Pumpkin Snickerdoodles

October 30, 2018

Pumpkin Snickerdoodles

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Serving Size 1 cookies (makes 18)
Per Serving
Calories 130 kcal
Protein 3g
Total Carbohydrate 16g
Total Fat 7g
Fibre 1g

Ingredients

  • 1 1/2 cup Kodiak Cakes 'all purpose baking mix'
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon (+ 1 teaspoon for the topping)
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1/2 cup softened butter
  • 3/4 cups coconut sugar, stevia, or sweetener of choice (+ 2 tablespoons for the topping)
  • 1 Large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup canned pumpkin
  • 1/4 cup white chocolate chips

Directions

Step 1
Whisk together the Kodiak baking mix, pumpkin pie spice, 1/2 tsp of cinnamon, baking soda, and salt in a medium sized bowl until well combined. Set aside.
Step 2
In a large mixing bowl or stand mixer, cream together the butter, 3/4 cup sweetener/sugar, for 1-2 minutes until light and fluffy. Mix in the egg and vanilla extract and add in pumpkin puree. Scrape down the sides of the bowl as needed.
Step 3
Add the dry ingredients to the wet ingredients in small batches, mix until just combined. Stir in white chocolate chips. Cover tightly and refrigerate for at least 30 minutes.
Step 4
Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats. Remove the cookie dough from the refrigerator and scoop dough onto the prepared baking sheets using a small cookie scoop.
Step 5
Whisk together the extra 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating. Roll each cookie dough ball in the cinnamon sugar mixture and place back on the baking sheets.
Step 6
Bake each tray for 10-13 minutes or until the cookies are lightly browned on the edges but soft in the middle.
October 30, 2018 By