Soft almond flour dough gets warmed through with cinnamon, ginger, and nutmeg, then enriched with pumpkin puree and melted coconut oil for that classic snickerdoodle chew. Each ball gets rolled in a cinnamon-coconut sugar coating before baking, so you get a crackled, sugary crust around a soft, pillowy center. The pumpkin adds moisture and a gentle earthy sweetness that plays beautifully against the warm spice blend, and coconut sugar keeps the whole thing rich without any refined white sugar. These bake up thick and tender, with golden edges and centers that stay soft even after they cool. It's an easy one-bowl treat that fits neatly into a dairy free cookie jar, and the dough chills fast enough to make it a realistic weeknight bake. Store them in an airtight container and they'll stay soft for days.
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In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined with no lumps.
In a medium mixing bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla extract until smooth.
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