This recipe makes soft pumpkin cookies that are then rolled in pumpkin spice and sugar. Chewy, fluffy, and moist these Soft Pumpkin Snickerdoodle Cookies are a quick and easy fall treat.
These pillowy fall cookies contain fresh pumpkin and plenty of warming spices. This straightforward recipe makes soft and subtly sweet Pumpkin Snickerdoodles without eggs or dairy.
To make these Soft Pumpkin Snickerdoodle Cookies you'll need:
- Flax meal
- Pumpkin Puree – Fresh and canned pumpkin puree both work. If using canned pumpkin puree, make sure you’re not using pumpkin pie filling though!
- Avocado oil – Any neutral flavored oil will work for this recipe.
- Vanilla extract
- Brown sugar
- All-purpose flour
- Tapioca flour – Corn starch can be substituted for tapioca flour if that’s what you have on hand.
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground ginger
- Granulated sugar
Notes:
Don't have the individual spices?
No worries! You can substitute the spices for a pumpkin pie spice mix instead if you don’t need or have each individual spice. Use 2 tsp of pumpkin pie spice instead of the cinnamon, nutmeg, cloves, and ginger for the cookies. Then use 1 tsp of pumpkin pie spice for rolling the cookies.
How can you tell when these cookies are done?
To tell if these cookies are baked enough, look for the tops of the cookies to crack. Since the color of the cookie dough can make it hard to see browning, if the tops of your cookies are cracked that means they are just right! Right out of the oven they’ll still be soft, so don’t let that fool you into thinking you need to bake them more.
How to store these pumpkin snickerdoodles:
For short-term storage, keep in an airtight container for up to 5 days. For longer-term storage, I recommend freezing the unbaked cookie dough balls and storing those in a freezer-safe reusable bag or container and then baking once ready to enjoy. If baking these from frozen, you may need to add a couple of minutes extra to the baking time.
Soft Pumpkin Snickerdoodle Cookies
Ingredients
For the cookies:
- 1 tbsp flax meal
- ½ c pumpkin puree
- ¼ c avocado oil
- 1 tsp vanilla extract
- ½ c brown sugar
- 1½ c all-purpose flour
- 1 tbsp tapioca flour
- ½ tsp baking soda
- ½ tsp salt
- 1¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
For rolling:
- ⅛ c granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
- Preheat your oven to 350℉ (180℃) then, in a small bowl, mix the flax meal, pumpkin puree, avocado oil, vanilla extract, and brown sugar until thoroughly combined and no lumps are present. Set aside.
- In a medium bowl, whisk together the all-purpose flour, tapioca flour, baking soda, salt, and spices.
- Fold the wet ingredients into the dry ingredients and combine until no dry spots remain.
- Divide the dough into 12 equal balls, each should be about 2 tablespoons.
- In a separate small bowl, whisk together the rolling ingredients (granulated sugar, ground cinnamon, ground nutmeg, ground cloves) then gently press and coat each dough ball with this sugar mixture.
- Evenly space the dough balls out on a cookie sheet and bake for 12-15 minutes, or until the tops of the cookies are cracked. Let cool for at least 5 minutes before enjoying.