Food and Drinks

Snickerdoodles with Pillowy Pumpkin

Pumpkin cookies? We like. Snickerdoodles? Double like. Pumpkin snickerdoodles?! Love completely! Friends, name that movie (The Grinch!) Make these tender and spicy cookies.

These are unbelievably pillowy soft, and you can’t tell whether they are gluten-free or vegan. This is a win-win situation. Just 30 minutes separates you from perfect cookies. We’ll show you exactly how to make them!

How to Make Pumpkin Snickerdoodles

These pumpkin pillows start the same way as many other great cookies: by creaming (vegan butter) and (coconut sugar) to create air pockets. This makes the cookies light and fluffy. We then add pumpkin puree to keep the cookies soft and moist, as well as pumpkin spice, for BIG Fall flavor. Yum!

Then comes the dry ingredients. The first is our NEW 1:1 gluten-free blend. It is our gluten-free dream flour, and it’s perfect for home bakers who want a great replacement for all-purpose. We can’t wait to see what you think!

These pumpkin cookies require a little cornstarch and almond flour to add flavor and fluffiness.

The cookie dough can be rolled in the classic sugary Snickerdoodle style after a quick mixing! It’s even more because we substituted cinnamon with pumpkin spice.

These cookies are soft and pillowy after baking. It’s time to make your favorite fall beverage or pour yourself a glass of (dairy-free) milk.


  • Earth Balance Buttery Sticks or 1/2 cup softened vegan butter
  • Coconut sugar 3/4 cup
  • 1 tsp vanilla extract
  • 34 cup canned pumpkin puree
  • Use a DIY Blend or a store-bought blend to get the same result.
  • Almond flour 13 cup
  • 13 cup cornstarch or arrowroot starch
  • 2 tsp of baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 teaspoon sea salt


  • Cane sugar, organic or vegan-friendly: 1/4 cup
  • 1 1/4 tsp pumpkin pie spice


  • Preheat the oven to 350 degrees F. (176 C). Line a baking tray with parchment paper. Set aside.
  • Beat the butter, vanilla, coconut sugar, and softened butter in a medium bowl until pale and fluffy. Add the pumpkin purée and continue to beat until smooth and well combined.
  • Add the remaining ingredients – gluten-free flour (almond flour), cornstarch or arrowroot, baking powder, pumpkin spice, and sea salt – and mix on low speed until well combined.
  • Make the topping in a small bowl by mixing the pumpkin pie spice and cane sugar. Mix well. Set near.
  • Use a cookie scoop or a teaspoon to measure 1 1/2 Tbsp of dough. Gently roll the dough into small balls. Be gentle with the dough, as it will be soft. Roll the sugar/pumpkin spice topping in and place on the parchment-lined baking sheet. Use your palm or a small glass to flatten the pumpkin spice/sugar topping gently.
  • Bake cookies for 18-20 minutes or until they are slightly fluffy and spread. For the best texture, cool cookies on a wire rack for at least 10 minutes.
  • Store leftover cookies at room temperature, covered, for 2 to 3 days or in the refrigerator for up to 1 month.

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