Pillowy soft pumpkin snickerdoodles! Tender and pumpkin-y cookies rolled in pumpkin spice + sugar = fall-filled perfection. Vegan, gluten-free, and just 30 minutes required!
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
In a medium bowl, beat the softened butter, coconut sugar, and vanilla until pale and slightly fluffy. Add the pumpkin purée and beat again until well combined and fluffy.
Add the remaining ingredients — gluten-free flour, almond flour, cornstarch (or arrowroot), baking powder, pumpkin pie spice, and salt — and beat on low until well combined.
In a small bowl, make the topping by combining the cane sugar and pumpkin pie spice. Mix to evenly combine. Set nearby.
Use a cookie scoop (like this one) or a tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. The dough will be very soft, so be gentle. Roll in the pumpkin spice/sugar topping and arrange on the parchment-lined baking sheet. Press down gently with the palm of your hand or a glass to flatten slightly.
Bake cookies for 18-20 minutes, or until slightly spread and fluffy. Transfer cookies to a wire rack and, for best texture, let cool for 10 minutes before enjoying!
Once cooled, store leftover cookies covered at room temperature for 2-3 days, or in the freezer for 1 month.
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Notes
*If using homemade or leftover pumpkin purée that has been stored in the refrigerator, give it time to warm up to room temperature before using. *We tested this with our DIY GF Flour Blend and it works but requires ~1/3 cup extra for the right texture. If using a similar store-bought blend such as Bob's Red Mill 1-1 Baking Flour we would also suggest using extra flour. *Loosely adapted from our 1-Bowl Snickerdoodle Cookies (Vegan + GF). *Nutrition information is a rough estimate.