Vegan Pumpkin Snickerdoodles
These classic vegan pumpkin snickerdoodles are rolled in cinnamon sugar and packed with pumpkin spice flavor!
Servings: 14 snickerdoodle cookies
Ingredients
- 1 1/2 cups flour (180g) (For keto, try these Gluten Free Snickerdoodles)
- 1/2 cup sugar or xylitol (100g)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 6 tbsp unsalted vegan butter or coconut oil, melted (72g)
- 2 tbsp pumpkin puree (30g)
- 1/2 tsp pure vanilla extract (2g)
Cinnamon Sugar Coating
- 1/4 cup sugar or xylitol (50g)
- 2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
Instructions
- *The recipe works best with spelt flour, all purpose white flour, oat flour, or all purpose gluten free flour.
- 1. Preheat the oven to 325° Fahrenheit (165° Celsius).
- 2. Combine the flour, 1/2 cup sugar, baking soda, salt, and baking powder in a stand mixer or large mixing bowl. Mix well.
- 3. Add the melted oil, pumpkin puree, and pure vanilla extract, and stir just until it forms a cookie dough texture.
- 4. Roll tightly into balls with your hands, and place the balls on a cookie sheet.
- 5. Stir the remaining sugar, ground cinnamon, and pumpkin pie spice in a cereal bowl.
- 6. Use a spoon to coat each cookie dough ball in cinnamon sugar, then return them to the baking sheet.
- 7. Place the sheet on the center rack of the preheated oven. Bake 11 minutes.
- 8. Remove from the oven. If you prefer flatter cookies, you may press each down with a spoon.
- 9. Let cool, then serve and enjoy.
Video
Notes
Serve the cookies alongside a homemade Pumpkin Spice Latte.
Nutrition
Serving: 1cookie | Calories: 70kcal | Carbohydrates: 9g | Protein: 1.8g | Fat: 3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.2g | Sodium: 90mg | Potassium: 57mg | Fiber: 1.9g | Sugar: 0.1g | Vitamin A: 120IU | Calcium: 6mg | Iron: 1mg