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Wholesome Pumpkin Pie Spice Snickerdoodles – Best Easy Recipe

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These soft and chewy snickerdoodles are made with whole wheat pastry flour and pumpkin pie spice for a healthier twist on a classic cookie. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (240g) whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (100g) coconut oil, softened
  • ¾ cup (150g) coconut sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) unsweetened applesauce
  • ¼ cup (50g) coconut sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the dry ingredients: 2 cups whole wheat pastry flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. Whisk until evenly distributed.
  3. In a medium bowl, cream together the softened coconut oil and ¾ cup coconut sugar using a hand mixer on medium speed for about 2 minutes, until light and fluffy.
  4. Add the egg, vanilla extract, and applesauce to the wet mixture. Beat on low speed until just combined. Scrape down the sides of the bowl.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a soft dough forms. It will be slightly sticky but should hold together when pinched.
  6. In a small bowl, combine ¼ cup coconut sugar and 1 tablespoon ground cinnamon for the coating. Mix with a fork until well blended.
  7. Scoop the dough into 1.5-tablespoon-sized balls. Roll each ball between your palms until smooth.
  8. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will look slightly underdone and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

If the dough is too sticky, chill it in the fridge for 15-20 minutes before rolling. For best results, use a cookie scoop for uniform size. Rotate baking sheets halfway through baking for even browning. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: snickerdoodles, pumpkin pie spice, whole wheat, healthy cookies, fall cookies, easy cookie recipe

Find it online: https://tablemira.com/wholesome-pumpkin-pie-spice-snickerdoodles-best-easy-recipe/