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Pumpkin Snickerdoodles (Vegan, Gluten-Free)

Soft, chewy, and perfectly spiced, these vegan pumpkin snickerdoodles are the perfect easy holiday treat. Made with 8 plant-based and gluten-free ingredients!
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 16 cookies

Ingredients

  • 6 tbsp coconut oil (78g) softened
  • 6 tbsp vegan granulated sugar (72g)
  • ¼ cup pumpkin puree (60g) room temperature
  • 1 tsp vanilla extract
  • 1 ¼ cups gluten-free all purpose flour (150g)
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • 1-2 tsp plant milk as needed

Pumpkin Spice Sugar Coating

  • 1 tbsp vegan granulated sugar
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice

Instructions

  • Preheat oven to 375°F. Set aside a lined baking sheet for the cookies.
  • Blot the pumpkin puree with a paper towel to remove some of the moisture (otherwise your cookies will be too soft).
  • Mix together pumpkin spice/sugar coating in a shallow bowl and set aside.
  • Cream together coconut oil and sugar. Add pumpkin puree and vanilla extract and briefly combine.
  • In a separate bowl, mix together flour, cream of tartar, baking soda, and salt. Add to wet ingredients and mix until a cookie dough forms. Add a splash of plant milk if the batter is too dry.
  • Scoop cookie dough into balls (about 1 tbsp in size) and roll in cinnamon sugar mixture. Place on baking sheet and flatten slightly into discs.
  • Bake 10 minutes, until lightly golden and firm around the edges. (The center will still be soft but will firm up as it cools.) Leave on the baking sheet for 2-3 minutes, then transfer to a cooling rack. Let cookies cool completely before eating for best results. Store leftovers in an air-tight container at room temperature, or freeze to be eaten in the future.