Pumpkin Snicker-doodle cookies

This past weekend found me desiring to bake again. Actually my brother was coming home and he missed out with my last baking adventure and had given me a hard time. Being the nice sister I am I made more. Only this time I was craving something with pumpkin. After a short search on Pinterest I came across the perfect recipe on a blog that can be found here. The original recipe wasn’t vegan but I made my cookies vegan.


  • 1/2 cup coconut oil, melted
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Cinnamon Sugar Mixture

  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. Stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
  3. Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
  4. Take dough of out fridge. Preheat oven to 350 degrees.
  5. Mix together remaining 1/4 cup of sugar and 1/2 teaspoon cinnamon. Roll about 1 tablespoon of dough into a ball, then coat in cinnamon sugar. Be generous! Repeat with the rest of the dough.
  6. Spread out on cookie sheet. Lightly press down to flatten ball as the cookies will spread slightly.
  7. Bake the cookies for 8-10 minutes. The cookies will look very soft, but will continue cooking enough as they cool. Allow cookies to cool on baking sheet.



I baked my cookies for only the 8 minutes and they were perfect. If you don’t want vegan cookies just substitute the 1/2 cup of coconut oil for 1/2 cup of butter (butter must also be melted). This recipe made 25 to 30 cookies.

Perfect cookie recipe for October!



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