Pumpkin Spice Snickerdoodles with Cream Cheese Glaze

These pumpkin spice snickerdoodles may seem BASIC as heck, but they are loaded with flavor, are super tender, and pair super well with a tangy cream cheese frosting. Did I mention that they are gluten-free, vegan, and paleo?!

They are a great way to elevate your usual snickerdoodle, and to be honest, you can totally skip the frosting as well! I just have a weakness for cream cheese frostings in general.

Makes about a dozen cookies.

Here’s what you’ll need:

For the cookies

• 1 1/3 cups almond flour

• 1 Tbsp coconut flour (can omit and use more almond flour for less fluffy cookie)

• 1 tsp pumpkin pie spice

• 1 tsp baking powder

• 2 Tbsp Lakanto maple-flavored syrup (or maple syrup, honey or other liquid sweetener)

• 2 Tbsp coconut oil (or butter), melted

• 2 Tbsp pumpkin puree

• 2 Tbsp half pumpkin spice/half cinnamon

• 1 Tbsp coconut sugar (or brown sugar, palm sugar)

For the frosting

• 1/4 cup cream cheese (I prefer Kite Hill almond milk cream cheese)

• 1 Tbsp coconut or almond milk

• 2 Tbsp Lakanto powdered monk fruit sweetener (or powdered sugar)

Here’s how to make it:

In a large bowl, combine flours, pumpkin pie spice, and baking powder. In a separate smaller bowl, combine syrup, oil, and pumpkin puree. Add wet ingredients to dry and stir until combined. Put in the fridge for about 15 minutes to chill dough before rolling. In the meantime, preheat the oven to 350 F, and prepare the cinnamon sugar by combining the coconut sugar and pumpkin spice/cinnamon in a small shallow bowl.

Take dough out of fridge and roll into small balls, using about a tablespoon of batter for each cookie. Roll balls into cinnamon sugar, and put in fridge for another 15 minutes. Using a drinking glass (or other flat object), smash the cookie down to flatten (they should still be thick!) Bake for 13-15 minutes - watch closely so they do not burn! Cookies should still be a little soft when they are taken up but will harden as they cool.

Prepare frosting by microwaving cream cheese in a small bowl for 15 seconds to soften. Add in milk and sugar; beat together until smooth and creamy. Drizzle on top of cookies immediately and serve! Cookies keep for about two days room temperature or five days in the fridge, but are best when eaten the same day. Enjoy!