Simple, practical, and full of everyday flavour, Vegan Pumpkin Snickerdoodles is a vegan, vegetarian American cookie made with Spelt flour, cornstarch, and salt in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.