Today we are making fall-inspired vegan pumpkin snickerdoodle cookies! I made a cookie video 2 years ago with a snickerdoodle recipe in it and you guys loved it so here is a fall inspired version on that one!
Crispy fall-inspired snickerdoodles with a hint of pumpkin. Crispy outside and chewy inside!
1/3 cup vegan butter or coconut oil
1/3 cup pumpkin puree
1–1/2 cups brown sugar
1/3 cup non-dairy milk
1 tsp vanilla extract
2–1/4 cups all-purpose flour
1–1/2 tsp baking powder
1–1/2 tsp baking soda
3 tbsp cane sugar (for rolling, you may need more/less)
2 tsp cinnamon (for rolling, you may need more/less)
Preheat oven to 350 F.
Cream together vegan butter, pumpkin puree and brown sugar until combined and fluffy. Add non-dairy milk and vanilla extract and stir until combined.
In a separate bowl, whisk together flour, baking powder and baking soda.
Slowly add to wet mixture, stirring to form a dough.
Stir together cane sugar and cinnamon on a plate or shallow dish.
Form cookie dough balls and roll in the cinnamon sugar to coat. Place on a cookie sheet. If using a light cookie pan, bake for 11-12 minutes; if using a dark cookie pan bake for 9-10 minutes until golden. Allow to cool a few minutes before removing from pan.
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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