A soft and chewy 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 think 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 Snickerdoodles! Your vegan friends might also like these Vegan Chocolate Brownie Cookies, Vegan Peanut Butter Banana Brownies, Vegan Lemon Blueberry Bread, or Vegan Peanut Butter Cookies!

What You’ll Need for 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 Snickerdoodles

• 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 1/2 tbsp size balls onto parchment paper lined pan. 
• Generously sprinkle cinnamon/sugar topping over the tops of the cookies before baking. 
• Bake for 12 minutes.

More Pumpkin Recipes:

• Baked Pumpkin Custard Cups
• Pumpkin French Toast
• Pumpkin Caramel Cheesecake Bars
• Swirled Pumpkin Cheesecake Bars
• Pumpkin Roll
• Pumpkin Cheesecake Bars
• Mini Pumpkin Cheesecakes
• Pumpkin Cake
• Pumpkin Cheesecake Crescent Muffins
• Vegan Pumpkin Oatmeal Squares
• Cranberry Pumpkin Cake
• Pumpkin Bread

Continue to Content

Yield: 24

Vegan Pumpkin Snickerdoodle Cookies

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Vegan Pumpkin Snickerdoodles, a soft and chewy 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

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Combine sugar with canola oil.
3. Mix in pumpkin puree, vanilla, and maple syrup. Mix until well combined.
4. 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.
5. In a separate small bowl, mix together the sugar cinnamon topping.
6. Scoop about 1 1/2 tbsp size balls onto parchment paper lined pan.
7. Generously sprinkle cinnamon/sugar topping over the tops of the cookies before baking.
8. Bake for 12 minutes.

Nutrition Information:

Yield:

24

Serving Size:

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