Easy Pumpkin Snickerdoodles (Vegan & Gluten-Free)

October 11, 2019

Dessert

By: Chris Petrellese 

Sweet, soft, and spiced to absolute perfection, these easy pumpkin snickerdoodles are the perfect dessert to indulge in this autumn. Not only are they vegan, but also gluten-free and refined sugar-free! They also take only 15 minutes to make, so let’s get baking!

vegan gluten free pumpkin snickerdoodles on a plate with a cooling rack and almond milk

This fall, we’ve been all about desserts, and for a good reason. There’s just something about the weather cooling down that makes us want to cozy up by the fire and enjoy the sweetest of treats. We can’t be the only ones.

It’s time to celebrate the advent of cookie season with these snickerdoodles!

ingredients needed to make vegan gluten free pumpkin snickerdoodles

Not only did we decide to put a pumpkin-spiced twist on classic snickerdoodles, we also wanted to make these both gluten and refined-sugar free. We did this by using the Bob’s Red Mill Gluten Free 1:1 Baking Flour (we LOVE this blend, it works so well in cookies) and coconut sugar instead of granulated sugar. You can totally use regular all-purpose flour for this recipe if you are not gluten-free!

An ingredient that shouldn’t be skipped in snickerdoodles is cream of tartar. I know that it is such a small amount and may seem random, but trust me! This ingredient adds tanginess and a chew to the cookies, making this cookie much more than a regular old butter-sugar cookie.

a stack of pumpkin snickerdoodles vegan gluten free

These easy pumpkin snickerdoodles are one of many fall desserts we have on the blog. If you’d like to bake up some of our other fall treats, here are a few of our favorites:

What are your favorite cookies to make in the fall? Let us know in the comments!

vegan gluten free pumpkin snickerdoodles on a cooling rack

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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vegan gluten free pumpkin snickerdoodles on a plate with a cooling rack and almond milk

Easy Pumpkin Snickerdoodles (Vegan & Gluten-Free)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 6 minutes
  • Cook Time: 9 minutes
  • Total Time: 15 minutes
  • Yield: 12 cookies

Description

Sweet, soft, and spiced to absolute perfection, these easy pumpkin snickerdoodles are the perfect dessert to indulge in this autumn. Not only are they vegan, but also gluten-free and refined sugar-free! They also take only 15 minutes to make, so let’s get baking!


Ingredients

  • 6 tablespoons (85 g) refined coconut oil, softened*
  • 1/3 cup (55g) coconut sugar
  • 2 1/2 tablespoons (38g) pumpkin puree
  • 1 tablespoon (0.5 oz) apple cider vinegar
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup (111g) Bob’s Red Mill Gluten Free 1:1 Baking Flour (or all purpose flour if not gluten-free)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/16 teaspoon ground cloves
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon (3g) baking soda
  • 1/8 teaspoon salt

Coating

  • 2 tablespoons coconut sugar (granulated sugar works as well)
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F and and line a baking sheet with parchment or a silicone baking mat. Be sure that the rack is in the center of the oven.
  2. In a large mixing bowl, add in the coconut oil and coconut sugar. Using an electric hand mixer (or a whisk if you are doing this by hand), cream together the oil and sugar until fluffy and smooth. Add in the pumpkin puree, apple cider vinegar and vanilla extract and continue mixing until fully combined.
  3. Sprinkle in all of the the remaining ingredients (except for the topping) and mix well with a spatula until combined. Set aside.
  4. In a small bowl, whisk together the cinnamon and coconut sugar topping until uniform.
  5. Using a 1 tablespoon-sized cookie scooper, scoop balls of the dough and roll them in the cinnamon sugar mixture until fully coated. Place the dough balls on the baking sheet a few inches apart. Using your palm, slightly flatten the balls into 1/2-inch tall discs (this will help them spread while baking).
  6. Bake for 8 to 10 minutes, or until the edges are barely golden (the cookies will look underdone). Remove the baking sheet from the oven and allow the cookies to cool completely on the tray (very important, don’t touch them!). The cookies will settle and firm up as they cool.

Notes

  • Softened vegan butter can be used in place of the coconut oil.
  • Category: Dessert, Cookies, Fall
  • Method: Oven
  • Cuisine: Vegan, Gluten-free, Refined Sugar-Free

Keywords: Vegan, Gluten-free, Refined Sugar-Free, Dessert, Cookies, Fall, Pumpkin, Snickerdoodle

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Jamie says:

    Where are the “notes”? I’ve been looking for 10 minutes on my phone and computer and I don’t see them anywhere but two ingredients have an asterisk by them… what for??

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