A soft and chewy cookie that’s packed with pumpkin and lightly sprinkled with cinnamon and sugar!

Healthy Pumpkin Snickerdoodles

Baking is my love language so naturally that is the way I say ‘thank you’ or ‘thinking of you.’ I love to bake, especially for other people! But it haven’t always baked for other people as much as I do now. Everything changed for me the day my 29-year-old sister died unexpectedly.

After the massive amount of support I received, I vowed to pay it forward for the rest of my life. I realized I had missed a lot of opportunities to bake someone happy – so I re-focused and now I don’t let those chances pass by anymore.

When I am tempted to think I don’t have time, I remind myself how much better it feels to give than to receive. And receiving feels great! When I feel like I can’t possibly put someone else before myself I push through that feeling and do it anyway. It always works out that I am able to get everything done and still have time left!

I encourage you to look around and find someone who might need a little extra love right now, and show them you care with a batch of these Vegan Pumpkin Snickerdoodles! Your vegan friends might also like these Vegan Chocolate Brownie Cookies , Vegan Peanut Butter Banana Brownies , Vegan Lemon Blueberry Bread , or Vegan Peanut Butter Cookies !

What You’ll Need for the Cookies

3/4 cup Sugar

1/2 cup Canola Oil

3/4 cup Pumpkin Puree

2 tsp Vanilla

1/2 cup Maple Syrup

2 1/2 cups Flour

1 tbsp Baking Powder

1 tsp Salt

And the Cinnamon/Sugar Coating

1/4 cup Sugar

2 tsp Cinnamon

How to Make Vegan Pumpkin Snickerdoodles

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

Combine 3/4 cup sugar with 1/2 cup canola oil.

Mix in 3/4 cup pumpkin puree, 2 tsp vanilla, and 1/2 cup maple syrup. Mix until well combined.

In a separate bowl, mix together 2 1/2 cups flour, 1 tbsp baking powder, and 1 tsp salt. Once mixed together, combine the wet and dry ingredients together until well mixed and batter forms.

In a separate small bowl, mix together 1/4 cup sugar and 2 tsp cinnamon for the topping.

Scoop about 1 1/2 tbsp size balls onto parchment paper lined pan.

Generously sprinkle cinnamon/sugar topping over the tops of the cookies before baking.

Bake for 12 minutes.

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Parchment Paper – Line your baking sheet with parchment paper, it will make your life soooo much easier! You don’t need to worry about non-stick spray and when you are done baking just crumple up the paper, throw it away, and put the pan back in the cupboard!

Sticky Dough – Because the consistency of this dough is sticky, it’s best to just put the batter right on the parchment paper then sprinkle the top with the cinnamon/sugar. It would be a mess if you try to roll these in the cinnamon/sugar!

Cookie Shape – If you don’t mind the tops of theses cookies to be slightly round, then just leave as is after you scoop the batter onto the pan. But if you’d like the tops to be slightly flat, just lightly pat the tops of the cookies down with the bottom of a glass as soon as they come out of the oven.

Mix-In – Add in 1 1/2 cups chopped pecans if you’d like!

Substitutions: Replace the canola oil with coconut oil. Swap out the pumpkin puree with mashed sweet potato. Use 2 1/2 cups whole-wheat pastry flour, or Use 1 1/2 cups whole-wheat pastry flour and 1 cup white flour.