I’m excited to share with you all another pumpkin recipe win. These pumpkin snickerdoodle cookies are pretty big victory in my personal book considering the kids don’t like pumpkin, but they enjoyed the cookies.
What’s really interesting about today’s snickerdoodle cookies: they’re not freezer friendly. You may have noticed. There are a few cookies on the website like that. It’s not that you can’t free them. They’ll freeze and thaw just fine. It’s that the taste of the thawed cookies isn’t as good as the fresh ones.
We’re not talking a small percentage either. We’re talking, enough of a difference that no one wanted to eat them anymore. Keep that in mind as you’re making these cookies. Make a full batch if you’re planning to have them at an event, and make a half batch if it’s just for eating over the next few days.
I also have it on GOOD AUTHORITY that these pumpkin snickerdoodle cookies are super delicious with ice cream.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, FPIES, Vegan
