Description
Soft and chewy vegan pumpkin snickerdoodles with warm cinnamon spice and a subtle pumpkin flavor, rolled in classic cinnamon sugar for the perfect seasonal cookie.
Ingredients
1/2 cup pumpkin puree
1/2 cup coconut oil, melted
3/4 cup brown sugar
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup granulated sugar (for rolling)
1 tsp cinnamon (for rolling)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk pumpkin puree, melted coconut oil, brown sugar, and vanilla.
3. In a separate bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
5. In a small bowl, combine granulated sugar and cinnamon.
6. Scoop dough and roll into balls, then roll in cinnamon sugar mixture.
7. Place cookies on prepared baking sheet.
8. Bake for 10–12 minutes until set and slightly soft in the center.
9. Cool on baking sheet for 5 minutes before transferring to a rack.
Notes
Blot pumpkin puree with paper towels to remove excess moisture.
Do not overbake for the softest texture.
Cookies store well in an airtight container for several days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan pumpkin snickerdoodles, pumpkin snickerdoodle cookies, vegan fall cookies