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Pumpkin Snickerdoodles Vegan

Pumpkin Snickerdoodles {Vegan}

Rebecca Coleman
A fall version of the cookie classic with pumpkin spices.
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup vegan butter
  • 1 cup granulated sugar vegan
  • 1/4 cup aquafaba
  • 1/4 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • For the sugar: 1/4 cup granulated sugar mixed with 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves , 1/2 tsp ground nutmeg.

Instructions
 

  • n mixer bowl, combine vegan butter, sugar, aquafaba, pumpkin and vanilla. Set speed to low and beat for 3 minutes.
  • Add dry ingredients and spices, then beat on low speed until everything is incorporated, about 2 minutes, stopping the motor to scrape down the sides of the bowl.
  • Combine the 1/4 cup sugar with the rest of the spices in a separate, shallow bowl. Scoop out 1" balls of dough and roll them into balls in your hands, then toss them in the sugar and spices until they are coated. Place the cookies on a cookie sheet, and flatten slightly with the bottom of a glass.
  • Bake at 350 degrees for about 9-10 minutes. Remove from cookie sheet and allow to cool.
Keyword vegan