Embrace your favorite pumpkin flavors – they are all in these soft pumpkin snickerdoodle cookies. Made with all plant-based ingredients, they are a guilt-free indulgence!
Healthy Pumpkin Snickerdoodles
Is there such a thing as a healthy cookie? I did my best to elevate the health factor of these cookies without suffering the taste. Let me tell you, these are delicious! They are soft, melt in your mouth, and don’t have any kind of funky aftertaste.
Plus, I made them with only plant-based ingredients. There are no animal products or by-products anywhere in this recipe – not even butter!
It’s ok to admit that you love pumpkin spice desserts. I know I do! These cookies have the irresistible taste of pumpkin spice with the cinnamon-sugar flavor of snickerdoodles. As they bake, your kitchen will fill with the most amazing aromas.
These cookies aren’t just fun to eat, they are also a lot of fun to give away. Take them to your next party or as a homemade gift for someone you love. There are so many reasons to love these snickerdoodles.
Ingredients In These Pumpkin Snickerdoodle Cookies
These cookies are made with the same ingredients as a vegan snickerdoodle recipe – but with pumpkin pie spice! Here is what I used in my cookies.
- Almond Flour: Use 1 1/4 cup of blanched almond flour. Do not use almond meal. It isn’t the same and will give your cookies a grainy texture.
- Coconut Flour: You need exactly 1/4 cup to give the cookies the perfect texture.
- Pumpkin Pie Spice: Use 3 teaspoons of jarred pumpkin pie spice or make your own.
- Baking Powder: The teaspoon of baking powder helps the cookies rise so they aren’t flat.
- Salt: You only need a pinch – about 1/4 teaspoon – to bring out the natural flavors of the rest of the ingredients.
- Cream Of Tartar: The 1/4 teaspoon is optional, but it really gives the cookies the classic tang that snickerdoodle cookies are known for.
- Coconut Oil: Make sure the 1/4 cup of coconut oil is melted before you measure it.
- Maple Syrup: You only need 1/4 cup of real maple syrup to sweeten the cookies.
- Vanilla: Use 1 teaspoon of pure vanilla extract to give the cookies the classic flavor you love.
- Coconut Sugar: The 2 tablespoons of coconut sugar is to sprinkle on the outside of the cookies.
Kitchen Tools Required For These Cookies
The only things you need to make these cookies are the same tools you use to make other types of cookies. Here are the exact tools that I used when I made them.
- Baking Sheet
- Parchment Paper
- Medium and Small Bowl
For measuring, you will need 1 cup, 1/4 cup, 1 tablespoon, 1 teaspoon, and 1/4 teaspoon.
How To Make Pumpkin Snickerdoodles
The entire recipe is in the printable recipe card just a little further below. First, I have a quick overview explaining how to make it, along with some additional tips.
Before you do anything else, preheat the oven to 350F and line the baking sheet with parchment paper or grease. Now, you are ready to make the cookie batter.
Then, roll 2 tablespoons of dough in your hands to form a ball, and then roll in the pumpkin pie sugar mixture.
Place the cookie balls on the parchment paper and flatten gently.
Bake the cookies for 10-12 minutes or until slightly golden brown. That’s it! Just let them cool off and they are ready to eat!
Below are some common pumpkin snickerdoodle recipe questions. Don’t see the answer you are looking for? Leave a comment at the bottom of this post!
Why is the dough sticking to my hand as I roll the balls?
If the dough is sticking to your hands as you roll the cookies into a ball, refrigerate your dough and let it chill for about an hour. This will make your dough harder and less likely to stick to your hands.
You can also try making your hands slightly wet, which should prevent the batter from sticking to your skin.
How do I make the cookie dough easier to handle?
My favorite way to make the cookie dough easier to handle is to refrigerate it before I roll them into balls.
Are snickerdoodles the same as sugar cookies?
There are a lot of similarities between snickerdoodles and sugar cookies. The biggest difference between my snickerdoodles and sugar cookies is that mine are rolled in a pumpkin spice and sugar mixture.
Some types of sugar cookies are rolled in white granulated sugar.
Is this a fall cookie recipe?
Snickerdoodle cookies are extremely popular during the fall and winter holiday seasons. Lots of people like to make pumpkin cookies for Thanksgiving. I’ve also seen them appear on Christmas cookie platters.
Honestly, these cookies taste delicious all year long! You can make your own pumpkin pie spice any time of year. Even though pumpkin spice sounds like a fall flavor, I like it all winter long and even in the spring.
Store leftover cookies in an airtight container (or cookie jar) on your counter for up to 1 week.
You can also freeze the cookies. They will last a lot longer in the freezer. Wrap them up individually in plastic wrap and store them in a resealable freezer-safe food storage bag. The cookies will stay fresh in the freezer for up to 6 months.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite cookie recipes. Enjoy!
- Healthy Chocolate Chip Cookies
- Healthy Salted Caramel Cookies
- Paleo Chai Spiced Cookies
- Carrot Cake Oatmeal Breakfast Cookies
- Healthy Funfetti Cookies
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tartar (optional, but recommended for that snickerdoodle tang!)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1 tsp vanilla
For outside rolling:
- Preheat oven to 350F and line baking sheet with parchment paper or grease.
- In a medium bowl, mix together almond flour, coconut flour, pumpkin pie spice, baking powder, salt, and cream of tartar.
- In a small bowl, mix together coconut oil, maple syrup, and vanilla.
- Add wet ingredients to dry and stir until combined. Set aside.
- In a small bowl, mix together coconut sugar and pumpkin pie spice.
- Roll 2 tablespoons of dough in hand to form ball and then roll in pumkin pie sugar mixture.
- Place on parchment paper and flatten gently.
- Bake for 10-12 minutes or until slightly golden brown.
- Store in airtight container on counter for up to 1 week.
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