Soft Pumpkin Snickerdoodle Cookies
Fresh pumpkin and plenty of warming spices come together in these pillowy fall cookies. These Pumpkin Snickerdoodle Cookies are chewy, soft, and subtly sweet.
Makes 12 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.
Nutrition
For one serving: Calories: 159 cal | Carbohydrates: 25 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 166 mg | Potassium: 70 mg | Fiber: 1 g | Sugar: 11 g |