Snickerdoodle cookies are a staple in my house. My brother (and significant other) love them during the holidays. However, for me, I had to incorporate my love of pumpkin! These pumpkin cookies are not only simple to make, but have a nice kick to them from the chai. If you haven’t already tried my pumpkin muffins those are also an amazing treat!
Back to the pumpkin cookies, they are soft and chewy at the same time! The real star of these cookies is the chai spice coating. The coating is a mix of all your favorite warm spices. I am talking allspice, ginger, cloves, cardamom, and my favorite cinnamon! As for the sugar, coconut sugar is a great option as it is low glycemic. No blood sugar drops here!
Each spice has amazing nutrients that feed our body (and our soul)! Cinnamon is known as a powerful antioxidant. Cardamom has cancer-fighting compounds. Cloves can improve liver function. Ginger is amazing for gut health. Finally, allspice aids in maintaining blood sugar balance.
Pumpkin Chai Snickerdoodle Cookes
- 1 cup Almond Meal
- 3 tbsp Tapioca Flour
- 3 tbsp Coconut Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 2 tbsp Maple Syrup
- 1/4 cup Almond Butter
- 1 Egg
- 1/2 cup Pumpkin Puree
- 2 tbsp Vanilla Ghee
Sugar Topping Ingredients
- 1/4 cup Coconut Sugar
- 1 tsp Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Cardamom
- 1/8 tsp Cloves
- 1/4 tsp All Spices
- Preheat oven to 350 degrees Fahrenheit + a baking sheet with parchment paper.
- Place all dry ingredients into a small bowl + mix till combined.
- Place ghee in a large bowl + heat up until melted. Then add in the rest of the liquid ingredients. Mix until combined.
- Place the dry ingredients into the bowl with the liquids + mix.
- Let the dough rest for 5-minutes + in that time you can mix all the sugar topping ingredients in a small bowl.
- After the 5-minutes, take a cookie scoop or tbsp measure and roll into balls. Then roll it in the sugar + place on the baking sheet. Continue until all cookies are covered.
- Bake in the oven for 7-10 minutes until golden brown. Place in a glass container and store in the fridge!
Notes: A great topping is more almond butter or EatingEvolved coconut butter. If you don’t have vanilla ghee, regular ghee or butter can be used in its place with 1 tsp vanilla extract.
As you can see this isn’t just a little ole cookie, but a powerhouse cookie!
These pumpkin cookies are delicious with a glass of almond milk or with a cup of coffee! Store the cookies in glass containers or in the freezer for a future snack. If you make these pumpkin cookies, be sure to tag me on Instagram!