Chewy Pumpkin Snickerdoodles for the week
- Yield 16 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 2 hours 45 minutes
Chewy Pumpkin Snickerdoodles for the week sits in the Desserts section of Regbie. The card serves 16 servings. Plan on 2 hours 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 16 servings
- 1¼ cup finely ground almond flour
- ¼ cup tapioca starch, or arrowroot starch
- 2 teaspoons pumpkin spice blend, (2 teaspoons pumpkin spice blend = 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, pinch of ground clove)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon Diamond Crystal kosher salt
- ⅔ cup coconut sugar, use blonde coconut sugar for a lighter colored cookie
- ⅓ cup melted refined coconut oil, at room temperature
- 2½ tablespoons canned pumpkin purée, (not pumpkin pie filling; blot lightly with paper towel if watery)
- 1½ teaspoons vanilla extract
- 1 large egg yolk, (not the whole egg!)
- 1 tablespoon coconut sugar
- 1½ teaspoons pumpkin spice blend
Method
In a medium bowl, whisk together almond flour, tapioca starch, pumpkin pie spice, cream of tartar, baking soda, and salt until uniform.
In a large bowl, beat the coconut sugar, melted coconut oil, pumpkin purée, and vanilla with an electric mixer on medium to medium-high speed until smooth.
Tip in the egg yolk and beat on medium-high until the mixture is ribbony, thick, and lighter in color (about 2 minutes).
Tip in the dry mixture to the wet and mix on low just until combined. The dough will be soft but cohesive.
Lid and refrigerate the dough for at least 2 hours (or overnight) until firm enough to scoop and roll.
When ready to bake, heat the oven to 375°F (190°C) with a rack in the middle. Line two rimmed baking sheets with parchment.
In a small bowl, stir together the coating ingredients.
Using a medium disher, divide the dough into 16 equal portions, about 1¼-tablespoon each. Use your hands to roll each portion into a round ball. Next, coat each ball generously in the spiced sugar.
Lay out 8 cookies per baking sheet, spaced about 2 inches apart. Roast one tray at a time in the center of the oven for 9 to 11 minutes, until edges are golden and centers are soft but set. Always use a cool tray—never scoop dough onto a hot sheet pan or the cookies will overspread.
Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Kitchen notes
- Make ahead, storage, and freezing tips: Make ahead: Mix the dough, chill, and keep covered in the fridge for up to 2 days before rolling and baking.
- Storage: Store cooled cookies in an airtight container at room temp for up to 4 days.
- They’ll stay chewy but may soften slightly.
