Pumpkin Pecan Snickerdoodles

This is a fun, updated, delicious version of the traditional cinnamon sugar cookie. It’s chewy with a crispy exterior, and the pecan gets toasty from baking. They’re the perfect sweet ending to any autumn meal.

Yield: 20

Living Delish & Nutrish: Tina Wells

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Pumpkin Pecan Snickerdoodles

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon pumpkin spice (also see Note)
• 3 Tablespoons coconut oil melted and cooled slightly
• 3 Tablespoons pumpkin puree
• 2 eggs
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract
• 2 Tablespoons pumpkin pie spice
• 2 Tablespoons coconut/palm sugar
• 18 to 20 pecan half pieces

Method

1. Preheat the oven to 350ºF.
2. Line a baking sheet with parchment.
3. Combine almond flour, coconut flour, baking soda, cream of tartar, salt, and pumpkin spice blend. Whisk to combine and remove any lumps. (If flours are very lumpy, sift to remove lumps.)
4. In the bowl of a stand mixer (or in a small bowl if mixing by hand) mix coconut oil, pumpkin puree and maple syrup. Be sure the coconut oil is completely combined. Add the egg and vanilla and mix.
5. Add the dry ingredients to the wet in 2 additions, scraping the bowl between additions. The dough will be slightly sticky. Allow the dough to rest for 5 minutes, as this allows the liquids to absorb into the nut flours, yielding a less sticky dough.
6. While the dough is resting, mix the pumpkin pie spice and coconut sugar together and pour onto another small sheet pan.
7. Scoop the dough with a 1 ounce portion scoop, or make balls approximately 1” in diameter.
8. Place the scooped dough onto the sheet pan with the sugar and spice mixture. Shake the pan gently to roll the dough around, coating with the mixture.
9. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
10. Press the pecan half into the tops of each ball, spreading it to about 1-1/2 inch diameter.
11. Bake cookies for 8 to 10 minutes, until crispy on the edges. Cool before eating, if you can wait!

Pro Tip

Since my professional baking days I’ve always used this combination for pumpkin pie spice. (We usually created our own spice blends to save money because we always had large amounts of the ingredients on hand.) 

You can make your own pumpkin spice blend by combining:

2 Tablespoons cinnamon

2 teaspoons nutmeg

2 teaspoons ground ginger

1 teaspoon ground clove

Mix it up in a jar and keep for whenever you want that wonderful, aromatic Autumn spice flavor. Great for savory dishes too.

https://livingdelishandnutrish.com/recipe/pumpkinpecansnickerdoodle

©Tina Wells Luxury Brands, LLC

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