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–+ servings
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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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Cookie
Cuisine: American
Servings: 10
Author: Vegan Richa

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

To Coat

  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon
US Customary - Metric

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

Calories: 103kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Sodium: 66mg | Potassium: 25mg | Fiber: 1g | Sugar: 8g | Calcium: 15mg | Iron: 0.6mg