pumpkin snickerdoodle cookie recipe!

Pumpkin snickerdoodle cookie recipe! Let's just say yum!!! I can't get enough of this recipe and with the wonderful aroma of cinnamon this makes a perfect fall/winter treat or really for anytime of the year! If you have made any recipes lately and you are wondering what to do with that leftover pumpkin puree this is a great recipe to make that the whole family can enjoy, that is if your willing to share!

This cookie recipe is quick, easy and I hope it pleases your taste buds just as much as it did mine. This taste great as a dough (you can eat it raw/ no eggs!), fresh out of the oven or cooled, so sample away and see what you think.

As you will see it is a tough job sampling this recipe, so tough I had to make it a few times as I couldn't get enough! It reminded me of an allergy friendly donut with a wonderful almost cake texture!

I hope you enjoy this delicious recipe!! Please share your thoughts with us on our online community on Facebook or let us know what your favorite dessert recipe is! Have you been using pumpkin in your recipes, what is your favorite recipe to make with this squash?

pumpkin snickerdoodle cookie recipe ingredients!

  • 1 1/2 Cup Rice Flour (brown rice and organic if possible)
  • 2 tsp Baking Powder
  • 2 tsp Cinnamon 
  • 1 tsp Nutmeg
  • 1/8 tsp Salt
  • 1/2 Cup Raw Sugar
  • 1 tsp Pure Vanilla
  • 1/4 Cup Earth Balance (Soy Free Butter - check ingredients for your allergens)
  • 1/4 Cup Organic Pure Pumpkin Puree
  • 1/2 Cup + 2 TBSP Un-Sweetned Vanilla Hemp Seed Milk (or dairy free alternative of your choice)
  • Additional 2 TBSP Raw Sugar and 1 TBSP Cinnamon to Roll Dough in

Pre-heat oven to 350

In a medium size mixing bowl add butter and lightly melt in microwave for approx. 30 - 45 seconds. Once the butter is melted combine Sugar, vanilla, pumpkin, hemp seed milk into the melted butter and stir to combine.

In a separate bowl mix together dry ingredients; flour, baking powder, spices and salt.

Stir dry ingredients to thoroughly mix in the baking powder into the flour mixture.

Slowly stir the dry ingredients into the wet butter ingredients and mix together, it should start to form into  a cookie dough texture. 

In a small bowl mix together the 2 TBSP Raw Sugar and 1 TBSP Cinnamon for dipping the cookie dough. 

Lightly grease a cookie sheet with the same earth balance butter used in this recipe (butter/oil alternative of your choice) or line a cookie sheet with parchment paper.

Roll cookie dough mixture into tablespoon size balls and roll into the cinnamon and sugar mixture.  

Place cookie dough onto cookie sheet. Once all of the dough has been rolled into the sugar cinnamon mixture place the cookie sheet into the oven and bake for approximately 10 to 12 minutes.

Note: This dough mixture is a little sticky, to make rolling the mixture into balls a little easier place the cookie dough in the fridge for approx 30 minutes. Otherwise be prepared to sample the dough that is left on your hands after rolling all the dough through the cinnamon and sugar mix.

This cookie recipe is delicious and reminds me of a cinnamon and sugar donut! It is one of my new favorite cookie recipes! Check out our Dessert Recipe Page for more delicious recipes!

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