• Prep Time:
  • Cooking Time:
  • Serves: 10 Serving

Vegan Pumpkin Snickerdoodles

  • Recipe Submitted by on

Category: Holiday, Kids, Desserts

 Ingredients List

  • 1 cup Spelt flour or other flour (for gf, use a gluten-free flour blend)
  • 1 Tbsp cornstarch or other starch
  • 1/8 tsp salt
  • 1 tsp pumpkin pie spice or 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup spiced pumpkin caramel
  • 1 Tbsp oil
  • 1 tsp vanilla extract
  • 1 Tbsp or more coconut sugar or other sugar (optional)
  • To Coat
  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon


1. In a bowl, mix the dry ingredients, flours, starch, salt, spices, baking powder and baking soda. Mix well.

2. Add the pumpkin caramel, oil and vanilla extract and mix to form a soft dough. Add a tsp or so non dairy milk if the mixture is too dry, or add a few Tbsp more flour if the mixture is sticky. Taste the dough and add a Tbsp or more sugar if needed.

3. Divide the dough into equal portions and roll them into balls. In a bowl, mix cinnamon and sugar. Roll each balls in the cinnamon sugar. Place on parchment lined sheet. Press with a fork to flatten. Chill for 10 minutes(optional)

4. Bake at pre-heated 350 degrees F for 11 to 12 minutes.

The pumpkin caramel helps the pumpkin lose some of the extra moisture. If you use direct pumpkin, the cookies will be very soft.

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