Chewy Paleo Pumpkin Snickerdoodles

Chewy Paleo Pumpkin Snickerdoodles

So there are two major camps during autumn time: pumpkin ADDICTS and those who couldn’t care less about EVERYTHING PUMPKIN. Turns out I’m in the EVERYTHING PUMPKIN camp… who’s with me?

I have made a lot of versions of pumpkin spice cookies over the last few years but they always turn out much too fluffy/cakey for my taste.  I like chewy cookies with a good bite to them.  Anyone else? The reason they always turn out this way is because cooked pumpkin is pretty light and fluffy itself which lends well to cakey cookies, if you like that sort of thing. But again, I like CHEWEY mf-er. Oops, sorry things got heated 😀

My goal the last several attempts was to make them chewy and spicy, and these Chewy Pumpkin Snickerdoodles (which are my second favorite types of cookies FYI, because it’s important you know what kind of cookies I like) are it! The key to making them chewy rather than soft and puffy is using pumpkin butter rather than puree!  You can make your own pretty easily using this recipe (but subbing honey/coconut sugar/maple sugar/maple syrup for the brown sugar) or you can always buy it on Amazon or at Trader Joe’s.  It also helps to use maple sugar or coconut palm sugar rather than liquid sweeteners to help out with the chew-factor. Also just FYI, these are not very sweet, so if you want them sweeter up the sugar by a tablespoon!  Try ’em, you shan’t be disappointed. Did I just use the word shan’t?

Fall is officially upon us here in Minnesota and it is just loverly. The colors are a changin’ and it is so dang pretty! I can’t wait to take a trip up to Duluth to see even more of the beautiful colors! I DO want to let you know, however, that I will be a little lighter on posting for at least the next month because of my new job.  I will be traveling a lot and focusing on rocking it out before the end of the year (a girl’s gotta hit her numbers!) so PLEASE be patient and don’t stop the love! I will be doing some awesome reviews with giveaways while I am movin’ and shakin’ so definitely follow me on facebook and Instagram to make sure you don’t miss them!

Sweet Potatoes and Smiles, The Freckled Foodie

 

So autumnal!

Chewy Pumpkin Paleo Snickerdoodles

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 18
  • Difficulty: easy
  • Recipe type: Dessert, Treat, Cookie

Ingredients:

  • 2 c Almond meal/flour
  • 1 tsp Coconut flour
  • 1 heaping tsp plus 1 tbsp Pumpkin pie spice
  • 1/4 tsp Sea salt
  • 1/4 tsp Baking soda
  • 2 tbsp plus 1 tbsp Coconut palm sugar or maple sugar
  • 1 Egg, room temperature
  • 1/2 c Pumpkin butter
  • 1/4 c Palm shortening, can sub coconut oil or ghee

Directions:

  1. Preheat oven to 350 degrees
  2. Cover cookie sheet with parchment paper
  3. Mix flours, salt, baking soda, 2 tbsp sugar and the tsp of pumpkin pie spice in a medium bowl
  4. In a small bowl mix together the egg, pumpkin butter, and shortening
  5. Add wet ingredients to the dry and mix thoroughly
  6. Refrigerate for 20-30 minutes
  7. While the dough is chilling add the remaining sugar and pumpkin spice to a small bowl and stir to mix
  8. Scoop the dough with a small cookie scoop to make them uniform and roll in the sugar/spice mix
  9. Place 2 inches apart on the cookie sheet
  10. Once the sheet is filled, lightly press down on each cookie with the bottom of a glass as these cookies will not spread much
  11. Bake for 8-10 minutes (mine were at 8 and came out perfectly chewy)
  12. Let cool on the cookie sheet for 5 minutes before transferring to wire rack
  13. Store in an airtight container, room temp for 2 days or refrigerate for up to a week (they won’t last that long!)
  14. These taste best after a day or two, in my humble opinion
  15. Enjoy!

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Comments: 12

  1. John Brown October 9, 2013 at 2:06 pm Reply

    Please send to RI or I will move to MN to get them 🙂

    • thefreckledfoodie October 9, 2013 at 3:48 pm Reply

      I’ve never been to RI, maybe I’ll have to make a trip! 🙂

  2. Heather Marie October 9, 2013 at 4:05 pm Reply

    I don’t have any pumpkin butter but I can sub pumpkin puree for a more cake like cookie? These look delicious! I will be picking up some pumpkin butter for sure!

    • thefreckledfoodie October 9, 2013 at 4:14 pm Reply

      Heather Marie, You can certainly sub pumpkin puree, I did that a couple times before using the pumpkin butter! Yes, they are just fluffier and more cake like 🙂

  3. Chewy Pumpkin Paleo Snickerdoodles October 11, 2013 at 12:51 am Reply

    […] [Recipe source] […]

  4. Jess October 16, 2013 at 9:10 pm Reply

    Awesome recipe, adorable blog and most awesome freckles!!! This is going to be perfect for a pot luck this weekend! Thank you!!!

    • thefreckledfoodie October 16, 2013 at 9:21 pm Reply

      Jess, You are so sweet and adorable yourself! Hope you love them!!!

  5. […] snatched this recipe from a blog called The Freckled Foodie – I felt a special connection as a fellow freckled girl […]

  6. Nikki January 20, 2014 at 7:46 pm Reply

    I haven’t been able to find pumpkin butter yet either. 🙁 I thought for sure Trader Joes would have it but they said its seasonal (I live in Vegas). I’m going to try and order online and if I can’t find it I’ll settle for the pumpkin puree. I am DYING to make these!!!!

  7. Terry September 8, 2016 at 10:34 am Reply

    The pumpkin butter link is broken. The only recipe I could find had brown sugar in it.

    • thefreckledfoodie September 11, 2016 at 7:52 am Reply

      I know that Trader Joe’s had some last year so hopefully they still do! Otherwise you can make your own too

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