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Soft, fluffy, and oh so delicious vegan Pumpkin Snickerdoodles. These cookies are the perfect introduction to fall and pair well with a warm coffee or beverage.

Pumpkin Snickerdoodles [Vegan]

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Serves

12

Cooking Time

22

Ingredients You Need for Pumpkin Snickerdoodles [Vegan]

  • 1/2 cup (83g) granulated sugar
  • 1/4 cup (63g) brown sugar
  • 1/2 cup room temperature vegan butter
  • 1/4 cup (67g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (200g) all-purpose flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

How to Prepare Pumpkin Snickerdoodles [Vegan]

  1. Preheat the oven to 350°F degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the vanilla and pumpkin puree. Add the flour, pumpkin spice, cream of tartar, baking soda, and salt. Beat on low speed until a soft dough forms. In a separate smaller bowl, whisk together 3 tbsp granulated sugar and 1 tbsp cinnamon.
  3. Use a cookie scoop to portion out dough. Roll into balls then toss in cinnamon-sugar mixture. Place cookie dough on to the prepared baking sheet, about 2 inches apart.
  4. Bake for 12 minutes until top is light golden brown. Cool for 5 minutes then transfer to a wire cooling rack.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Store the completely cooled cookies at room temperature in an airtight container. Cookies remain soft and fresh for up to 7 days.

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About The Author

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Taavi Moore

See My Recipes

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition and Dietetics. My passion for nutrition and feeding the body with nourishing foods has translated into my love for sharing delicious recipes – found right here on my blog, Healthie Nut. I am a firm believer in the non-diet approach, intuitive eating, and HAES (Health at Every Size).

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