Desserts

October 12, 2020

Plant-Based Pumpkin Snickerdoodles

Plant-Based Pumpkin Snickerdoodles are covered in cinnamon, like a traditional snickerdoodle, but baked with pumpkin! Vegan and sugar-free.

Christmas cookies are here early with these delicious snickerdoodles!

I can't tell you how excited I am to share this recipe with you. Last year I made Maple Snickerdoodles. They were incredible, so I decided to switch it up again this year with some pumpkin!

Plant-Based Pumpkin Snickerdoodles are sooo incredibly soft. They are subtly sweet, allowing the pumpkin to shine through. And, in traditional snickerdoodle style, they're loaded with cinnamon.

Plant-Based Pumpkin Snickerdoodles

What are snickerdoodles?

I don't want to go on without outlining what snickerdoodles actually are. I think it's important to understand what your baking and why it works.

Snickerdoodles are different from sugar cookies in that you use cream of tartar. Regular sugar cookies don't have cream of tartar.

The name suggests that cream of tartar isn't vegan, but I'm happy to say that cream of tartar is completely vegan. It is just a chemical of sorts, similar to baking powder or baking soda. The scientific name is potassium bitartrate.

But enough of the chemistry stuff. I'm a nerd, courtesy of my high school AP Chemistry class, but honestly, we don't really need to know much more about cream of tartar.

When baking, what we should care about is what cream of tartar actually does. And the answer is that it makes sooooffft cookies. It also provides a slight tang.

Bottom line: snickerdoodles = sugar cookies + cream of tartar.

Okay! Now that we understand what snickerdoodles are, let's dive into the ingredients of Pumpkin Snickerdoodles.

Plant-Based Pumpkin Snickerdoodles

Ingredients

Let's start with the dough.

Snickerdoodle Cookie Dough

  • Date Sugar: Every cookie dough has sugar. We're using date sugar because it is healthy -- it's high in fiber, which prevents a spike in blood sugar. If you're wondering why these cookies are brown, not tan like traditional sugar cookies, it's from the date sugar!
  • Nut Butter: Healthy fat helps enhance the flavor and keeps these cookies from being too dry or too bland.
  • Pumpkin Puree: Because we're using date sugar, we need to use a bit more liquid OR a bit less flour. This works out perfectly because we need to add pumpkin to a traditional snickerdoodle recipe. We don't have to worry about adjusting the four because the date sugar will absorb any extra moisture from the pumpkin.
  • Flax Egg: A mixture of ground flaxseed and water, a flax egg acts just like a regular egg would -- it serves as a binder.
  • Vanilla: For a hint of sweet vanilla flavor.
  • Oat Flour: My flour of choice -- I like to use homemade because it's fluffier but you can also buy it, especially if you need it to be certified gluten-free.
  • Cream of Tartar: The special ingredient. Cream of tartar helps make these cookies super soft.
  • Baking Soda: Baking soda helps the cookies rise.
  • Cinnamon: Another characteristic of snickerdoodles is that they have cinnamon in and on them.
  • Salt: Salt enhances the sweet flavor of the cookies.

Cinnamon-Sugar Coating

  • Date Sugar: It makes another appearance! We'll use date sugar to coat the outside of the cookies, just like a traditional snickerdoodle.
  • Cinnamon: We'll mix the date sugar with cinnamon for that classic snickerdoodle taste.

Pumpkin Glaze

Soooo normal snickerdoodles don't have glaze. And don't get me wrong, these snickerdoodles are very tasty without glaze. But if you want to pack an extra punch of pumpkin, pumpkin glaze is your friend.

  • Pureed Pumpkin: Of course!
  • Maple Syrup: For some added sweetness. And to thin out the pumpkin so it's more of a glaze. If you're avoiding maple syrup, date syrup will work well too!

Plant-Based Pumpkin Snickerdoodles

How to make Plant-Based Pumpkin Snickerdoodles

Step 1. The list of ingredients is a bit long, but these cookies come together quickly!

Step 2. Start by preheating the oven. Line two baking sheets with parchment paper. Make a flax egg: combine the ground flax and water and let the mixture sit for 5 minutes, until congealed.

Step 3. In a large bowl, mix the nut butter, date sugar, flax egg, vanilla extract, and pumpkin puree. Stir until well combined.

Step 4. Add the oat flour, cream of tartar, cinnamon, baking soda, and salt. Stir until a dough is formed, you may need to use your hands.

Step 5. Scoop two-tablespoon-sized balls and shape into spheres (or use a cookie scoop).

Step 6. In a small bowl, mix the remaining date sugar and cinnamon. Roll each ball into the sugar mixture, place on the cookie sheets, and flatten into rounds.

Step 7. Bake for 18-20 minutes, until the cookies are set. Remove from the oven to let cool.

Step 8. If desired, make the pumpkin glaze. Mix the pumpkin and maple syrup in a small bowl. Top each cookie with a teaspoon of glaze. Enjoy!

Recipe Prayer

Praise Jesus for pumpkin. Help us enter into the moment during the fall season. Amen.

Plant-Based Pumpkin Snickerdoodles

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Pumpkin Snickerdoodles

Plant-Based Pumpkin Snickerdoodles are covered in cinnamon, like a traditional snickerdoodle, but baked with pumpkin! Vegan and sugar-free.

Author:

Elizabeth

Serves:

18

Prep:

15

min

cook:

20

min

total:

35

min

Ingredients

Cookie Dough

  • 3/4 Cup Date Sugar
  • 1/2 Cup Nut Butter
  • 1/2 Cup Pumpkin Puree
  • 1 Tablespoon Ground Flax + 1 1/2 Tablespoons Water
  • 1 Teaspoon Vanilla
  • 1 1/3 Cup Oat Flour
  • 1 Teaspoon Cream of Tartar
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Salt

Cinnamon-Sugar Coating

  • 2 Tablespoons Date Sugar
  • 1 1/2 Teaspoons Cinnamon

Pumpkin Glaze

  • 6 Tablespoons Pureed Pumpkin
  • 6 Tablespoons Maple Syrup

Instructions

  1. Preheat the oven to 350. Line two baking sheets with parchment paper. Make a flax egg: combine the ground flax and water and let the mixture sit for 5 minutes, until congealed.
  2. In a large bowl, mix the nut butter, date sugar, flax egg, vanilla extract, and pumpkin puree.
  3. Add the oat flour, cream of tartar, cinnamon, baking soda, and salt. Stir until a dough is formed, you may need to use your hands.
  4. Scoop two-tablespoon-sized balls and shape into spheres.
  5. In a small bowl, mix the remaining date sugar and cinnamon. Roll each ball into the sugar mixture, place on the cookie sheets, and flatten into rounds.
  6. Bake for 18-20 minutes, until the cookies are set. Remove from the oven to let cool.
  7. If desired, make the pumpkin glaze. Mix the pumpkin and maple syrup in a small bowl. Top each cookie with a teaspoon of glaze. Enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography