Name: Vegan Pumpkin Snickerdoodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup Spelt flour (or other flour for gf, use a gluten-free flour blend); 1 Tbsp cornstarch (or other starch); 1/8 tsp salt; 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon); 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 cup spiced pumpkin caramel; 1 Tbsp oil; 1 tsp vanilla extract; 1 Tbsp or more coconut sugar or other sugar (optional); 2 Tbsp granulated sugar; 1 tsp ground cinnamon

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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!

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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

Almond butter Snickerdoodles.

Triple Ginger molasses cookies

Gluten-free Sugar cookies.

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5 from 1 vote

Vegan Pumpkin Snickerdoodles

These Vegan Pumpkin Snickerdoodles are packed with pumpkin pie spice, pumpkin caramel and coated in cinnamon sugar.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Cookie

Cuisine: American

Servings: 10

Calories: 103kcal

Author: Vegan Richa

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.

Vegan Pumpkin Snickerdoodles

Ingredients

To Coat

Instructions

Method

Notes

Nutrition

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