"The cutest pumpkins ever? I think so - not to mention totally tasty!
FYI - stashing these Snickerdoodle cookie dough pumpkins in the freezer gives them a fudge-like texture. Aka it’s pretty much the move & you should do it!"
Snickerdoodle Cookie Dough Pumpkins
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
These snickerdoodle cookie dough pumpkins are the ultimate no-bake Halloween treat! With all the cozy flavors of fall—pumpkin, cinnamon, and a hint of maple sweetness—these adorable mini pumpkins are not only fun to make but also pack a wholesome punch with almond flour and plant-based protein. Whether you’re craving a healthy, festive snack or a sweet little party dessert, these pumpkin bites are here to delight
Recipe Description
These Snickerdoodle Cookie Dough Pumpkins combine classic cookie flavors with a festive fall twist. Made from almond flour, cashew butter, and pumpkin puree, these treats are naturally gluten-free and packed with nutrients. Rolled in cinnamon sugar and topped with a chocolate chip "stem," they’re easy to shape and even easier to enjoy. Perfect for Halloween, they’re a sweet way to celebrate the season while keeping things wholesome and delicious.
Jump to Section
- Ingredient Notes
- FAQs
- Recipe Card
Ingredient Notes
-
Almond Flour: Provides a soft, slightly nutty base. Almond flour also adds texture and helps create the cookie dough consistency.
Plant-Based Protein Powder: Adds a protein boost to each bite. Feel free to use your favorite vanilla or unflavored plant-based protein.
Cashew Butter: The creamy texture of cashew butter binds everything together and enhances the subtle, rich flavor of these bites. Substitutions like almond butter or peanut butter also work well.
Pumpkin Puree: Adds moisture, flavor, and seasonal appeal. Be sure to use pure pumpkin puree, not pumpkin pie filling, to keep the ingredients clean.
Pumpkin Pie Spice & Cinnamon: These classic fall spices bring out the warmth and comfort of traditional snickerdoodle flavor.
Maple Syrup: Adds sweetness while keeping this treat refined sugar-free. Adjust the amount as needed to match your taste preference.
Cinnamon Sugar or Coconut Sugar: Coating each pumpkin in cinnamon or coconut sugar enhances the snickerdoodle flavor and gives the treats a festive look.
Chocolate Chips: Used as the pumpkin “stem,” these add a touch of chocolate that complements the cinnamon-spiced pumpkin flavor.
FAQs
Can I make these pumpkins nut-free?
Yes! Substitute sunflower seed butter for the cashew butter, and use oat flour or a nut-free flour alternative in place of almond flour for a nut-free version.
Can I use a different protein powder?
Absolutely. If you don’t have plant-based protein powder, any protein powder you enjoy can be substituted. Just keep in mind that flavored protein powders may impact the final taste.
How long will these keep in the fridge?
These cookie dough pumpkins can be stored in an airtight container in the fridge for up to 5 days. They also freeze well for longer storage.
Is there a way to make these pumpkins without protein powder?
You can replace the protein powder with an additional 1/4 cup of almond flour or oat flour. You may need to adjust the sweetness slightly since protein powders are sometimes sweetened.
Can I make these pumpkins smaller or larger?
Definitely! Feel free to adjust the size of the pumpkins to your preference. Just remember, the chilling time might vary slightly depending on the size.
Prep time 20mins
Serves or Makes: 12 pumpkins
Recipe Card
ingredients
- 1 cup almond flour
- 1/4 cup plant-based protein powder
- 1/2 cup cashew butter, or creamy nut butter of choice
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 2 tablespoons maple syrup, more or less as needed
- Cinnamon sugar, for coating
- Chocolate chips, for decorating
Method
Step 1
In a mixing bowl, combine the almond flour, plant-based protein powder, cashew butter, pumpkin puree, pumpkin pie spice, and ground cinnamon. Add maple syrup to achieve the desired sweetness. Mix until all ingredients are well combined to form a dough-like consistency.
Step 2
Chill the dough in the refrigerator for about 10-15 minutes to make it easier to handle.
Step 3
Remove the dough from the refrigerator. Take small portions of the dough and roll them into balls.
Step 4
Shape each ball into a pumpkin-like form by gently pressing down on the top and making indentations on the sides using a toothpick or small, thin kitchen tool to create the pumpkin's characteristic ridges.
Step 5
Roll each shaped "pumpkin" in cinnamon sugar to coat the exterior for that classic snickerdoodle flavor.
Step 6
Press a chocolate chip into the top center of each pumpkin to create the stem.
Step 7
Place the finished pumpkins on a plate or tray lined with parchment paper.
Step 8
Once all the pumpkins are shaped, decorated, and placed, chill them in the refrigerator for an additional 10-15 minutes to set.