pumpkin snickerdoodles

Vegan Pumpkin Snickerdoodle Cookies

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!

Prep: 10Cook: 10Total: 20 minutes
Yield 12 cookies 1x


For outside rolling:


  1. Preheat oven to 350F and line baking sheet with parchment paper or grease.
  2. In a medium bowl, mix together almond flour, coconut flour, pumpkin pie spice, baking powder, salt, and cream of tartar.
  3. In a small bowl, mix together coconut oil, maple syrup, and vanilla.
  4. Add wet ingredients to dry and stir until combined. Set aside.
  5. In a small bowl, mix together coconut sugar and pumpkin pie spice.
  6. Roll 2 tablespoons of dough in hand to form ball and then roll in pumkin pie sugar mixture.
  7. Place on parchment paper and flatten gently.
  8. Bake for 10-12 minutes or until slightly golden brown.
  9. Store in airtight container on counter for up to 1 week.
Author: ErinCategory: dessert, vegan, gluten-free, dairy-freeMethod: ovenCuisine: AmericanDiet: Gluten Free