I think I did it. I think I made the BEST pumpkin snickerdoodles this morning, and I just had to share the recipe with you all! These taste like fall + Christmas + all the warm fuzzy things. They were pretty easy to whip up this morning and came out so chewy and delicious. Here is the recipe!
Makes about 16-18 cookies
1/2 cup unsalted butter, softened
1 whole egg
1/2 cup white sugar
1/4 cup coconut (or brown) sugar
1 tsp vanilla
1/4 cup pumpkin purée
1.25 cups whole wheat flour
1/3 cup almond flour
1 tsp pumpkin spice
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp cream of tartar
1/4 cup white sugar
1 T cinnamon
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Cream together the wet ingredients until smooth, then add in the dry ingredients. The dough will look a bit wet, but that’s ok!
Wrap the dough tightly in plastic wrap and store in freezer for at least 1 hr.
While you are waiting, combine the cinnamon and sugar for the topping.
Once the dough has set, take it out and roll into little balls, then roll in the topping mixture. Set on baking sheet with some room in between since these cookies spread!
Bake for 10-12 minutes or until the bottoms start browning. Then remove to cool!
These cookies were SO good, my hubby and I enjoyed them straight out of the oven as part of our breakfast...no guilt! I hope you all get to enjoy these cookies, let me know what you think!