Well, today has just been one of those days. After successfully locking myself out of my new house with no phone, car or anyone in sight, I decided an afternoon of baking was in order!  Our new house has the most amazing kitchen, with lots of counters and windows, although some of the floors are slightly uneven!  I guess thats what happens when you live in a house build in 1938 and designed as a World War 2 barrack.  My husband and I have moved 4 times in our 2 short years of marriage and it is nice to finally have a place that feels like home.  This Thanksgiving, I couldn’t be more thankful for that!

Snickerdoodles have always been one of my favorite holiday cookies, but for the festive season I wanted to add a little spice and came up with this yummy grain free pumpkin snickerdoodle.  These were originally featured in my first ebook last year, Festive Eats, but I realized I made a few mistakes.  I got back in the kitchen and decided they needed a tad more sweetener and less cooking time.  I guess with time we all improve our skills and I am happy to say that these are now perfect and delicious.  Grain free baking is no easy task but I happily create these healthy recipes to share a joyful side of health!

We were having friends over for dinner and I made these snickerdoodles a few times this afternoon to make sure they were perfect!  My husband not knowing what they were, picked one up, took a bite and said, these taste like pumpkin snickerdoodles! Well there you have it, the husband approved snickerdoodle, all grain free and Paleo friendly!  These cookies are not overly sweet and pretty much fool proof to make, as a great dessert to hand off to the kids to make while the rest of your Thanksgiving feast is cooking.

I have so much to be thankful for this holiday season and as a big thank you to you all for supporting me along this crazy adventure we call life, my 2 ebooks (grain free & Paleo recipes) and winter calendar printable series are all 35% for the rest of this Thanksgiving week!  Enter the code “colorfuleatsthankful” at checkout, expires Sunday at midnight.

Paleo Pumpkin Snickerdoodles {grain free, egg free}

makes 10 cookies

Ingredients

• 1 1/4 cup almond flour
• 2 tbsp coconut flour
• 3 tbsp coconut sugar
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp raw honey
• 3 tbsp pumpkin puree
• 4 tbsp butter, softened

Cinnamon Sugar Sprinkles

• 2 tbsp coconut sugar
• 1 tsp cinnamon

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, stir together cinnamon sugar sprinkles and set aside.
• Thinly slice butter and set aside to soften.
• Sift together all dry ingredients.
• Use a fork or pastry cutter to mix in honey, pumpkin and butter.  Continue to stir with a spatula until a small ball of dough has formed.  Chill dough in refrigerator for 1 hour.
• Scoop dough into small balls, continuing to form small round shapes with your hands.  Roll snickerdoodles in cinnamon sugar sprinkles.
• Place balls onto baking sheet about 2 inches apart.  Use the bottom of a drinking glass to gently flatten cookies.
• Bake for 14-16 minutes.  Transfer to a cooling rack to cool completely, the cookies will firm up as they cool.
• Share and enjoy.  Use any left over cinnamon-sugar sprinkles to sweeten your morning cup of coffee.