Pillowy Pumpkin Snickerdoodles (V + GF)
Pillowy soft pumpkin snickerdoodles! Tender and pumpkin-y cookies rolled in pumpkin spice + sugar = fall-filled perfection. Vegan, gluten-free, and just 30 minutes required!
Servings 20 (cookies)
Ingredients
- 1/2 cup vegan butter, softened (we prefer Earth Balance buttery sticks in this recipe)
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 2/3 cup canned pumpkin purée*
- 3/4 cup MB 1:1 Gluten-Free Flour Blend (see notes if using DIY blend or store-bought)
- 1 ⅓ cup almond flour
- 1/3 cup cornstarch (or arrowroot starch)
- 2 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- 1/4 tsp sea salt
TOPPING
- 1/4 cup cane sugar (organic for vegan-friendly)
- 1 ¼ tsp pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, beat the softened butter, coconut sugar, and vanilla until pale and slightly fluffy. Add the pumpkin purée and beat again until well combined and fluffy.
- Add the remaining ingredients — gluten-free flour, almond flour, cornstarch (or arrowroot), baking powder, pumpkin pie spice, and salt — and beat on low until well combined.
- In a small bowl, make the topping by combining the cane sugar and pumpkin pie spice. Mix to evenly combine. Set nearby.
- Use a cookie scoop (like this one) or a tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. The dough will be very soft, so be gentle. Roll in the pumpkin spice/sugar topping and arrange on the parchment-lined baking sheet. Press down gently with the palm of your hand or a glass to flatten slightly.
- Bake cookies for 18-20 minutes, or until slightly spread and fluffy. Transfer cookies to a wire rack and, for best texture, let cool for 10 minutes before enjoying!
- Once cooled, store leftover cookies covered at room temperature for 2-3 days, or in the freezer for 1 month.
Video
Notes
*If using homemade or leftover pumpkin purée that has been stored in the refrigerator, give it time to warm up to room temperature before using.
*We tested this with our DIY GF Flour Blend and it works but requires ~1/3 cup extra for the right texture. If using a similar store-bought blend such as Bob's Red Mill 1-1 Baking Flour we would also suggest using extra flour.
*Loosely adapted from our 1-Bowl Snickerdoodle Cookies (Vegan + GF).
*Nutrition information is a rough estimate.
*We tested this with our DIY GF Flour Blend and it works but requires ~1/3 cup extra for the right texture. If using a similar store-bought blend such as Bob's Red Mill 1-1 Baking Flour we would also suggest using extra flour.
*Loosely adapted from our 1-Bowl Snickerdoodle Cookies (Vegan + GF).
*Nutrition information is a rough estimate.
Nutrition (1 of 20 servings)
Serving: 1 cookie Calories: 137 Carbohydrates: 15.2 g Protein: 1.7 g Fat: 8.2 g Saturated Fat: 1.7 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 4.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 127 mg Potassium: 60 mg Fiber: 1.1 g Sugar: 10.4 g Vitamin A: 886 IU Vitamin C: 0 mg Calcium: 48 mg Iron: 0.4 mg