Vegan Pumpkin Spice Snickerdoodles
Vegan Pumpkin Spice Snickerdoodles- Everything you love about snickerdoodles, with the warming autumn flavor of pumpkin spice.
Super soft and chewy, these Snickerdoodle Cookies get a fall upgrade with the addition of pumpkin spice.
Vegan Pumpkin Spice Snickerdoodles
Ingredients:
For the cookies:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/2 cup vegan butter (I use Kite Hill)
1/2 cup pure cane sugar
1/3 cup brown sugar, packed
1 egg replacer (I use Bob’s Red Mill- make according to directions on package)
For the rolling sugar:
1/4 cup pure cane sugar
2 tsp cinnamon
Instructions:
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add flour, salt, baking soda, cream of tartar and pumpkin spice to a small mixing bowl. Whisk until thoroughly combined.
Add vegan butter, sugar, and brown sugar in a separate medium-sized mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg replacer. Stir until thoroughly combined.
Pour the flour mixture into butter mixture. Stir until just combined. Wrap bowl in plastic wrap. Chill dough in refrigerator for at least 1 hour.
On a plate, stir the cinnamon and sugar together.
Scoop the dough into 2 tablespoon sized balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet. Flatten slightly with the palm of your hand.
Bake for 10-12 minutes or until browned. Cool on baking sheet for 10 minutes. Then, transfer cookies to cooling rack to cool completely.
Vegan Pumpkin Spice Snickerdoodles
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1/2 cup vegan butter (I use Kite Hill)
- 1/2 cup pure cane sugar
- 1/3 cup brown sugar, packed
- 1 egg replacer (I use Bob's Red Mill- make according to directions on package)
For the rolling sugar
- 1/4 cup pure cane sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Add flour, salt, baking soda, cream of tartar and pumpkin spice to a small mixing bowl. Whisk until thoroughly combined.
- Add vegan butter, sugar, and brown sugar in a separate medium-sized mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg replacer. Stir until thoroughly combined.
- Pour the flour mixture into butter mixture. Stir until just combined. Wrap bowl in plastic wrap. Chill dough in refrigerator for at least 1 hour.On a plate, stir the cinnamon and sugar together.
- Scoop the dough into 2 tablespoon sized balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet. Flatten slightly with the palm of your hand..
- Bake for 10-12 minutes or until browned. Cool on baking sheet for 10 minutes. Then, transfer cookies to cooling rack to cool completely
Looking for more vegan cookie recipes?
Easy and Amazing Vegan Peanut Butter Cookies
One Bowl Vegan Double Chocolate Chip Cookies
Best Vegan Brown Butter Chocolate Chunk Cookies
Did you try this recipe? If you enjoyed making these Vegan Pumpkin Spice Snickerdoodles or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!
