A soft and chewy melt in your mouth cookie that’s packed with pumpkin and lightly sprinkled with cinnamon and sugar!

Healthy Pumpkin Snickerdoodles

Baking is my love language so naturally that is the way I say ‘thank you’ or ‘thinking of you.’ I love to bake, especially for other people! But it haven’t always baked for other people as much as I do now. Everything changed for me the day my 29-year-old sister died unexpectedly.

After the massive amount of support I received, I vowed to pay it forward for the rest of my life. I realized I had missed a lot of opportunities to bake someone happy – so I re-focused and now I don’t let those chances pass by anymore.

When I am tempted to feel like I don’t have time, I remind myself how much better it feels to give than to receive. And receiving feels great! When I feel like I can’t possibly put someone else before myself I push through that feeling and do it anyway. It always works out that I am able to get everything done and still have time left!

I encourage you to look around and find someone who might need a little extra love right now, and show them you care with a batch of these Vegan Pumpkin Snickerdoodle Cookies! Your vegan friends might like these Vegan Chocolate Brownie Cookies or these Vegan Pumpkin Cream Cheese Muffins. And your non-vegan friends might like these Soft Chocolate Chip Cookies!

What You’ll Need to Make the Cookies:

3/4 cup Sugar
1/2 cup Canola Oil
3/4 cup Pumpkin Puree
2 tsp Vanilla
1/2 cup Maple Syrup
2 1/2 cups Flour
1 tbsp Baking Powder
1 tsp Salt

And the Cinnamon/Sugar Coating:

1/4 cup Sugar
2 tsp Cinnamon

How to Make Vegan Pumpkin Snickerdoodle Cookies

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Combine 3/4 cup sugar with 1/2 cup canola oil.
Mix in 3/4 cup pumpkin puree, 2 tsp vanilla, and 1/2 cup maple syrup. Mix until well combined.
In a separate bowl, mix together 2 1/2 cups flour, 1 tbsp baking powder, and 1 tsp salt. Once mixed together, combine the wet and dry ingredients together until well mixed and batter forms.
In a separate small bowl, mix together 1/4 cup sugar and 2 tsp cinnamon for the topping.
Scoop about 1 inch balls onto parchment paper lined pan.
Sprinkle cinnamon/sugar topping over the tops of the cookies before baking.
Bake for 12-13 minutes, or until just starting to turn golden.

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Tips & Substitutions:

Parchment paper – Line your baking sheet with parchment paper, it will make your life soooo much easier! You don’t need to worry about non-stick spray and when you are done baking just crumple up the paper, throw it away, and put the pan back in the cupboard!
Cookie scoop – I like to use a 1 inch scoop for this dough. Just scoop and plop the batter then bake!
Sticky dough – Because the consistency of this dough is more sticky than firm, it’s best to just put the batter right on the parchment paper then sprinkle the top with the cinnamon/sugar. It would be a mess if you try to roll these in the cinnamon/sugar!
Cookie shape – If you don’t mind the tops of theses cookies to be slightly round, then just leave as is after you scoop the batter onto the pan. But if you’d like the tops to be slightly flat, just lightly pat the tops of the cookies down with the bottom of a glass as soon as they come out of the oven.
Mix-in – Add in 1 1/2 cups chopped pecans if you’d like!
Substitutions:
- Replace the canola oil with coconut oil.
- Swap out the pumpkin puree with mashed sweet potato.
- Use 2 1/2 cups whole-wheat pastry flour, or
- Use 1 1/2 cups whole-wheat pastry flour and 1 cup white flour.
Freezing – These cookies freeze nicely in a freezer safe bag. Just make sure they are completely cooled before putting them in the bag.

More Cookie Recipes:

Yield: 24

Vegan Pumpkin Snickerdoodle Cookies

Name: Vegan Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Ingredients: 1/4 cup Sugar; 2 tsp Cinnamon; 3/4 cup Sugar; 1/2 cup Canola Oil; 3/4 cup Pumpkin Puree; 2 tsp Vanilla; 1/2 cup Maple Syrup; 2 1/2 cups Flour; 1 tbsp Baking Powder; 1 tsp Salt

Vegan Pumpkin Snickerdoodle Cookies, a soft and chewy melt in your mouth cookie that's packed with pumpkin and lightly sprinkled with cinnamon and sugar!

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

3/4 cup Sugar
1/2 cup Canola Oil
3/4 cup Pumpkin Puree
2 tsp Vanilla
1/2 cup Maple Syrup
2 1/2 cups Flour
1 tbsp Baking Powder
1 tsp Salt

Coating

1/4 cup Sugar
2 tsp Cinnamon

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Combine sugar with canola oil.
Mix in pumpkin puree, vanilla, and maple syrup. Mix until well combined.
In a separate bowl, mix together flour, baking powder, and salt. Once mixed together, combine the wet and dry ingredients until well mixed and batter forms.
In a separate small bowl, mix together the sugar cinnamon topping.
Scoop about 1 inch balls onto parchment paper lined pan.
Sprinkle cinnamon/sugar topping over the tops of the cookies before baking.
Bake for 12-13 minutes, or until just starting to turn golden.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 142Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 159mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 1g