Einkorn Flour Pumpkin Snickerdoodle Cookies
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
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.