Paleo Pumpkin Snickerdoodles. Say that 10x fast. I think this is the last pumpkin recipe I’ll be attempting for October. Not only have I wasted precious almond and coconut flour, but time and pride went out the window, too.

Pumpkin and I have never been friends. I feel like the trend is pumpkin everything, but you guys…I’ve never had a pumpkin spiced latte, I skip the pumpkin pie at Thanksgiving, and it’s just not for me.  I honestly don’t understand the hype.

I know what you’re thinking, Kaitlyn if you hate pumpkin, why post a pumpkin recipe? Well, I met the Pumpkin Snickerdoodle – that’s why.

You may or may not know that my goal is to make healthy alternatives to every traditional meal or treat. So what’s the easiest pumpkin fix? Cookies! These cookies are healthy and they’re not pumpkin overkill. Plus they melt-in-your-mouth.

They’re so easy to make with a few ingredients you probably have on hand if you’re into healthy baking. I love eating these with a cup of coffee on a Sunday morning – nothing better.

After this October, I will return to regular programming with almond butter everything. Until then, enjoy this healthy treat.

Paleo Pumpkin Snickerdoodles 

servings: 12 

ingredients: 

• 2 cups almond flour
• 1/2 tsp. baking soda for paleo (if you don’t care about paleo you can also use baking powder)
• 1/4 tsp. salt – preferably pink Himalayan sea salt
• 1/2 tsp. pumpkin pie spice
• 3 tbsp. melted coconut oil
• 3 tbsp. pumpkin puree
• 1/4 cup maple syrup
• 2 tsp. vanilla extract
• 3 tbsp. cinnamon 
• 1 tbsp. raw cane sugar or coconut sugar 

directions: 

• Preheat oven to 350.
• In a large bowl, mix together almond flour, baking soda, salt, and pumpkin pie spice.
• In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup and vanilla extract.
• Add the wet to dry. Mix together until dough forms into a ball – should be sticky enough to form balls.
• Refrigerate for 10 minutes to allow the dough to be firm for rolling.
• In a small bowl combine cinnamon and sugar, set aside.
• Form dough into balls that are about 1.5 inches in diameter, roll dough into cinnamon sugar mixture. Place on a cookie sheet that is lined with parchment paper.
• Using a glass jar, such as a mason jar, flatten cookies to about 1/2 inch thick.
• Bake for 10-12 minutes – remember that the cookies will continue to harden once they’re out of the oven.
• Allow cookies to cool on the sheet pan.

I went a little cinnamon-sugar heavy because I was feeling extra but remember to shake off the access. I hope you enjoy these festive fall cookies and if you do, I’d love if you came back to the blog to let me know!

all my love,

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