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Thankfully Vegan Pumpkin Snickerdoodle Cookies

What a seriously beautiful time of year for mankind. As much as Thanksgiving is an “American” holiday, people all around the world celebrate it and/or have a similar holiday. Warms my heart that people all over gather around a table and have lots of good food and commune with one another. I pray for people today who don’t have much, that they have a full belly today and hope for the days to come to have food stability. Amen.

Vegan Pumpkin Snickerdoodle Cookies


  • 1/4 cup Pumpkin Puree *
  • 1/2 cup Organic white sugar
  • 1/2 cup Coconut oil *
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Pumpkin Spice
  • 1&1/2 cup Flour of your choosing *
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Cinnamon and 2 tablespoons white sugar for rolling

Instructions: makes about 24

  1. Preheat oven to 350 degrees, lightly oil cookie sheet or use a silpat
  2. Blend melted coconut oil and sugar together with hand mixer or really strong arms and whisk. 
  3. Mix in pumpkin puree and vanilla
  4. Sift all dry ingredients together except those for rolling
  5. Mix wet ingredients in the dry ones and mix (this part is best using your hands) and it’s fun! 
  6. Mix cinnamon and white sugar together with a dash of pumpkin spice on a small plate
  7. Using your hands roll into 1 inch balls and roll into sugar/spice mix on plate
  8. Place on cookie sheet (I fit all 24 on one cookie sheet) about an inch apart and use two your hand to flatten them a little (this step not necessary but I like flatter, even cookies rather than domes) 
  9. Bake for 8 mins, take out of oven and let cool for 10 mins on cookie sheet
  10. Eat, Enjoy and Celebrate

*I made my own pumpkin puree out of the large green/teal pumpkins, it’s amazing. Here’s how – easy as pie albeit messy.

Preheat oven to 325 degrees F (165 degrees C).
Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. -Freeze extras and use throughout the year.

*You can use vegan butter if you want a more buttery taste, but I love baking with coconut oil- so versatile!

* I used organic unbleached flour but you could use any flour really, GF flour blend if you need

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