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!
So autumnal!
Chewy Pumpkin Paleo Snickerdoodles
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:
- Preheat oven to 350 degrees
- Cover cookie sheet with parchment paper
- Mix flours, salt, baking soda, 2 tbsp sugar and the tsp of pumpkin pie spice in a medium bowl
- In a small bowl mix together the egg, pumpkin butter, and shortening
- Add wet ingredients to the dry and mix thoroughly
- Refrigerate for 20-30 minutes
- While the dough is chilling add the remaining sugar and pumpkin spice to a small bowl and stir to mix
- Scoop the dough with a small cookie scoop to make them uniform and roll in the sugar/spice mix
- Place 2 inches apart on the cookie sheet
- Once the sheet is filled, lightly press down on each cookie with the bottom of a glass as these cookies will not spread much
- Bake for 8-10 minutes (mine were at 8 and came out perfectly chewy)
- Let cool on the cookie sheet for 5 minutes before transferring to wire rack
- Store in an airtight container, room temp for 2 days or refrigerate for up to a week (they won’t last that long!)
- These taste best after a day or two, in my humble opinion
- Enjoy!
Tagged: almond flour, autumn, chewy, cookie, dairy free, dessert, fall, gluten free, grain free, healthier, paleo, pumpkin, pumpkin pie, snickerdoodle, treat
I'm Rachael, a Nutrition Therapy Practitioner, food lover, Minneapolis dweller, and safer skincare educator! My passion is helping everyone reach their peak of health through diet, skincare, and lifestyle tweaks :) Thanks for being here! 
Please send to RI or I will move to MN to get them 🙂
I’ve never been to RI, maybe I’ll have to make a trip! 🙂
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!
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 🙂
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Awesome recipe, adorable blog and most awesome freckles!!! This is going to be perfect for a pot luck this weekend! Thank you!!!
Jess, You are so sweet and adorable yourself! Hope you love them!!!
[…] snatched this recipe from a blog called The Freckled Foodie – I felt a special connection as a fellow freckled girl […]
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!!!!
Yeah it is definitely seasonal, but you can make your own with canned pumpkin! 🙂
The pumpkin butter link is broken. The only recipe I could find had brown sugar in it.
I know that Trader Joe’s had some last year so hopefully they still do! Otherwise you can make your own too