Vegan Pumpkin Spice Snickerdoodles
These Vegan Pumpkin Spice Snickerdoodles combine the soft, cinnamon-sugar goodness of a classic snickerdoodle with a cozy pumpkin spice twist!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1 1 egg replacer (I use Bob's Red Mill- make according to directions on package)
- 1/2 cup vegan butter (I use Kite Hill)
- 1/2 cup pure cane sugar
- 1/3 cup brown sugar, packed
For the rolling sugar:
- 1/4 cup pure cane sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add flour, salt, baking soda, cream of tartar and pumpkin spice to a small mixing bowl. Whisk until thoroughly combined.
- Add vegan butter, sugar, and brown sugar in a separate medium-sized mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes.
- Add vanilla and egg replacer. Stir until thoroughly combined.
- Pour the flour mixture into butter mixture. Stir until just combined. Wrap bowl in plastic wrap. Chill dough in refrigerator for at least 1 hour.
- On a plate, stir the cinnamon and sugar together. Scoop the dough into 2 tablespoon sized balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet. Flatten slightly with the palm of your hand.
- Bake for 10-12 minutes or until browned. Cool on baking sheet for 10 minutes. Then, transfer cookies to cooling rack to cool completely.
Tried this recipe?Let us know how it was!