Vegan Pumpkin Spice Snickerdoodles

Vegan Pumpkin Spice Snickerdoodles- Everything you love about snickerdoodles, with the warming autumn flavor of pumpkin spice.

Vegan Pumpkin Spice Snickerdoodles

Super soft and chewy, these Snickerdoodle Cookies get a fall upgrade with the addition of pumpkin spice.

Vegan Pumpkin Spice Snickerdoodles

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
Vegan Pumpkin Spice Snickerdoodles
Vegan Pumpkin Spice Snickerdoodles

Vegan Pumpkin Spice Snickerdoodles

Gina
Everything you love about snickerdoodles, with the warming autumn flavor of pumpkin spice.
Prep Time 10 mins
Cook Time 12 mins
Course Desserts
Servings 15 cookies

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
Keyword Cookies, Vegan

Looking for more vegan cookie recipes?

Easy and Amazing Vegan Peanut Butter Cookies

One Bowl Vegan Double Chocolate Chip Cookies

Best Vegan S’mores 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!

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