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Pumpkin Snickerdoodles

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3 from 1 review

  • Author: Liv B
  • Total Time: 22 minutes
  • Yield: 24 cookies


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
  • 11/2 cups brown sugar
  • 1/3 cup non-dairy milk
  • 1 tsp vanilla extract
  • 21/4 cups all-purpose flour
  • 11/2 tsp baking powder
  • 11/2 tsp baking soda
  • 3 tbsp cane sugar (for rolling, you may need more/less)
  • 2 tsp cinnamon (for rolling, you may need more/less)


  1. Preheat oven to 350 F.
  2. Cream together vegan butter, pumpkin puree and brown sugar until combined and fluffy. Add non-dairy milk and vanilla extract and stir until combined.
  3. In a separate bowl, whisk together flour, baking powder and baking soda.
  4. Slowly add to wet mixture, stirring to form a dough.
  5. Stir together cane sugar and cinnamon on a plate or shallow dish.
  6. 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.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes

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