These Pumpkin Snickerdoodle Cookie Dough balls are filled with pumpkin, maple, spices and rolled in cinnamon sugar. Free of Dairy, egg, corn, soy and gluten.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: Kitchen notes

Ingredients

  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 2 tsp coconut oil or vegan butter (optional)
  • 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp ginger)
  • pinch of salt
  • 1 to 1.5 cups flour (I use oat flour, use any flour that you would usually use to make cookie dough)

To Coat

  • 2 Tbsp granulated sugar
  • 2 tsp ground cinnamon

Method

  1. Heat pumpkin puree, maple syrup, oil, spices and salt in a skillet at medium heat. Mix well and cook to thicken slightly,3 to 4 minutes.
  2. Cool the mixture, add 1 cup flour and mix in. You will have to press and knead the flour in. Add more flour if needed to make a soft smooth dough. (Use any flour that you normally use to make cookie dough).Taste and add some sugar if needed.
  3. Make balls out of the dough. In a bowl, mix in sugar and cinnamon. Roll balls to coat and serve.
  4. Store in the refrigerator for upto 5 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.