These are gluten-free, to fit my lifestyle diet, but certainly can be made with wheat flour to produce the same delicious results.
Remember, ingredients shown in red are described in more detail on the Ingredients page of this blog.
Pumpkin Snickerdoodles with Chai Spices (makes about 15 cookies)
- 2 c fine almond flour or (part almond and part all-purpose gluten-free flour)
- 1 t pumpkin pie spice or chai spices*
- 1/4 t salt
- 1/4 t baking soda
- 1/2 c fresh pumpkin puree, drained to make it thick
- 1/4 c melted coconut oil
- 1/4 c honey
- 1 t vanilla extract
- Optional: 1 T psyllium husk powder (makes a firmer cookie texture)
Preheat oven to 350 degrees. Cut parchment paper to line your cookie sheet.
In a medium bowl, whisk the dry ingredients. In another bowl, mix the wet ingredients. (Make sure your pumpkin is at room temperature so the coconut oil does not harden.)
Mix the coating ingredients, sugar and spices, in a small bag.
Pour the wet mixture into the dry mix and blend by hand. The dough will be thick, so mix to moisten everything well. Form one tablespoon of dough into a ball (wet hands if necessary to prevent sticking), roughly golf ball size. Drop it into the bag of sugar and spice coating and shake to coat. Reach in and shake off excess, then place the dough ball on a cookie sheet. Flatten the ball with your fingers to about 1/2" thick. These cookies don't expand much except to puff up a bit, so you can place them close. Repeat with rest of the dough.
Bake for 20 minutes until bottoms are golden and the tops begin to crack.
* You can substitute cinnamon for chai spices. I mix my own chai spices, mimicking the traditional chai tea flavors:
4 parts ground cinnamon
1 part ground cloves
1 part ground nutmeg
1 part ground cardamon
1 part ground allspice
1 part powdered ginger root
1 part ground black pepper