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Pumpkin Snickerdoodle Cookies

Makes 12 Cookies

Macros: 119 Cal, Fat 3g, Carbs 22g, Fibre 3g, Protein 1g


1 1/3 cups All Purpose Gluten-Free Flour

2/3 tsp Baking Powder

1/2 cup Coconut Sugar

1 1/3 tbsps Pumpkin Pie Spice (divided)

3/4 cup Pureed Pumpkin

2 2/3 tbsps Coconut Oil (melted)

2 tsps Blackstrap Molasses

2/3 tsp Vanilla Extract


  1. Preheat the oven to 350°F (180°C). In a large bowl, combine the flour, baking powder, coconut sugar, and half of the pumpkin pie spice. Mix well to combine.

  2. In a separate bowl, mix the pureed pumpkin, melted coconut oil, molasses, and vanilla. Whisk until combined.

  3. Pour the wet ingredients into the dry and mix until a dough is formed.

  4. Fill a small bowl with the remaining pumpkin pie spice. For each cookie, scoop approximately two tablespoons of batter into your hands and roll it into a ball. Roll the ball in the pumpkin pie spice until completely coated.

  5. Transfer the dough balls to the baking sheet and lightly press down on each with the palm of your hand, until the cookie is approximately two and a half inches in diameter.

  6. Bake for 15 minutes. Remove from the oven and allow them to cool for at least 10 minutes. Enjoy!


Leftovers: Keep in an airtight container on the counter for up to five days. Freeze for up to three months.

Serving Size: One serving is equal to one cookie.

More Flavour: Add coconut sugar to the spices to roll the cookies in.

No Coconut Oil: Use butter instead.

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