Can I make these cookies gluten-free?

Yes! Replace the all-purpose flour with equal parts Bob's Red Mill Gluten-Free 1:1 Baking Flour . Avoid using single gluten-free flour such as coconut flour, oat flour, and almond flour. These flours are not made to mimic the properties of all-purpose flour and would require additional testing. If you're interested in gluten-free cookies, you might like these Gluten-Free Pumpkin Chocolate Chip Cookies !

What can I use instead of pumpkin puree?

Instead of canned pumpkin puree, make your own pumpkin puree from fresh sugar pie pumpkins. Or, use sweet potato puree or butternut squash puree. Avoid using pumpkin pie filling as this is made with added sugars and spices.

I am short on time. Can I skip the chill time?

Unfortunately, no. The chill time is essential to firming up the cookie dough and preventing the cookies from overspreading while baking.

Soft & Chewy Pumpkin Snickerdoodles (Vegan-Friendly)

Description

These Pumpkin Snickerdoodles are soft, sweet, filled with real pumpkin, and spiced to absolute perfection. They’re truly the perfect fall cookie to indulge in this autumn. Plus, they’re naturally egg-free, dairy-free, and easy to make gluten-free!

Ingredients

1 tablespoon flaxseed meal
1/4 cup pumpkin puree
½ teaspoon vanilla extract
½ cup vegan butter, softened
1/2 cup granulated sugar
¼ cup brown sugar
1¾ cup (210g) all-purpose flour (see notes)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt

For rolling:

2 tablespoons granulated sugar
1/2 tablespoon cinnamon

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Instructions

In a small bowl, whisk together the pumpkin puree, flaxseed meal, and vanilla extract. Set aside to thicken while you prepare the rest of the ingredients.
In a large bowl, add the softened vegan butter and granulated sugar. Using an electric mixer, beat together until light and fluffy, about 3 minutes.
Add the pumpkin mixture and beat until uniform. Add the flour, spices, cream of tartar, baking soda, and salt, and beat again until just combined–the mixture may be crumbly. Using a spatula or your hands, mix until uniform.
Chill the dough in the fridge for at least 30 minutes, or up to 24 hours.
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, combine the sugar and cinnamon. Set aside.
Scoop the dough into 2-tablespoon balls, then roll each ball into the sugar-cinnamon mixture. Place the dough on a baking sheet 2 inches apart. You may need an additional baking sheet depending on its size.
Bake for 10-12 minutes or until the bottoms are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely before eating. Enjoy!

Notes

For a gluten-free option, swap in equal parts Bob’s Red Mill Gluten Free 1:1 Baking Flour.

Prep Time: 11 minutes
Cook Time: 9 minutes
Category: Dessert, Cookies
Method: Oven