Vegan Pumpkin Snickerdoodle Cookies

I feel like I have been baking more vegan cookies at work then ever lately. I can't blame people, I mean they are basically just sweet delicious comfort food and we could all use a little something positive right now. Biting into a cookie certainly puts me in my happy place!  The two that I have been selling a lot of lately are the pumpkin maple and the snickerdoodles, so I thought why not combine the two and make some pumpkin snickerdoodles at home?  I have had this idea for a while, and I had some leftover pumpkin last weekend so I decided to give it a go!

The snickerdoodles that I make at work have applesauce in them which gives them that classic chewy snickerdoodle texture, so I swapped the apple sauce for the pumpkin in my other recipe since they work about the same in baked goods. I didn't add all of the pumpkin pie spices to the dough, because I wanted to keep them mostly cinnamon since they are snickerdoodles.  But since they are pumpkin, and it goes so well with a little spice I added a little cinnamon and nutmeg.

The dough was super delicious.  Then again, it is my favorite part of the baking process sampling the dough! I rolled them in a cinnamon sugar like the classic snickerdoodles and they looked like little pumpkin doughnut holes. They baked up beautifully and smelled amazing while baking!  I could not wait to try some!

Once they had cooled enough to be edible I had to try a warm one.  It was sooo heavenly!  I enjoyed it with a cup of coffee and it was the perfect pairing!  They are soft and sweet with just that subtle hint of pumpkin, fragrant with cinnamon and the sugar on the outside gives them a nice crunch at the edges!  If you are in a cookie baking mood, or if you have a bunch of canned pumpkin on hand, definitely give these a try!

Vegan Pumpkin Snickerdoodle Cookies 

Makes about 16 cookies


  • 3/4 cup coconut oil, warmed to liquid
  • 1 1/2 cups maple sugar or coconut sugar
  • 1/2 cup pumpkin puree or canned pumpkin
  • 2 tsp pure vanilla extract
  • 1 tsp maple extract (optional)
  • 2 1/2 cups organic whole wheat pastry flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder



  • 1/4 cup maple sugar or coconut sugar
  • 2 tsp ground cinnamon



  1. Preheat the oven to 350F degrees, and line 2 sheet pans with parchment.
  2. In a large bowl, mix together the coconut oil, coconut sugar, pumpkin puree and vanilla until well combined.
  3. Mix in the flour, spices, sea salt, baking soda and powder, until smooth.
  4. Put the dough in the refrigerator until it is a little more firm, about 30 minutes.
  5. Mix together the sugar and cinnamon for the coating.
  6. Roll the dough into 12 balls (about 2 inches round), roll in the cinnamon sugar, and place on the baking sheets, spread a few inches apart and flatten slightly. Sprinkle with more cinnamon sugar.
  7. Place in the oven and bake until starting to brown at the edges, about 12 minutes.
  8. Remove from the oven and let cool on a rack.


Cookies keep in an airtight container at room temperature for up to 1 week, or frozen for up to 4 months.

*If you wish to make these gluten free, you can swap the whole wheat flour 1:1 for Bob's Red Mill Gluten Free All Purpose Baking Flour.  I have tried this flour and know it works well.


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