These Vegan Pumpkin Snickerdoodles are packed with pumpkin pie spice, pumpkin caramel and coated in cinnamon sugar.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 10
  • Category: Cookie
  • Cuisine: American

Ingredients

  • 1 cup Spelt flour (or other flour for gf, use a gluten-free flour blend)
  • 1 Tbsp cornstarch (or other starch)
  • 1/8 tsp salt
  • 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup spiced pumpkin caramel
  • 1 Tbsp oil
  • 1 tsp vanilla extract
  • 1 Tbsp or more coconut sugar or other sugar (optional)

To Coat

  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon

Method

Method

  1. In a bowl, mix the dry ingredients, flours, starch, salt, spices, baking powder and baking soda. Mix well.
  2. Add the pumpkin caramel, oil and vanilla extract and mix to form a soft dough. Add a tsp or so non dairy milk if the mixture is too dry, or add a few Tbsp more flour if the mixture is sticky. Taste the dough and add a Tbsp or more sugar if needed.
  3. Divide the dough into equal portions and roll them into balls. In a bowl, mix cinnamon and sugar. Roll each balls in the cinnamon sugar. Place on parchment lined sheet. Press with a fork to flatten. Chill for 10 minutes(optional)
  4. Bake at pre-heated 350 degrees F / 180ºc for 11 to 12 minutes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.