I feel like fall has come. I was so happy with nice hot summer, and then BOOM – Labor day was here, school started (yay for advanced biology!), and the temps dropped about 20 degrees.
I really can’t complain; I really enjoy the 60’s to 70’s temps, and the leaves are just starting to turn. Just barely. That crispness is in the air and I decided it was time for a fall recipe.
I really don’t like to admit that it’s fall because after that comes the W-word, but I’m pretty sure these cookies are worth it. I wanted something like the traditional snickerdoodle, but even more scrumptious. Ambitious, I know, but I’m a go-getter like that 😉
Adding browned butter and pumpkin to the mix took these paleo pumpkin snickerdoodles to another level. They really are to die for, and good luck not eating all the batter before you bake them.
The pumpkin enhances the fall sugar-and-spicey-ness of the paleo pumpkin snickerdoodles , while the browned butter adds some caramel undertones. The whole package really can’t be beat.
- butter – 1/2 cup
- eggs – 2
- pure pumpkin puree – 1/2 cup
- pure maple syrup – 6 tablespoons
- blanched almond flour – 1 cup
- tapioca flour – 1/2 cup
- coconut flour – 1/4 cup
- cinnamon – 1 tablespoon
- nutmeg – 1/2 teaspoon
- salt – 1/4 teaspoon
- baking soda – 1/2 teaspoon
- Preheat oven to 375 degrees Fahrenheit.
- Grease a large cookie sheet with coconut oil.
- Brown the butter: Melt the butter in a skillet on medium and cook until browned and fragrant. Remove from heat and set aside.
- Whisk the eggs with the maple syrup, pumpkin, and browned butter.
- Stir in the flours, salt, baking soda and spices.
- Drop on the prepared baking sheet my heaping tablespoonfuls.
- Bake for 15 to 20 minutes.
Hi Heather,
These look amazing- Can I substitute the 1/2c tapioca flour for 1/2c potato starch?
Thx!
I don’t know – never cooked with potato starch; but you can certainly try!