Vegan Pumpkin Spice Snickerdoodles are such a delightful treat when you want something warm and comforting without any animal products! These little cookies capture all the cozy flavors of fall in every single bite, and I just love how they bring everyone to the table.
What makes these snickerdoodles so special is the lovely combination of pumpkin and warm spices, all brought together beautifully with plant-based ingredients like shortening and almond milk. The brown sugar and vanilla give them a tender crumb that’ll make you wonder why you ever needed anything else, dear.
I love to set out a fresh batch of these cookies with a cup of tea or warm cider when the grandchildren visit in autumn. They’re perfect for sharing at potlucks or holiday gatherings, and watching everyone’s faces light up when they taste that pumpkin spice magic never gets old.
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Vegan Pumpkin Spice Snickerdoodles
Ingredients
- 0.5 cup Shortening Confectionery
- 0.25 cup Pumpkin
- 0.5 cup Brown Sugar
- 0.25 cup Almond Milk
- 2 teaspoon Vanilla Extract
- 2 cup All-Purpose Flour
- 2 teaspoon Pumpkin
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoon Cream
- 0.5 teaspoon Salt
- 0.25 cup Sugar
- 2 teaspoon Cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat together coconut oil and pureed pumpkin.
- Once the mixture is smooth, add brown sugar and beat it with a whisk for about 30 seconds, or until the mixture is smooth.
- Add cold almond milk and vanilla extract to the bowl and continue to beat for another 30 seconds.
- The temperature of the almond milk will cause the coconut oil to harden; this is okay!
- Add flour, pumpkin pie spice, baking soda, baking powder, cream of tartar, and salt to the bowl.
- Mix the dough until everything is smooth and evenly combined.
- In a small bowl, stir the cane sugar and cinnamon together.
- Use a tablespoon to measure each ball of dough.
- Roll each tablespoon of dough into a ball before rolling it in the bowl of cinnamon and sugar to cover the surface of the dough.
- Place each ball of dough 2 inches apart on a baking sheet lined with parchment paper.
- Bake the cookies for 810 minutes, depending on how well-done you like them.
