Chai Spiced Pumpkin Snickerdoodles – soft and chewy pumpkin cookies with all the cozy flavours of fall! Gluten Free + Vegan Options
Raise your hand if you’re getting all pumped for the Fall! For all things cinnamon, spice, and everything nice? Pumpkin? Cozy kitchens that smell like a dream?
🙋🙋🙋
Yeah, me too.
I don’t know what it is about this season that I love so much, but the basic bitch inside me has been dying to dust off her fall boots for ages now. I just want to go stomp around somewhere in some colourful, crunchy leaves while sipping on an almond milk latte. And then I wanna rush home and bake these Chai Spiced Pumpkin Snickerdoodles and really eat up ALL the best flavours of fall.
Wanna join me? Please say yes! There are cookies at stake.
How to Make: Chai Spiced Pumpkin Snickerdoodles
These cookies are incredibly easy to make – made up of only 10 ingredients and ready in under half an hour.
Like all recipes here on A Saucy Kitchen these cookies are gluten free, but you can also make these vegan/dairy free by using either coconut oil or a non dairy butter. Your choice!
If you’re not crazy about pumpkin or you can’t easily find it where you live (hello, England) you can always sub it for mashed sweet potatoes. I’ve been on a sweet potato kick lately and have been adding it pretty much everything with a lot of success. You can also use mashed bananas but you’re going to get more of a banana taste to your cookies which may or may not be your thing. OR you could even try making your own pumpkin puree – I just posted a how to make your own pumpkin puree guide for all your pumpkin baking needs.
Finally, instead of cinnamon these cookies are mixed with chai spice. It’s bold, spicy and tastes like a dream. Also classy. Chai is super classy, right?
Bottom line – these cookies are perfect for fall! They’re soft, chewy and with just a light touch of crunch from the outside sugar coating. Make these if you’re ready to feel the Fall!
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Chai Spiced Pumpkin Snickerdoodles
Chai Spiced Pumpkin Snickerdoodles - soft and chewy pumpkin cookies with all the cozy flavours of fall! Gluten Free + Vegan Options
Ingredients
Cookies
- 1/2 cup coconut oil or non dairy butter vegan/dairy butter, softened*
- 3/4 cup coconut sugar (can sub with 1/4 cup white sugar & 1/2 cup brown sugar)
- 1/4 cup pumpkin puree, can also sub with mashed sweet potato
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten free all purpose flour + more for rolling
- 1 teaspoon chai spice
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
Cinnamon Sugar Coating
- 2 tablespoons organic cane sugar
- 1 teaspoon chai spice
Instructions
- Preheat your oven to 350°F /180°C and position a rack in the center of the oven. Line a baking sheet with parchment or a silicone baking mat.
- In a large mixing bowl beat together the coconut oil or butter and sugar with an electric mixer. Add in the pumpkin puree and vanilla extract and continue mixing until combined fully.
- In another medium sized mixing bowl whisk together the dry ingredients. Add the dry ingredients to the pumpkin/sugar mixture. Mix until combined. The dough should be soft at this point.
- In a small bowl whisk together the cinnamon and sugar until combine.
- Roll the balls into 1 tablespoon balls and then roll in the cinnamon sugar mixture.
- Place them on the baking sheet a few inches apart. Slightly flatten the balls to help them spread while baking. Place them in the oven and bake for 8- 10 minutes. Remove the baking sheet from the oven and let the cookies cool completely on the tray before trying to move them. Moving them too soon before they set may lead to the breaking. The longer you leave them, the chewier they'll be.
Notes
You can also use 1/2 cup white sugar and 1/4 cup brown sugar if you don't have any coconut sugar on hand.
If using coconut oil: place cookie dough in the fridge for at least 15 minutes for baking to allow the coconut oil to harden before baking so the cookies don't spread too much while baking.
Nutrition Information
Serving Size:
1 cookie Calories: 127Saturated Fat: 5gCarbohydrates: 18gSugar: 10gProtein: 1gCheck out my up to date pumpkin snickerdoodles made with almond flour!
Mary says
Hi Sarah! My dough is super sticky and I keep adding flour but I cannot even roll them into balls. Do you suggest to just keep adding flour? Thanks!
Sarah Nevins says
Hi Mary! If the dough is being stubborn here it might help to let it chill in the fridge for about an hour to firm up and that should help it stop being so sticky!
Corinna says
I don’t have GF flour. Will measurement need to change on regular?
Sarah Nevins says
Hi Corinna! I’m not positive but I do think using the same amount of regular all purpose flour should work
Raia Todd says
My 11yo made these for her troop Christmas party and they were a huge hit! Thanks so much for the easy recipe. 🙂
Sarah Nevins says
Yay! So glad everyone enjoyed them 🙂 Thanks Raia!
Michelle says
Do they need to be rolled in the sugar and chai spice to taste good? I am looking to avoid as much sugar as possible.
Sarah Nevins says
No problem! Rolling the cookies in sugar is just a snickerdoodle thing, but you can just skip that step if you’re looking to cut out a little extra sugar
Priscilla Rodriguez says
Where is the video?
Sarah Nevins says
Hi Priscilla! If you have an ad block on your browser you might not be able to see. There should be a video in the middle of the page and one in the recipe.
Carla says
Well I just pulled a batch of the vegan gluten free version out of the oven and they are lacy thin cookies that look nothing like the ones in your video! What have I done wrong?
Sarah says
Hi Carla! So looking through my recipe again I take full responsibility for that – I used to have a note in the recipe to refrigerate the dough before baking if using coconut oil. Having made these so many times I noticed that the coconut oil cookies had the tendency to spread too much unless my kitchen was really cold. I’m not sure what happened but I must have deleted it by accident.
I’m so sorry that your cookies didn’t work out – hopefully this helped solve your problem!
Carla says
Thank you! Fortunately it was a test batch of four! I prepared and shaped the rest and froze them on a cookie sheet for baking later. I’m looking forward to them either way!
Carla says
Hi! I don’t have chai spice. How can I make my own?
Sarah says
Hi Carla! This is a recipe I usually use to make my own chai spice: https://livelytable.com/diy-chai-spice/
Courtney says
I live in Denver, CO so sometimes cooking time is a little off or just simply needs to be tweaked for recipes. For any of my other high altitude friends, my cookies turned out beautifully (using coconut oil) when baked for 15 minutes! I hope this helps, this recipe is absolutely amazing.
Sarah says
Yay! So glad you liked them! Also – thank you SO much for sharing that! Every now & then I get questions about high altitude baking which I can’t really speak to so I really appreciate you taking the time to come back and share!
Jen says
I used coconut oil & Namaste Perfect Flour Blend. My cookies look nothing like yours. 🙁 They did not spread at all; just puffed up a little. No cracks on the top like yours. I may try vegan butter next time. Mine have great flavor, but taste a little “floury”. Any suggestions for next time?
Sarah says
Hi Jen! try it with vegan butter next time and that might help you get that look you’re going after. The pictures are using vegan butter, but the video of the cookies are using coconut oil – I wanted to show what the cookies looked like using both ways. If you’re having problems getting the cracked look try pressing them done after they bake and that should definitely do it. Hope that helps!
Jen says
Thanks Sarah! I just realized there was a video. My cookies look just like the ones in the video. I feel much better now. Definitely trying the vegan butter next time though.
Bec at It's Yummi says
These look like the perfect cookie to welcome the fall weather! They also look like they’re begging to be dunked into my coffee! 🙂
Sarah says
Thanks, Bec!