06/11/2025
These paleo pumpkin snickerdoodles have been on repeat over here! They are the perfect mix of soft and chewy goodness.
Ingredients:
-1¼ cup finely ground almond flour
-¼ cup tapioca starch or arrowroot starch
-2 tsp pumpkin spice blend
-1 tsp cream of tartar
-½ tsp baking soda
-¼ tsp salt
-⅔ cup coconut sugar
-⅓ cup melted refined coconut oil at room temperature
-2½ Tbsp canned pumpkin pure.
-1½ tsp vanilla
-1 large egg yolk
Coating:
-2 Tbsp coconut sugar
-2 Tbsp pumpkin spice blend
Directions-
In a medium bowl, whisk together almond flour, tapioca starch, pumpkin pie spice, cream of tartar, baking soda, and salt.
In a large bowl, beat the coconut sugar, melted coconut oil, pumpkin purée, and vanilla with an electric mixer until smooth.Add the egg yolk and beat for another minute.
Add the dry mixture to the wet and mix until combined.
Cover and refrigerate the dough for at least 2 hours or overnight
When ready to bake, heat the oven to 375°F. Line two baking sheets with parchment paper.
In a small bowl, stir together the coating ingredients.
Roll dough into round balls and coat each ball in the sugar coating.
Arrange about 8 cookies per baking sheet, spaced about 2 inches apart. Bake for about 10 minutes, until edges are golden and centers are soft but set.
As tempted as you’ll be to eat them, let cookies cool on the baking sheet for 10 minutes. Enjoy!
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