There’s something truly nostalgic about the aroma of warm, spiced treats during the fall season. And what better way to capture that magic than with a batch of Vegan Pumpkin Snickerdoodles? These cookies take the beloved classic to a whole new level by infusing them with the comforting flavors of pumpkin and aromatic spices.
Why You’ll Love This Recipe:
- Plant-Powered Delight: These Vegan Pumpkin Snickerdoodles are a delightful option for those seeking plant-based treats. They are entirely free from animal products, making them suitable for vegans and anyone embracing a dairy-free lifestyle.
- Warm and Spiced: The combination of pumpkin pie spice and cinnamon in these cookies creates a symphony of fall flavors that dance on your taste buds. Each bite is a cozy reminder of crisp autumn days and evenings by the fire.
- Soft and Chewy Center: Thanks to the pumpkin puree, these cookies have a moist and tender interior that perfectly contrasts with their slightly crispy edges. It’s a texture sensation that truly satisfies.
- Easy and Approachable: With simple ingredients and straightforward instructions, this recipe is a fantastic choice for both experienced bakers and those just starting their culinary journey.
Ingredients and Substitutions:
- Flour: All-purpose flour forms the base of these cookies, providing structure. For a gluten-free version, you can try using a gluten-free flour blend.
- Cream of Tartar and Baking Soda: These ingredients are responsible for the characteristic snickerdoodle tanginess and rise. There are no direct substitutions for these in this recipe.
- Coconut Oil: Softened coconut oil serves as a plant-based fat source. You can use other neutral oils, like canola or vegetable oil, if preferred.
- Coconut Sugar: Coconut sugar lends a subtle caramel flavor and sweetness. You can substitute it with brown sugar or granulated sugar if desired.
- Pumpkin Puree: Unsweetened pumpkin puree adds moisture and that signature pumpkin flavor. Be sure not to confuse it with pumpkin pie filling.
- Flax Egg: A flax egg (ground flaxseed mixed with water) acts as a binding agent. If you prefer, you can use a commercial egg replacer.
- Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cookies. You can also experiment with other extracts, like almond or maple.
- Cinnamon-Sugar Coating: Granulated sugar and ground cinnamon combine to create the classic snickerdoodle coating. For a slightly different twist, try using coconut sugar.
Tips and Tricks:
- For the perfect texture, be careful not to overmix the dough. Mix until just combined to avoid tough cookies.
- To achieve the criss-cross pattern on top of the cookies, gently press the dough balls down with a fork before baking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without becoming too firm.
FAQs:
Can I Freeze Vegan Pumpkin Snickerdoodles?
Absolutely! These cookies freeze well. Once cooled, place them in an airtight container or freezer-friendly bag and store in the freezer for up to three months. Thaw at room temperature before enjoying.
How Long Will These Cookies Stay Fresh?
When stored in an airtight container at room temperature, these cookies should remain fresh for about 4-5 days. You can also extend their freshness by placing a slice of bread in the container to help maintain moisture.
Can I make these gluten free?
Yes ! Make sure you use 1:1 gluten-free flour blend such as Bob’s Red Mill or King Arthur.
Other Recipes You May Like:
- Healthy Pumpkin Coffee Cake
- Paleo Oatmeal Pumpkin Cookies
- Vegan Pumpkin Spice Latte Cookies
- Paleo Pumpkin Cinnamon Bread
If you make these Vegan Pumpkin Snickerdoodles, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Vegan Pumpkin Snickerdoodles
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup coconut oil melted
- 1/4 cup unsweetened pumpkin puree
- 1 flax egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed and water to create your flax egg. Set aside for a few minutes to thicken.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large mixing bowl, cream together the softened coconut oil and granulated sugar until light and fluffy. Add the pumpkin puree, prepared flax egg, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft cookie dough forms. Be cautious not to overmix.
- In a small bowl, mix the granulated sugar and ground cinnamon for the coating. Roll tablespoons of dough into balls and then roll each ball in the cinnamon-sugar mixture to coat evenly.
- Place the coated cookie dough balls on the prepared baking sheet, spacing them a few inches apart. Gently press each ball down with the back of a fork to create a criss-cross pattern.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
