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A stack of vegan pumpkin snickerdoodles on a plate.

Vegan Pumpkin Snickerdoodles

Print Recipe
Vegan Pumpkin Snickerdoodles are the pumpkin version of the classic snickerdoodle cookie. These cinnamon covered cookies are plant-based and gluten-free!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 cookies
Calories 121
Author Elizabeth

Equipment

Ingredients

Cookie Dough

  • ½ Cup Date Sugar
  • ½ Cup Pumpkin Puree
  • ⅓ Cup Maple Syrup
  • ⅓ Cup Cashew or Almond Butter
  • 1 Tablespoon Ground Flaxseeds
  • 1 Tablespoon Vanilla Extract
  • 1 ½ Cups Finely Ground Oat Flour
  • 1 Teaspoon Cream of Tartar
  • ¾ Teaspoon Cinnamon
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt

Cinnamon Sugar Coating

  • 2 Tablespoons Date Sugar
  • 1 ½ Teaspoons Cinnamon

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a small bowl, mix the date sugar and cinnamon for the cinnamon coating. Set aside.
  • In a large bowl, whisk the date sugar, pumpkin puree, maple syrup, nut butter, flaxseeds, and vanilla.
  • Add the oat flour, cream of tartar, cinnamon, baking soda, and salt. Stir until a dough is formed.
  • Scoop two-tablespoon-sized balls and shape into spheres. Place on the baking sheet and use a wet hand to flatten.
  • Sprinkle the cinnamon sugar mixture onto each cookie.
  • Bake for 13-15 minutes, until the cookies are set. Remove from the oven and let cool. Serve and enjoy!

Nutrition

Calories: 121kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 217mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1060IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg