cookies, and then you add some pumpkin into the equation?? Legendary. A must have. A will bake again and again and again until I tire of them.
Snickerdoodles are full of memories for me. We would always snack on them when visiting my grandma’s house. I think my love of sncikerdoodles may actually be the root cause of my cinnamon obsession. If you know me even slightly, you know that I have a bit of a cinnamon problem. I truly believe everything is made better with a little dash of cinnamon. Seriously. Trust me on this. Just try it. You may like it, you may not, but I like it so boo on you.
I really belive that snickerdoodles are the perfect fall cookie. You get the iconic tang from the cream of tartar, the sweetness of the cinnamon sugar coating, all perfectly transported by a cookie baked with love and adoration. And this specific cookie is baked with pumpkin. Pumpkin! As you might hasve picked up on (considering we are five days deep in pumpkin week), I really love pumpkin. She is the fall banana for me.
Ha. Okay. Let me explain that super odd phrase. I feel as though all bakers use bananas quite often because if you are anything like me, you always have some turning in your house, beckoning for you to whip up some banana bread speckled with dark chocolate chip morsels. Well, the moment the weather gets even the slightest hint of fall, the moment I see one leaf even considering turning colors, I sub pumpkin in for all my banana. Banana bread becomes pumpkin bread. Banana pancakes become pumpkin pancakes. And so on, and so forth the story goes. I transform into my most basic witch self, and all is right in the world. I truly adore this time of the year. Can you tell?
So, if you by-chance have a can of pumpkin sitting in your cabinet, begging, just begging, to be used, I reckon you might consider baking a batch of these cookies? Promise you will enjoy them! They are fluffy, subtly sweet, and filled with the warm flavors of fall we all know and love.
So, take a moment and have a bake day, all to yourself! Do it I say! Do it! No seriously. Do it.
On your marks, get set, bake!
Pumpkin Snickerdoodles
Ingredients
- 1 cup pumpkin puree
- 3 tbsp unsalted (or vegan) butter melted
- 1 tsp vanilla extract
- ½ cup coconut sugar or brown sugar
- 1½ cups packed almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1½ tsp pumpkin pie spice or cinnamon
- ¼ tsp salt
Rolling Mixture
- 1 tsp cinnamon
- 2 tbsp sugar
Instructions
- Preheat your oven to 350°F; line a large baking sheet with parchment paper and set aside.
- Melt the butter in a microwave safe bowl and add into a large mixing bowl with the pumpkin, egg, vanilla extract and coconut sugar. Whisk until well combined.
- Once mixed, add the almond flour, coconut flour, baking soda, cream of tartar, pumpkin pie spice & salt. Mix with a spatula until well combined.
- In a small bowl, combine the rolling mixture ingredients.
- The cookie dough will be pretty thick (in a good way). Using a medium (1.5 oz) cookie dough scoop, scoop the dough into your hands and roll to create a smooth ball. Place the ball in the rolling mixture bowl and toss to cover fully. Place the coated cookie dough ball on the prepared baking sheet, and repeat until all cookies are coated. Leave about ~2 inches of space between each cookie. If you run out of rolling mixture, add in another tsp of cinnamon and 2 tbsp of sugar and keep rocking. Give the cookies a little press with your hand so that they are slightly flatter, but not smooshed.
- Bake for 12-15 minutes, or until the edges of the cookie are golden brown. Allow the cookies to cool, & enjoy!
Notes
- To make a flax egg, combine 1 tbsp of flax meal with 3 tbsp of water, and let sit for 5 minutes to thicken. Boom, vegan egg.
- Cookies can be stored in an airtight container for 1-2 days, but then should be transferred to the freezer for safe keeping. Cookies can be stored in the freezer for up to 2 months.
- The cookie are a 12/10 when heated a little in the microwave and topped with a scoop of vanilla ice cream. Trust me on this.
I am running out of pumpkin and halloween puns at this point. So, I will leave this final remark: cookie good. Yep. That is about the amount of whit I have bottled within me at this moment.
I do however hope you have a very spooky Saturday! I will be participating in a 3-course pumpkin meal. Apps = pumpkin. Entree = pumpkin. Dessert = pumpkin. Drink = wine. 3 out of 4 is good in my books!
Maybe treat yo’ self to one last ghoulish treat and bake these bad boys. They really are magic. Just like you. Magic, baby!
XOXO – Mads
(Omg. Almost forgot to self-plug. @mads.eatz on the instagram is my name; posting too many pictures of food and my cat is my game. Give it a follow!)