Vegan Pumpkin Spice Snickerdoodles
Prep time
Cook time
Total time
These soft, sweet Vegan Pumpkin Spice Snickerdoodles are wholesome and perfect for the holidays.
Cuisine: Dessert
Serves: 20
  • ½ cup coconut oil, at room temperature
  • ¼ cup cooked, pureed pumpkin
  • ½ cup organic brown sugar
  • ¼ cup cold, unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat pastry flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • ¼ cup organic cane sugar
  • 2 teaspoons cinnamon
  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, beat together the coconut oil and pureed pumpkin.
  3. Once the mixture is smooth, add the brown sugar and beat it with a whisk for about 30 seconds, or until the mixture is smooth.
  4. Add the cold almond milk and vanilla extract to the bowl and continue to beat for another 30 seconds. The temperature of the almond milk will cause the coconut oil to harden: this is okay!
  5. Add flour, pumpkin pie spice, baking soda, baking powder, cream of tartar, and salt to the bowl. Mix the dough until everything is smooth and evenly combined.
  6. In a small bowl, stir the cane sugar and cinnamon together.
  7. Use a tablespoon to measure each ball of dough.
  8. Roll each tablespoon of dough into a ball before rolling it in the bowl of cinnamon and sugar to cover the surface of the dough.
  9. Place each ball of dough 2" apart on a baking sheet lined with parchment paper.
  10. Bake the cookies for 8-10 minutes, depending on how well-done you like them.
Recipe by The Sun and The Spoon at