A soft-baked, cinnamon sugar topped snickerdoodle cookie with pumpkin added in for extra fall flair. This vegan, gluten-free, single cookie recipe is ready for warm-from-the-oven devouring in no time!
That title up there was supposed to read ‘Soft-Baked Sweet Potato Snickerdoodle Cookie’. It has a nice ring to it doesn’t it, with the alliteration. But in the middle of making it the idea for an orange ingredient swap hit me, and I just had to test the recipe one more time but with pumpkin instead.
Now I don’t know if it was my actual tastebuds talking or the current pumpkin craze, but the pumpkin version was kinda sorta a whole lot more delicious!
Plus I haven’t posted anything pumpkin in like…okay fine it’s been less than a week. But it’s October so that means it’s acceptable to post all pumpkin all the time. At least I hope so. Otherwise I have some major content calendar revising to do.
You may be thinking “Another oversized cookie on a Monday?” But of course you are thinking that in an excited tone not an exasperated one, right? If there is anything Monday needs, it’s more exceptionally large and quick to make baked goods. Healthy-ish dessert the size of a hockey puck–I can’t imagine a better way to kick off the week.
No sprinkles or frosting or movie tie-in this time, but this cookie doesn’t need all that. Because it has something else. Something wonderful. Cinnamon sugar!
Soft and chewy. Drowned in lightly sprinkled with cinnamon sugar before baking. Only 6 ingredients. A single cookie recipe means you get to enjoy the entire batch at peak warm-from-the-oven freshness. Ready in 12 minutes. Happier Monday friends.
Yields 1 cookie
5 minPrep Time
12 minCook/Chill Time
17 minTotal Time
Save Recipe
Ingredients
2 tbsp pumpkin puree
1 tbsp coconut sugar
4 tbsp oat flour
¼ tsp cinnamon
½ tsp baking powder
1/2 tsp vanilla extract
1 tsp coconut sugar*
Dash of cinnamon
Instructions
- Preheat the oven to 350F.
- Combine all of the ingredients for the cookie in a bowl. Mix to form a sticky dough.
- On a pan lined with parchment paper, press into a thick cookie shape (about 4 inch diameter). Or you can even use a cookie cutter for a perfect circle.
- Mix together the cinnamon sugar topping. Sprinkle on top and press in lightly
- Bake for 12 mins at 350F.
- Let it cool for 5-10 mins before eating.
Notes
*Coconut sugar works and tastes great here. But for the classic sparkly sugar-coated snickerdoodle look, organic cane sugar works better.
>>> Click Below To Pin <<<
*This post contains affiliate links. Purchasing via my affiliate links supports more great content on this site.
The post Soft-Baked Pumpkin Snickerdoodle Cookie appeared first on Feasting on Fruit.