Vegan Pumpkin Snickerdoodles
Soft and chewy Vegan Pumpkin Snickerdoodles with crisp golden edges. An easy fall cookie recipe that melts in your mouth and tastes like pumpkin spice heaven.
Servings 12 serves
Calories 225kcal
Equipment
- Oven
Ingredients
Cookies
- ½ cup vegan butter or margarine, melted; approx. 113g
- ⅓ cup pumpkin puree not pumpkin pie filling; approx. 76g
- ½ cup light brown sugar packed; approx. 107g
- ½ cup granulated sugar approx. 99g
- 2 tbsp vegetable oil approx. 28g
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour spooned and leveled; approx. 150g
- ½ tsp baking soda approx. 3g
- ½ tsp cream of tartar approx. 2g
- ½ tsp salt approx. 3g (table salt)
- 2 tsp pumpkin pie spice mix or see note for substitution
Cinnamon Sugar Coating:
- ⅓ cup granulated sugar for coating; approx. 66g
- 1 tbsp ground cinnamon for coating; approx. 8g
- Tiny pinch of salt for coating; a tiny pinch; approx. 0.3g
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, stir together ⅓ cup granulated sugar, 1 tablespoon cinnamon, and a tiny pinch of salt. Set aside.
- In a large bowl, whisk together the melted vegan butter, pumpkin purée, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
- Gradually stir the dry mixture into the wet ingredients until a soft dough forms with no visible flour.
- Scoop 1-ounce portions of dough (about 2 tablespoons) and roll into balls. Roll each ball in the cinnamon sugar mixture to coat all sides.
- Place dough balls 2 inches apart on the prepared baking sheet. Gently press each one to flatten slightly with the bottom of a glass or your hand.
- Bake for 10–12 minutes, until the edges are just set and the centers still look soft.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Pumpkin Pie Spice Substitution (optional alternative for readers without premixed spice):
1 ½ tsp ground cinnamon (4g)
½ tsp ground ginger (1g)
¼ tsp ground nutmeg (0.5g)
¼ tsp ground allspice (0.5g)
Nutrition
Calories: 225kcal | Carbohydrates: 34g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 204mg | Potassium: 68mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1062IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg