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vegan pumpkin snickerdoodles

4 from 1 vote
[category]
[published] June 11, 2021
[PREP] 15 minutes
[COOK] 10 minutes
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Ingredients

  • 1/2 cup coconut oil
  • 1 cup dark brown sugar
  • 1/4 cup pumpkin puree
  • 1 tbsp dairy free yogurt
  • 1 tsp vanilla
  • 1 1/2 cups gluten free flour
  • 1 tsp pumpkin pie spice
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 tbsp cinnamon

Instructions

  1. Preheat the oven to 350. In a stand mixer or large bowl, combine the coconut oil and dark brown sugar. Mix for 2 minutes until it is lighter and fluffy.
  2. Add the pumpkin puree, dairy free yogurt, and vanilla and mix until just combined.
  3. Add the gluten free flour, pumpkin pie spice, cream of tartar, baking soda, and salt. Mix just until everything comes together.
  4. Combine the cinnamon and sugar in a small bowl. Using a 2-inch cookie scoop, scoop up the dough and roll it into a ball in your hands. Roll the ball in the cinnamon and sugar until it is all coated.
  5. Put up to 12 cookies on a baking sheet lined with a silicone mat or parchment paper. Slightly push the cookies down so they are more flat. Bake for 10-12 minutes, until the edges of the cookie have set. Enjoy!