These Pumpkin Snickerdoodle Cookies are soft, chewy, and full of warm fall flavor. Made with real pumpkin puree, cinnamon-sugar coating, and a hint of spice, they’re vegan-friendly, and gluten-free-friendly. But they are every bit as delicious! Perfect for autumn baking, holiday cookie swaps, or enjoying with a cozy cup of coffee.
Pumpkin Snickerdoodle Cookie Ingredients
Ingredients
Wet Ingredients
- ½ cup pumpkin puree
- ½ cup butter (melted) or coconut oil
- ½ cup organic cane sugar or coconut sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice (see below for homemade mix)
- ½ cup almond flour
- 1 ¼ cups regular all-purpose flour or gluten-free all purpose flour
Pumpkin Pie Spice Mix (Optional)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ? teaspoon cloves
Cinnamon Sugar Topping
- ¼ cup organic cane sugar
- ½ teaspoon cinnamon
Pumpkin Snickerdoodle Cookie Instructions
Preparation: Preheat oven to 375°F. Prep a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, melted butter or coconut oil, chosen sugar, maple syrup, and vanilla. Add salt if using coconut oil.
Incorporate Dry Ingredients: Blend in baking powder and pumpkin pie spices. Gradually add almond flour followed by all purpose flour. Stir until the mixture forms a soft fluffy cookie dough. Chill the dough for 20 minutes in the fridge.
Shape & Bake: Scoop dough using a tablespoon onto the prepared baking sheet. Bake for approximately 10 minutes, until edges turn golden.
Cinnamon Sugar Topping: In a separate bowl, mix chosen sugar with cinnamon. Once cookies are out of the oven, sprinkle each with a teaspoon of this mix.
Cool & Serve: Let cookies rest for 2-3 minutes before serving. Perfect with a glass of almond milk or a cup of tea!
Frequently Asked Questions
Store leftover pumpkin snickerdoodle cookies in an airtight container at room temperature for up to 3-4 days. For longer freshness, you can refrigerate them for up to a week. If stacking cookies in the container, consider placing a sheet of parchment paper between layers to prevent sticking. If you want to store them for an extended period, consider freezing them in a single layer and then transferring to an airtight container or zip-top bag for up to 2 months.
Absolutely! Use this link for our Chocolate Chip Pumpkin Cookies Recipe!
Of course! Here is a list of some of our top pumpkin recipes on my blog:
Pumpkin Bars with Frosting
Pumpkin Bread
Easy Vegan Pumpkin Pie
Pumpkin Brownies
Pumpkin Snickerdoodle Cookies
Ingredients
Healthy Pumpkin Snickerdoodle Cookie Ingredients
- ½ cup pumpkin puree
- ½ cup melted butter or coconut oil regular butter will also work
- ½ cup coconut sugar or organic cane sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice
- ½ cup almond flour
- 1 ¼ cup regular or gluten-free all purpose flour
Pumpkin Pie Spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
Cinnamon Sugar Topping
- ¼ cup organic cane sugar or coconut sugar
- ½ teaspoon cinnamon
Instructions
Healthy Pumpkin Snickerdoodle Cookies Recipe
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- Use a fork or whisk to mix the pumpkin puree, melted vegan butter (or coconut oil), sugar, maple syrup, vanilla, baking powder, and pumpkin pie spices. If you used coconut oil instead of butter, add about ¼ teaspoon salt. Then, add the almond flour and all purpose flour and mix until a soft cooke dough forms. Chill in the fridge for 20 minutes.
- Scoop 1 heaping tablespoon of cookie dough per cookie onto the baking sheet. Sprinkle with the cinnamon sugar mixture. Bake for about 10 minutes or until the cookie are golden around the edges and lift easily off of the paper with a spatula.
- Remove the baking sheet from the oven. Sprinkle another 1 teaspoon of cinnamon sugar over each cookie and then allow them to cool for about 2-3 minutes. Enjoy!
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