Vegan Maple Pumpkin Spice Snickerdoodles

Soft, chewy, melt-in-the-mouth gluten free and vegan cookie goodness! Rolled in crunchy pumpkin spice sugar and perfect for dunking into your favorite fall coffee.



  • 1 and 1/2 cup + 1 Tbsp. Bob’s Red Mill Almond Flour
  • 1/4 tsp. baking soda
  • 3/4 tsp. pumpkin pie spice
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cream of tartar
  • pinch salt
  • 1/4 cup refined coconut oil*, melted
  • 1/4 cup maple syrup
  • splash vanilla extract


  • 1/3 cup cane sugar
  • 1/2 tsp. pumpkin pie spice


  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Whisk your almond flour, baking soda, pumpkin pie spice, cinnamon, cream of tartar, and salt in a large bowl.
  3. In a smaller bowl, melt your coconut oil in the microwave (it should take 30 seconds – 1 minute). Add your maple syrup and your vanilla, and whisk to combine.
  4. Add your wet ingredients into your dry ingredients, and mix with a spatula until combined.
  5. In a separate smaller bowl, mix together your topping.
  6. Divide your dough into nine (~1-2 Tbsp. per chunk), and roll them into balls (the dough will be soft). Roll the balls into your topping (don’t discard the rest), and place on your prepared baking sheet.
  7. Bake for 10 minutes, or until the sides just start to brown.
  8. Sprinkle some additional topping on the baked cookies. Allow the cookies to cool on the baking sheet for 10-15 minutes, and then transfer to a cooling rack to finish cooling. Store at room temperature or (my preference) the fridge in an air-tight container.


*Used refined coconut oil to avoid any coconut flavor!

Recipe adapted from Joy the Baker’s recipe from the Sweet Laurel cookbook.

Keywords: vegan snickerdoodles, pumpkin pie spice sugar, maple snickerdoodles

Pin It on Pinterest

Share This