Tis the season for all things pumpkin spice and these soft and chewy pumpkin snickerdoodle cookies hit the nail on the head.
This soft and chewy pumpkin spice cookie gives you all the autumnal feels in one bite. Not only are these cookies bursting with delicious pumpkin spice flavor, but they are also completely vegan, oil-free, and gluten-free.
In my opinion, these cookies remind me of those soft and chewy cookies you would get at the mall. It’s hard to believe they are completely vegan and contain no oil!
If you love pumpkin spice, then I highly suggest you give this cookie recipe a try.
How to Make Pumpkin Snickerdoodle Cookies
Are you ready for a simple and quick cookie recipe? Yes, okay good because the cookie dough takes less than 15 minutes to whip up.
Ingredients
Pumpkin Puree – This gives the cookies that yummy pumpkin taste, as well as a light orange color.
Oat Flour – Oat flour is such a great gluten-free flour option because it mimics regular flour and you can make it at home. Just add some rolled oats to a blender and you have oat flour. Alternatively, you can use any other gluten-free flour that you have on hand.
Cashew Butter – This gives the cookies that moistness, as well as acts as our butter replacement.
Pumpkin Spice – The key ingredient to these cookies. Instead of traditional snickerdoodles, which just use cinnamon, we are amping up the flavor 10x with more spices.
Almond Flour – Almond flour really gives the cookies a nice chewy texture.
Cream of Tartar – helps to stabilize the cookies once they’ve risen.
Maple Syrup – You can opt for another liquid sweetener like agave.
Brown Sugar – Gives the cookies the molasses undertone.
Flax Meal – This is going to be used to make our egg substitute
Baking Soda – Because we want a nice and fluffy cookie.
Soft and Chewy Pumpkin Snickerdoodle Cookies
Ingredients
- 1/2 cup oat flour
- 5 tbsp oat flour
- 3 tbsp almond flour
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2/4 cup pumpkin puree
- 1/4 cup cashew butter
- 1 flax egg
- 1 tbsp pumpkin spice
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Sugar mixture
- 1/2 cup cane sugar
- 1 tbsp pumpkin spice
Instructions
- In a medium bowl, whisk together the oat flour, almond flour, pumpkin spice, baking soda, cream of tartar and salt.
- For the wet ingredients, first make the flax egg by combining 1 tbsp of flax meal and 2 tbsp of water to a small bowl.
- While the flax egg thickens, combine the pumpkin puree, cashew butter, maple syrup, brown sugar and whisk to combine. Then add in your flax egg once thickened.
- Add the wet ingredients to the dry and mix together.
- Using an ice cream scooper or tbsp, scoop out a tablespoon of batter and drop it into the sugar spice mixture. Lightly coat the cookie dough with sugar and place on a parchment lined baking sheet.
- Bake in a 350 degree oven for 12-15 minutes or until the edges are golden brown.
