Super quick post for the day.
These Pumpkin Snickerdoodle Cookies are packed with pumpkin spice, pumpkin caramel and coated in cinnamon sugar. The Pumpkin puree made into pumpkin caramel keeps these cookies more crisp than regular pumpkin puree. Make some for the holiday season!
My sinuses are still killing me. I cannot wait for this thunderstorm weather to be over. Short posts till then.
Vegan Pumpkin Snickerdoodles. Cinnamony Pumpkin Cookies.
More Cookies from the blog. All tried, tested and loved.
Almond butter Oatmeal Breakfast Cookies
Giant Chocolate Chunk and Chip cookies
Triple Ginger molasses cookies
Vegan Pumpkin Snickerdoodles
These Vegan Pumpkin Snickerdoodles are packed with pumpkin pie spice, pumpkin caramel and coated in cinnamon sugar.
Servings: 10
Calories: 103kcal
Ingredients
- 1 cup (120 g) Spelt flour or other flour for gf, use a gluten-free flour blend
- 1 Tbsp cornstarch or other starch
- 1/8 tsp (0.13 tsp) salt
- 1 tsp pumpkin pie spice or 1/2 tsp cinnamon
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/2 cup (58 g) spiced pumpkin caramel
- 1 Tbsp oil
- 1 tsp vanilla extract
- 1 Tbsp or more coconut sugar or other sugar optional
To Coat
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Method
- In a bowl, mix the dry ingredients, flours, starch, salt, spices, baking powder and baking soda. Mix well.
- Add the pumpkin caramel, oil and vanilla extract and mix to form a soft dough. Add a tsp or so non dairy milk if the mixture is too dry, or add a few Tbsp more flour if the mixture is sticky. Taste the dough and add a Tbsp or more sugar if needed.
- Divide the dough into equal portions and roll them into balls. In a bowl, mix cinnamon and sugar. Roll each balls in the cinnamon sugar. Place on parchment lined sheet. Press with a fork to flatten. Chill for 10 minutes(optional)
- Bake at pre-heated 350 degrees F / 180ºc for 11 to 12 minutes.
Notes
Note: The pumpkin caramel helps the pumpkin lose some of the extra moisture. If you use direct pumpkin, the cookies will be very soft. Nutritional values based on one serving
Nutrition
Nutrition Facts
Vegan Pumpkin Snickerdoodles
Amount Per Serving
Calories 103 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 66mg3%
Potassium 25mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Mia says
November 25, 2014 at 12:12 amThese look great Richa!
Liz says
November 25, 2014 at 6:53 amWow, what a great idea combining these two amazing holiday flavors! Definitely pinning to try soon 🙂
Ellen Lederman says
November 25, 2014 at 9:19 pmThese sound great. Unlike Starbucks pumpkin spice junk, these even have some pumpkin in them!
Hope your sinuses clear soon. Does spicy food help open them up?
Richa says
November 26, 2014 at 2:57 pmthanks Ellen. yes these do have pumpkin in them!
nope nothing works on my sinuses. its inflammation mainly and some congestion and nothing changes with the usual things i have tried, acv shots, chili shots, humidifier. ugh.
naleśniki says
November 26, 2014 at 3:02 pmI bet this is so good! These flavors are perfection!
Ceara @ Ceara's Kitchen says
November 27, 2014 at 8:01 amThese pumpkin snickerdoodles look out of this world good, Richa 🙂 I love the fork imprints on top – so rustic looking! Hope you feel better and happy thanksgiving!
Amanda says
December 21, 2015 at 9:34 amWhat is PUMPKIN CARAMEL!? I was going to make these for my family and just about to go buy ingredients… but I have no idea what pumpkin caramel is and can’t find info anywhere! HELP!
Richa says
December 21, 2015 at 10:59 amthe recipe is here. http://www.veganricha.com/2014/11/gluten-free-yeast-free-pumpkin-cinnamon-rolls.html
its linked on the text below, but seems to have disappeared from the recipe plugin. I updated it with a link.
Neo says
December 22, 2015 at 11:04 amThese cookies tasted pretty good, but turned out nothing like those pictured here. They didn’t spread out at all and were more like little cakes than cookies.
Richa says
December 22, 2015 at 11:07 ami mentioned in the comment about the pumpkin caramel, that the moisture in the caramel will affect the cookie. There isnt much fat in the cookies for them to spread. They should rise and increase in size slightly on baking. Depending on the caramel, the texture will settle after a cooling a bit. It can be anywhere from muffin like cakey to soft cookie (lightly cakey).
Juliana says
November 18, 2016 at 6:24 pmThese are super tasty– YUM!!