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!
PS: for more easy and delicious vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!
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Pumpkin Snickerdoodles
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
Crispy fall-inspired snickerdoodles with a hint of pumpkin. Crispy outside and chewy inside!
Scale
Ingredients
- 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)
Instructions
- 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.
I can’t wait to try these!! Thank you for making your recipes so easy & simple to follow!! Keep ’em coming!!
Snickerdoodles are my favourite cookies. Putting pumpkin in them made them so fall! Loved it!
These weren’t bad but they are lacking in flavour. Next time I will add some pumpkin spice and I’m sure they’ll be great!
★★★