Today I’m sharing one of our favorite fall recipes.
I shared it quite awhile ago on The Nourishing Gourmet, Kimi’s wonderful blog, but it bears repeating here.
Because these Pumpkin Snickerdoodles are just that good.
My kiddos ask me to make these whenever I offer to bake something -
so I figured they are worthy of a repost and for sure worthy of having the recipe in its entirety on my blog.
In my “neck of the woods” the weather is cooling and the leaves are changing.
It’s amazing to me how beautiful it all becomes.
Just looking out our deck window right now it’s amazing how gorgeous the colors are. A real masterpiece by God on display for all of us.
The air is crisp and at least in the U.S. something makes us all think of pumpkins, apples and the like.
So in my house, we’ve been perfecting a recipe for Pumpkin Chia Pudding (truth is, my son asks for this daily so I am keeping the canned pumpkin industry in business :-)) and have tried a few pumpkin shakes, but these Pumpkin Snickerdoodles remain one of our favorites.
Super yummy and super adaptable to special diets, and of course, when you make your own cookies instead of buying store bought, you are most likely getting better ingredients while also saving a TON of money :-)!
Pumpkin Snickerdoodles (with gluten, dairy, egg, and sugar-free options)
1. Preheat oven to 350 degrees Farenheit.
2. Combine ingredients for Cinnamon Coating and set aside for later use.
3. Combine flour, salt, baking soda and spices in a medium-sized bowl.
4. If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
5. Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
6. Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
7. Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
8. Place on cookie sheet or baking stone (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass).
9. Bake for about 10 minutes, or until slightly golden brown.
10. Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
11. Try not to eat them all at once :-) .
1. You could also use my Best Cinnamon Sugar as a topping for these cookies. I keep that in a little container in with my spices so it’s readily available.
2. For better health, you could also soak the flours overnight, per instructions in my post on How and Why to Soak Grains. Be warned, however…you will get quite a workout mixing a batter this thick after it soaks :-). And I am not sure I like the taste of cookies after they’ve soaked. I am not sure what is going on there, but it’s not been a winner in our family and we typically like soaked grains.
Looking for other Great Fall Recipes? How About:
- Nut Butter Fruit Dip (perfect for apples, pears, whatever :-). It’s even great drizzled on cake, cookies, ice cream, or warm cereal
- Super Pumpkin Pie Spice
- Soft Pumpkin Cookies (with gluten, dairy, egg and sugar free options) – these taste amazingly like Enjoy Life Boxed Cookies (which cost a little too much for this frugal momma to stomach. Plus, they’re loaded with sugar…save some dough and try these)!
I hope you love these as much as we do and that you and your family have time to enjoy the wonderful beauty of fall (if it is on display where you live), or whatever beauty there is around you.
What pumpkin or apple recipes do you enjoy in the fall?