Soft Batch Pumpkin Spice Snickerdoodles

A pumpkin spice snickerdoodle is a delightful twist on the classic snickerdoodle cookie, perfectly capturing the cozy essence of autumn. This delectable treat marries the warm, aromatic flavors of pumpkin spice with the comforting, cinnamon-sugar charm of a traditional snickerdoodle.

Course Cookies, Dessert

Cuisine American

Keyword dairy free, gluten free, plant based, quick and easy baking, vegan cookies, vegan snickerdoodle

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 101kcal

Author Jackie Akerberg

Equipment

Oven

Ingredients

Cookie Ingredients

3 tbsp coconut butter, dairy free butter or coconut oil melted
¾ cup pure maple syrup
1 tbsp vanilla extract
2¾ cups super fine blanched almond flour
⅓ cup arrowroot powder
1½ tsp baking powder
½ tsp salt
½ tsp pumpkin spice

Pumpkin Spice Coating Ingredients

⅓ cup coconut sugar
1 tbsp pumpkin spice

Instructions

Preheat oven to 350 and line two metal baking sheets with parchment paper. Add the butter, syrup, and vanilla to a mixing bowl and use a fork or hand mixer to combine. Add in the remaining dry ingredients and mix until just combined.
Use a 1.5 tbsp sized scoop to scoop out dough and roll into balls. Combine the pumpkin spice and coconut sugar in a small dish and roll each ball in the mixture to coat. Transfer to the baking sheet and flatten slightly.
Bake for 8-10 minutes (9 was perfect for me!) and let cool for 5-10 minutes before enjoying.

Nutrition