Pumpkin Pie Snickerdoodles
Yields: 12 snickerdoodles
These chewy cookies are perfect for any pumpkin lover! They’re full of cozy spices and sweet fall flavor. They’ll keep for at least a week if stored in an airtight container in the refrigerator—if they last that long!
  • for the cookies
  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tsp cornstarch
  • ¾ tsp baking powder
  • 1 tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground ginger
  • ⅛ tsp salt
  • 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
  • ¾ cup (183g) pumpkin purée, room temperature (NOT pumpkin pie filling)
  • 1 tsp vanilla extract
  • ½ cup (1620mL) pure maple syrup
  • for the coating
  • 6 tbsp (72g) coconut sugar
  • 1 tsp ground cinnamon
  1. To prepare the cookie dough, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, ginger and salt in a medium bowl. In a separate bowl, whisk together the butter, pumpkin, and vanilla. Stir in the pure maple syrup. Add the flour mixture, stirring just until incorporated. Chill the cookie dough for at least 30 minutes. (If chilling longer than 1 hour, cover the top of the bowl with foil.)
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper. To prepare the coating, combine the coconut sugar and cinnamon in a small bowl.
  3. Using a spoon and spatula, drop the cookie dough into 12 rounded scoops onto the prepared baking sheet. Working with one at a time, pick up each using the spoon and spatula, and drop in the cinnamon sugar mixture. Using your fingers, sprinkle some of the coating on top (to ensure it doesn’t stick to your fingers!) before rolling it around. Once coated, gently pick up the cookie dough and transfer back to the baking sheet. Gently flatten using your fingers to about half of its original height.
  4. Bake at 325°F for 13-16 minutes. Cool on the baking sheet for at least 10 minutes before turning out onto a wire rack.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

For the gluten-free flour, use the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Honey or agave may be substituted for the pure maple syrup. Granulated, brown, or coconut sugar may also be substituted in place of the pure maple syrup. However, when made with granulated, brown, or coconut sugar, the cookie dough does not spread while baking, so you will need to flatten the rounded scoops of cookie dough on the baking sheets before placing in the oven. They’re generally done baking in about 13-15 minutes instead.

Granulated or brown sugar may be substituted for the coconut sugar. Truvia may be substituted as well.

The cookie dough will still be sticky when it’s time to roll it in the coating. For more information on my process on how to do this without the cookie dough sticking to your fingers, see my step-by-step instructions in the text of the blog post above.

This cookie dough spreads a little, but not very much. If you prefer wider and thinner cookies, flatten the dough a little more before baking. (Flatten to no less than half of the rounded scoops’ original heights.)

Do NOT overbake these cookies! They’ll turn out cakey instead of chewy if baked for too long.

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/11/01/pumpkin-pie-snickerdoodles/