Vegan Pumpkin Spice Snickerdoodles Recipe

Name: Vegan Pumpkin Spice Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Coconut Oil, At Room Temperature; 1/4 cups Cooked, Pureed Pumpkin; 1/2 cups Organic Brown Sugar; 1/4 cups Cold, Unsweetened Almond Milk; 2 teaspoons Vanilla Extract; 2 cups Whole Wheat Pastry Flour; 2 teaspoons Pumpkin Pie Spice; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 2 teaspoons Cream Of Tartar; 1/2 teaspoons Salt; 1/4 cups Organic Cane Sugar; 2 teaspoons Cinnamon

Servings: persons

1/2 cups Coconut Oil, At Room Temperature
1/4 cups Cooked, Pureed Pumpkin
1/2 cups Organic Brown Sugar
1/4 cups Cold, Unsweetened Almond Milk
2 teaspoons Vanilla Extract
2 cups Whole Wheat Pastry Flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoons Cream Of Tartar
1/2 teaspoons Salt
1/4 cups Organic Cane Sugar
2 teaspoons Cinnamon

1
Preheat oven to 350u00b0F.
2
In a mixing bowl, beat together coconut oil and pureed pumpkin. Once the mixture is smooth, add brown sugar and beat it with a whisk for about 30 seconds, or until the mixture is smooth. Add cold almond milk and vanilla extract to the bowl and continue to beat for another 30 seconds. The temperature of the almond milk will cause the coconut oil to harden; this is okay!
3
Add flour, pumpkin pie spice, baking soda, baking powder, cream of tartar, and salt to the bowl. Mix the dough until everything is smooth and evenly combined.
4
In a small bowl, stir the cane sugar and cinnamon together.
5
Use a tablespoon to measure each ball of dough. Roll each tablespoon of dough into a ball before rolling it in the bowl of cinnamon and sugar to cover the surface of the dough. Place each ball of dough 2 inches apart on a baking sheet lined with parchment paper.
6
Bake the cookies for 8-10 minutes, depending on how well-done you like them.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Coconut Oil, At Room Temperature, 1/4 cups Cooked, Pureed Pumpkin, 1/2 cups Organic Brown Sugar, 1/4 cups Cold, Unsweetened Almond Milk, and more.

Yes, Vegan Pumpkin Spice Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Pumpkin Spice Snickerdoodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions