Guilt-less Desserts & Treats for your Family
These Pumpkin Snickerdoodles are a tasty, spiced Halloween treat, but without the scariness of blood, guts and ghouls.
Whilst I do love to eat the odd severed witches fingers I don’t do scared well. The scariest movie I’ve watched lately is the ‘Lion King’; even the ads for the ‘It’ remake gave me nightmares. My bravest movie moment was watching ‘Wolf Creek’ and even at 10am on a Saturday morning in full sunlight that movie left me hiding under my bed for years when ever the kids watched old reruns of Playschool.
I’m not only a movie wuss but I’m a scaredy-cat in every day life. I’ll jump at unusual noises, freak out over shadows and scream for help whenever I think I’ve seen a mouse. I much prefer a funny movie, a pathetically predictable rom-com and a bright coloured layer cake.
These Pumpkin Snickerdoodles are the family friendly Halloween Cookies (that PS I plan to eat all year around!). They’re a hidden veggie take on these Snickerdoodles and they’re loaded with warm pumpkin spices. Because of the addition of the baked and puréed pumpkin they’re not as crispy as traditional Snickerdoodle cookies but the flavour makes up for any lack of crunch. I find the best way to prepare the pumpkin is to bake it rather than steam or boil it. This takes away much of the extra moisture that you can find in your purees and prevents your cookies from ending up sad and mushy.
As with traditional Snickerdoodles, these Pumpkin Snickerdoodles are coated in a cinnamon sugar mix and then flattened and baked. You can leave the coating off if you prefer and you’ll still have an easy to make, tasty cookie.
Halloween has never been big in my family, but I am willing to embrace any occasion that encourages the baking of sweet treats. There’s another recipe (or two if I have the time between sick kids) coming soon but I thought I’d leave a bit of Halloween Cookie inspiration here for you too.
- 1/2 Cup Coconut Oil
- 1/2 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- 1 Egg
- 1/2 Cup baked Pumpkin puree baking the pumpkin, rather than steaming or boiling, reduces the water content and the possability of mushy cookies
- 1 Cup Arrowroot
- 1/2 Cup plus 2 Tablespoons Coconut Flour
- 1 1/2 teaspoons Cinnamon
- 1/4 teaspoon Allspice
- 1/4 teaspoon Cloves
- 2/3 teaspoon Nutmeg
- 1 teaspoon ground Ginger
- 1 teaspoon Cream of Tartar
- 1/2 teaspoon Bicarb Soda Baking Soda
- Dash of Salt
- 2 Tablespoons granulated Sugar Coconut, Raw etc
- 1 1/2 teaspoons Cinnamon
- Preheat the oven to 180C/360F. Line and grease 2 baking trays.
- Using a kitchen stand mixer with a beating attachment, place all the wet ingredients in a bowl and mix til combined. Alternatively a blender can be used or it can be done by hand with a big spoon/whisk and a strong arm.
- Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
- In a seperate bowl combine the granualated sugar and cinnamon (or just cinnamon).
- Take heaped Tablespoon amounts of mixture and form into a ball. Roll the ball in the cinnamon sugar. This recipe will make approx. 20 cookies, depending on how generous your scoops are.
- Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies will only spread a little bit. Repeat and use the other trays.
- Bake the Pumpkin Snickerdoodles for 13-15 minutes.
- Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)