The most delicious Healthy Pumpkin Snickerdoodles perfect for any time of year. These babies are low sugar, paleo, and combine tastes from two of my favorite seasons (fall and CHRISTMAS LOL). Christmas is totes a season.
The Perfect Cookie
Whether they are for fall, breakfast, or an afternoon snack, these Healthy Pumpkin Snickerdoodles are always a good idea. But WHY do you need this recipe??
- a little taste of fall
- a little taste of Christmas/winter
- soft and chewy
- made in under 30 minutes
- healthier cookie
I truly love making healthy cookie recipes, kinda like my Sugar-Free Sugar Cookies. or my Breakfast Oatmeal Cookies. I feel like there is something reminiscent about it. If any of you guys grew up with a parent who loved to bake, I’m sure this feeling makes sense. Fresh baked cookies in the kitchen is a feeling you will always remember.
Healthy Ingredients
What I love about these Healthy Pumpkin Snickerdoodles is that they are low in sugar as well as low carb. They are sweetened with coconut sugar that actually contains 50% LESS sugar than most. My new favorite sugar is Miss Jones baking sweetener.
If you haven’t heard of it, you should totally check them out and give them a try. What I love about Miss Jones
- 50% less sugar than coconut sugar or brown sugar without any artificial or unpronounceable ingredients.
- First-ever sugar replacement made with natural, plant-based ingredients. Paleo-friendly.
- Bakes like real sugar
- No erythritol or artificial sweeteners
You can find it right here on Amazon too!
- coconut oil – swapped out the butter for coconut oil to give it a nuttier taste
- cinnamon – gives these cookies a little bit of warmth
- vanilla extract – a MUST in all baking treats
- cream of tartar – this gives it the snickerdoodle vibes
- pumpkin spice & nutmeg
- almond flour
- egg
Healthy Pumpkin Snickerdoodles Tips:
Type of flour: I have not tried this recipe with a different type of flour so I would proceed with caution when trying to swap it out.
Give them a smoosh: After getting the perfect ball of dough and placing it on your baking sheet, make sure to slightly smoosh your dough down so the cookies spread out nicely.
Storage: Let these babies cool off before you close them in a container.
Easy Icing:
You can eat these cookies right out of the oven or even give them a fun little icing! You can do this two ways.
One thing you can do is put a maple cream cheese frosting. This is super simple and can be made in a small bowl. Add your cream cheese and slowly add in your maple syrup until it has the desired sweetness. I used Choczero’s maple syrup to make it healthier.
Of course, you can stick with the traditional snickerdoodle topping of sugar and cinnamon.
You can even make this a little cookie sandwich if you want! Behold my beautiful creation below!!
More Fall Recipes:
- Paleo Pumpkin Butterscotch Bars
- Vegan Cinnamon Roll Mug Cake
- Keto Pumpkin Roll
- Baked Cinnamon Sugar Donuts [GF]
Healthy Pumpkin Snickerdoodles
Ingredients
- 1 egg
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/8 cup almond milk
- 3/4 cup coconut sugar (Miss Jones Baking)
- 1 tsp pumpkin spice
- 1 tsp cream of tartar
- 3 cups almond flour
- 1/2 tsp cinnamon
- pinch nutmeg
Cream Cheese Topping (optional)
- 1/3 cup cream cheesee
- maple syrup (I used Choczeros sugar free version)
Cinnamon Sugar topping
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 6 tbsp coconut sugar
Instructions
- In a medium bowl cream the sugar and butter until fluffy. Add the egg, milk, and vanilla extract.
- In a big measuring cup or another mixing bowl, add your flour, baking soda, baking powder, pumpkin pie spice and cream of tarrtar.
- Pour dry ingredients into your bowl of wet ingredients. Stir until combined.
- Preheat the oven tto 350F degree. Form into balls and roll each ball in sugar cinnamon mixture ( or bake as normal and do a cream cheese topping after they are cooled)
- Place on a parchment lined baking pan. Bake 15-20 minutes. Allow them to cool before transferring them.
