At this point in the Fall season, I am pretty sure that I could take a stock out in pumpkins and pumpkin puree. I find myself buying more and more every time I go to the store and adding it into as many recipes as I can.
100% pure pumpkin is a nutrient-dense food so it is packed with all sorts of vitamins and antioxidants without all of the calories. It is also a healthy source of fiber, which is a huge positive (especially if you are adding it in your diet in different ways).
For people with IBS, you have to be careful with the amount of fiber you intake on a daily basis, as it can exacerbate your symptoms, but considering this recipe calls for only a 1/2 cup of pumpkin in its entirety it is a safe bet (if you’re comfortable with it) to still enjoy along with family and friends!
This cookie combo has the yummy goodness of original snickerdoodles with a fall punch that will honestly make you speechless!
If you are looking to get creative in the kitchen, grab your mixing bowls and preheat that oven and lets gooooo!
Here is what you will need to make these Pumpkin Snickerdoodles:
- 1/2 cup 100% pumpkin or canned pumpkin puree
- 2 cups gluten free flour
- 1/2 cup ghee
- 1/2 cup coconut sugar
- 1/3 cup brown sugar
- 1 egg
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
You will also need 1/4 cup of coconut sugar or granulated sugar and 1 teaspoon of pumpkin pie spice to roll the cookies in. If you don’t have pumpkin pie spice, you can make your own with 1 tsp of ground cinnamon, 1/2 tsp of ground ginger or cardamom, and 1/4 tsp of ground nutmeg.
Supplies:
- Mixing bowls
- Cookie Sheets
- Parchment Paper
Here is how you can make your own Pumpkin Snickerdoodles:
- Preheat oven to 325*
- Combine all ingredients in a mixing bowl and mix until combined. Combine dry ingredients first, then add in wet ingredients last. Make sure that it is combined completely before chilling.
- Chill dough for 10-15 minutes before rolling.
- After the dough is chilled, separate and roll into balls.
- Before placing on baking sheet, roll each ball in pumpkin pie sugar mixture.
- Once coated in sugar mix, place on baking sheet and bake for 10-12 minutes.
- Before cookies are completely cool, flatten them with a spoon or fork (this will help you achieve the normal flat cookie look, if you aren’t worried about that you can skip this step!)
- Once cooled, take that first bite and enjoy!
I hope that you love these scrumptious treats as much as I do, and share them with your family and friends!
If you want more pumpkin recipes to try this Fall, check out my momma’s famous pumpkin bread recipe that has been a near and dear secret in our family up until now!
If you are a pie fan, you will LOVE this pecan pie recipe with a chocolate chip cookie crust (major heart eyes)!!!
Happy Fall, Friends! I hope you enjoy everything it has to offer.
