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Pumpkin Spice Cup Stuffed Snickerdoodles

There’s an unexpected yet delightful surprise inside each of these soft snickerdoodle cookies: a Pumpkin Spice Cup. We gotta warn you though, these are addicting and will disappear faster than you can say fall!
Prep Time15 mins
Bake Time20 mins
Total Time35 mins
Course: Dessert
Keyword: dairy-free, gluten free, Paleo, peanut-free
Servings: 8 snickerdoodle


Cookie Ingredients

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • 1 egg
  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup
  • 2 Pumpkin Spice Coconut Butter Cups cut into quarters

Cinnamon Sugar Mixture Ingredients (for rolling the cookies):

  • cup coconut sugar
  • 2 teaspoons ground cinnamon


For the Cinnamon Sugar Mixture:

  • Mix together the coconut sugar and ground cinnamon in a small-sized bowl. Set aside.

For the Cookies:

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large-sized bowl, whisk together all the dry ingredients except for the chopped cups and the cinnamon-sugar mixture.
  • Add in the egg, oil, and maple syrup and mix again.
  • Scoop 1 ½ tablespoons of dough, place ¼ of a Pumpkin Spice Coconut Butter Cup in the dough, and roll into a ball. Place on a plate.
  • Continue this process for each cookie and then roll each one in the cinnamon-sugar mixture.
  • Space out onto a baking sheet, flatten each with the back of a spoon and bake for 10 minutes.
  • Let cool for 10-15 min and enjoy!


2 Pumpkin Spice Coconut Butter Cups
Use 3 tablespoons granulated monk fruit sweetener in place of maple syrup
Use 2 Pumpkin Spice Keto Cups in place of the Pumpkin Spice Coconut Butter Cups
Use ⅓ cup granulated monk fruit sweetener in place of coconut sugar in the cinnamon sugar mixture for rolling the cookies