Einkorn Flour Pumpkin Snickerdoodle Cookies

Fall baking recipes are my absolute favorite and these Pumpkin Snickerdoodle Cookies are now first on our list. They’re soft, chewy and perfectly spiced with pumpkin pie spice- basically everything you want in easy pumpkin cookies. I made a batch before soccer practice last week and packed them up warm.  My kids devoured them before we even got home!  They are freezer friendly too, which makes them a cozy treat you can have on hand for busy weeks when you need to fix your sweet tooth.

Ingredients at a Glance

• all-purpose einkorn flour
• baking soda
• cream of tartar
• pink Himalayan salt
• pumpkin pie spice
• organic butter
• organic pumpkin puree
• organic brown sugar
• organic cane sugar
• organic vanilla extract
• 3 egg yolk
• organic cinnamon

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Einkorn Flour Pumpkin Snickerdoodle Cookies

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: best cookie recipe, best cookies, pumpkin, pumpkin snickerdoodle, snickerdoodle

Servings: 24

Equipment

• 2 baking sheets
• 2 bowls
• 1 mixer or beater

Ingredients

• 2 ½ cup all-purpose einkorn flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1 tsp pink Himalayan salt
• 1½ tsp pumpkin pie spice
• 1 cup organic butter softened
• ½ cup pumpkin puree well blotted out
• ¾ cup organic brown sugar
• ¾ cup organic cane sugar
• 2 tsp organic vanilla extract
• 3 egg yolks (room temperature)

Cinnamon Sugar Coating

• ¼ cup organic cane sugar
• 1 tsp organic cinnamon

Get Recipe Ingredients

Instructions

• Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
• In a small bowl, whisk together the dry ingredients of 2 ½ cup all-purpose einkorn flour,1 tsp baking soda, 1 tsp pink Himalayan salt,1½ tsp pumpkin pie spice and 2 tsp cream of tartar.
• In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter softened, ½ cup pumpkin puree,¾ cup organic brown sugar, ¾ cup organic cane sugar, 2 tsp organic vanilla extract. Mix until light and fluffy.
• Beat in the 3 egg yolks until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• combine the ¼ cup organic cane sugar with 1 tsp organic cinnamon in a small separate bowl.
• Using a 2 tbsp cookie scoop, scoop out and roll into a ball. Roll into the cinnamon and sugar mixture and then place on a parchment lined baking sheet.
• Refrigerate for at least 30 minutes.
• Bake for around 10 minutes until the edges are golden brown.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• You can store these in an airtight container on the counter or  in a freezer bag and freeze until you are ready to eat.  To thaw out simply set out on the counter.
• You can swap regular flour for all purpose flour for every 1 cup or einkorn flour use ¾ cup all purpose flour. 

Storage and Freezer Tips

Counter– Store in an air tight container for up to 4 days.

Freezer-Place cookies on a parchment lined baking sheet. Place in the freezer for 2 hours.  Remove and place in a freezer safe Ziploc for up to 2 months.

If you make this recipe, don’t forget to share on @healthierhomemade.co