A soft-baked, cinnamon sugar topped snickerdoodle cookie with pumpkin added in for extra fall flair. This vegan, gluten-free, single cookie recipe is ready for warm-from-the-oven devouring in no time!
That title up there was supposed to read ‘Soft-Baked Sweet Potato Snickerdoodle Cookie’. It has a nice ring to it doesn’t it, with the alliteration. But in the middle of making it the idea for an orange ingredient swap hit me, and I just had to test the recipe one more time but with pumpkin instead.
Now I don’t know if it was my actual tastebuds talking or the current pumpkin craze, but the pumpkin version was kinda sorta a whole lot more delicious!
Plus I haven’t posted anything pumpkin in like…okay fine it’s been less than a week. But it’s October so that means it’s acceptable to post all pumpkin all the time. At least I hope so. Otherwise I have some major content calendar revising to do.
You may be thinking “Another oversized cookie on a Monday?” But of course you are thinking that in an excited tone not an exasperated one, right? If there is anything Monday needs, it’s more exceptionally large and quick to make baked goods. Healthy-ish dessert the size of a hockey puck–I can’t imagine a better way to kick off the week.
No sprinkles or frosting or movie tie-in this time, but this cookie doesn’t need all that. Because it has something else. Something wonderful. Cinnamon sugar!
Soft and chewy.
Drowned in lightly sprinkled with cinnamon sugar before baking. Only 6 ingredients. A single cookie recipe means you get to enjoy the entire batch at peak warm-from-the-oven freshness. Ready in 12 minutes. Happier Monday friends.
Soft-Baked Pumpkin Snickerdoodle Cookie
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 1 cookie 1x
- 2 tbsp pumpkin puree
- 1 tbsp coconut sugar
- 4 tbsp oat flour
- ¼ tsp cinnamon
- ½ tsp baking powder
- 1/2 tsp vanilla extract
Cinnamon Sugar Topping
- 1 tsp coconut sugar*
- Dash of cinnamon
- Preheat the oven to 350F.
- Combine all of the ingredients for the cookie in a bowl. Mix to form a sticky dough.
- On a pan lined with parchment paper, press into a thick cookie shape (about 4 inch diameter). Or you can even use a cookie cutter for a perfect circle.
- Mix together the cinnamon sugar topping. Sprinkle on top and press in lightly
- Bake for 12 mins at 350F.
- Let it cool for 5-10 mins before eating.
*Coconut sugar works and tastes great here. But for the classic sparkly sugar-coated snickerdoodle look, organic cane sugar works better.
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Becky Striepe says
Oh my gosh, these look so amazing!
Thanks Becky. I’m kind of on a single serve dessert kick…and loving it! And of course a pumpkin kick, but who isn’t? 😀
The Vegan 8 says
Just 1 cookie?! Haha! I need at least 5 cookies in one sitting because I am a cookie monster! I love snickerdoodles, they are one of my all-time favorite cookies. That classic snickerdoodle taste is like none other. I’ll have to try this to see how it taste with the pumpkin. I can just see one problem though, as soon as I eat one, I’ll want another immediately! And I’m totally with you on the traditional sparkly sugar on top, sometimes it is just needed for that classic look and taste. I LOVE coconut sugar but it just tastes different and sometimes doesn’t work quite the same as white cane sugar. I have leftover pumpkin in my fridge from making cake frosting this weekend, so I am totally going to put it to use and try this! Thanks Natalie!!
OMG is this real life? What a genius idea!! Totally making one of these [and then probably making several more throughout the week] 😉
I’m borderline obsessed with the single cookie batch thing too…mostly because that means one MEGA sized cookie 🙂 I hope you enjoy (all week!)
Casey at Two City Vegans says
I might make this tonight! It looks SO GOOD. I have no pumpkin, what might be a good substitute?!
Yay! It seems so much simpler to whip up on a whim when it’s just one cookie 🙂 Sweet potato puree/mash or applesauce would be fine!
I could barely make it through your post before I was out in the kitchen rummaging through the cupboards to mix up the dough and bake it! Actually I made two so there would be no squabbling between my daughter and I, haha. So good, and so easy! That’s a dangerously delicious combination. Thanks for making our snack time super yummy!
No way, already!?! Dang girl–see cookie, make cookie 😀 I love it, thank you so much for trying it and the speedy feedback! Good call on the making a double batch part too 🙂
We are basically addicted to pumpkin cookies at the moment, so it was perfect timing! Xoxo 🙂
Cookies, pies, lattes, smoothies–not a day goes by without pumpkin something 😀 Thanks Larice!
Can you use brown rice flour instead of oat flour?
You can try it, but I don’t think it will hold together very well without some sort of starch added in too. Sorry 🙁
Thank you! Do you think Arrow Root flour might work then?
Yes that could definitely work in combination with the rice flour! I would try like 3:1 brown rice to arrowroot. Good luck!
You’re the best, thanks so much!
Demeter | Beaming Baker says
Oh, how you tease me with your promises of sweet potato! But as long as there’s something gloriously orange for this month, I’m happy. 🙂 UM, I never question oversized cookies on Monday. It’s policy. Lol. Keeps Mondays much tastier this way. I shall forgive your lack of frosting and movie-tie-ins, and ask for an extra dousing of cinnamon sugar. Nat, this looks so utterly soft and delicious and heavenly. How you tease me this Monday. Whyyyyy do we not live near each other? WHY?? I need these cookies, stat! Muah! xoxo
Between you and me, we are pretty much just changing Monday’s entire reputation lol. Not to be conceited or anything 😀 But seriously peanut butter rice crispy treats and oversized snickerdoodles ? thats a good day! Extra cinnamon sugar on the side for you. And you know I’ve always wanted to go west when I move, but the more rice crispy things you post the more I want to come up there instead?
What kind of person would get exasperated by a giant cookie?? Not one I would like to know, that’s for sure. The texture and the flavours sound oh so perfect! You’re killing it with these Autumn treats <3
The same sort of person who hates puppies and rainbows probably lol. Hopefully that person only exists in fiction 😀 Thank you Aimee, I am very much enjoying fall baking!
Kaila @ Healthy Helper Blog says
Bring on ‘over sized cookie Monday’! I am totally on board with making that a new food holiday! 😉
Haha never too many food + day of the week combos 😀
Yum! But I want to make a whole batch! 🙂
Yeah I was just thinking I should give an option for that too! But I have had someone double it already no problem 🙂
Nisha / @rainbowplantlife says
I just took a photo of this recipe because I can’t wait to make them! Your recipes are amazing 🙂
Yay!! I can’t wait to hear what you think <3
What would the quantities be if I wanted to make a dozen or batch??
I would probably do something like…
1 1/2 cup oat flour
3/4 cup pumpkin puree
1/3-1/2 cup coconut sugar
1 tsp vanilla
1 tsp cinnamon
2 tsps baking powder
Cinnamon sugar: 2 tbsp + 1 tsp cinnamon
I hope that helps!
Peanut Butter & Ellie says
I’m so excited because I can make this in my dorm room- I have all the ingredients!! YESSS. So pumped because this single serving cookie looks marvelous! I’ll try it in the microwave and let you know how it turns out- I’ll probably cook it for a minute?
Great idea!! I hadn’t even thought about the dorm room possibilities with this one. Um yeah, I’d start with 1 minute 🙂 Can’t wait to hear how it goes!
English is not my native language, so I have some problems with a list of ingredients… Please explain, what “T” means?
Hi, sorry! It just stands for tablespoon. I changed it now to my usual tbsp.
Many thanks! I should definitely try this one!
Murphy Tam says
Hi Natalie, may I ask is soy yogurt work in substitute the pumpkin puree to make this cookie ?
Hmmm yes I think that could work! I have not tried it personally but I think it should be fine 🙂
audrey @ unconventional baker says
Hehe. working from home for several years now, I sort of lost all concept of the dreaded Monday (what day is it again anyhow? ?), but I think every day needs to start off with an oversized cookie. Keep the pumpkin party going please! ?
I know what you mean! Weeks, weekends, mondays–it’s all sort of a blur 🙂 So many pumpkin ideas, so little time!
dana grabbel says
LOVE IT! I don’t eat oats, gonna substitute the flour with quinoa flour!
That should be just fine! I hope you love it 🙂
That looks so easy to make and so so delicious!
I should give it a try 🙂
It’s probably the easiest cookie baking I’ve ever done, I love single serve recipes for that! I hope you do 🙂
Do you think I could use apple puree isntead of pumpkin?
Yes you probably could, although you may need a little more flour as apple puree is usually a bit thinner/more watery than pumpkin.
Thank u so much for this awesome recipe! I have to eat dairy, wheat, and gluten free for medical reasons and I love new sweet recipes! I went crazy and confident that these would be good and made a 7 cookie batch the first time I tried this recipe. I knew I would want more than one! Will keep on making!
Omg I can’t believe you 7x it the first time–love it! I appreciate your faith in the success of this snickerdoodle recipe and I am so happy it turned out yummy. Lots of dairy/wheat/gluten free sweet stuff around here, so hopefully lots for you to try 🙂
This looks amazing! Could I switch out the oat flour for almond flour? 🙂
Yes but you will need to add some sort of starch in that case as well like tapioca or arrowroot to help bind it. 3 tbsp almond flour + 1 tbsp tapioca starch should work!
I can’t math. Would you puh-leeeeze provide amounts, so we can make a whole BATCH of these yummies? Thanks!
So it would be…
1 cup pumpkin
1/2 cup coconut sugar
2 cups oat flour
1 tbsp cinnamon
1 tbsp baking powder
1 tsp vanilla extract
And then for the coating about 3-4 tbsp coconut sugar + a generous shake of cinnamon. I can’t tell you exactly how many that will make, but depending on size should be 10-12 cookies. Hope that helps 🙂
Anna Soman says
These look so good! Could I substitute raw honey or maple syrup for part or all of the coconut sugar? Would that ruin them?
Hi Anna! That swap will change the liquid to dry ingredient balance, so you will need to add more flour if you do to make up for it. I can’t say exactly how much since I haven’t tried it myself, so you will have to experiment a bit. Sorry I can’t give you a more exact answer!