Autumn’s Embrace: Vegan Chai-Spiced Pumpkin Snickerdoodles

The Perfect Autumn Cookie: Vegan Chai-Spiced Pumpkin Treats from Wildflower Whisk

At Wildflower Whisk, I believe in bringing warmth to every season with natural ingredients and a touch of creativity. Autumn is my favorite time to bake — with the scent of chai, cinnamon, and pumpkin wafting through the kitchen, it’s hard not to feel cozy! This recipe for Vegan Chai-Spiced Pumpkin Cookies captures the essence of fall, offering the perfect blend of sweet, spicy, and earthy flavors.

Imagine walking into a room where the air is tinged with cinnamon and chai spice — that’s what these cookies bring to your kitchen! Not only are they vegan and gluten-free, but they also embrace the rich, caramel-like depth of coconut sugar and the buttery flavor of coconut oil. Whether you’re hosting a gathering or enjoying a quiet evening with a warm drink, these cookies are the perfect treat to savor the season.

Why I Love This Recipe

Autumn is all about indulging in comfort foods that reflect the changing colors and textures of nature. My Vegan Chai-Spiced Pumpkin Snickerdoodles are not only a celebration of fall’s bounty but also align with my natural, conscious approach to baking. They’re:

• Vegan and Gluten-Free: Perfect for those with dietary preferences or restrictions.

• Naturally Sweetened: Using coconut sugar adds a caramelized touch while keeping the sweetness on the lower side.

• Packed with Warm Flavors: Chai spice and pumpkin come together to make each bite taste like a hug.

Ingredients

For these autumn-inspired cookies, you’ll need:

• 1/2 cup coconut oil or non-dairy butter, softened

• 3/4 cup coconut sugar (or substitute with 1/4 cup white sugar and 1/2 cup brown sugar)

• 1/4 cup pumpkin puree (or mashed sweet potato for a unique twist)

• 1 teaspoon pure vanilla extract

• 1 1/2 cups gluten-free all-purpose flour + extra 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

How to Bake These Autumn Gems

1. Prep the Oven and Baking Sheet: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.

2. Mix the Wet Ingredients: In a large mixing bowl, beat together coconut oil (or butter) and sugar until smooth. Add the pumpkin puree and vanilla, mixing until fully combined.

3. Combine the Dry Ingredients: In another bowl, whisk together flour, chai spice, cream of tartar, and baking soda. Slowly add the dry ingredients to the pumpkin mixture and stir until you get a soft dough.

4. Make the Cinnamon Sugar Coating: In a small bowl, mix cane sugar with chai spice.

5. Roll the Dough: Form the dough into tablespoon-sized balls, then roll them in the cinnamon sugar mixture to coat.

6. Bake to Perfection: Place the cookie balls on the baking sheet, spacing them a few inches apart. Gently flatten each ball to help it spread, then bake for 8-10 minutes. Allow them to cool on the tray, as this will help them firm up and keep that chewy texture.

Tips from the Wildflower Whisk Kitchen

• Chill the Dough for Coconut Oil: If using coconut oil, chill the dough for 15 minutes before baking to prevent the cookies from spreading too much.

• Let Them Set: Allow the cookies to cool completely on the baking sheet before moving them, as they firm up with time. The longer you leave them, the chewier they’ll be!

Nutritional Information

Yield: 18 | Serving Size: 1 Cookie

Calories: 127 | Saturated Fat: 5g | Carbohydrates: 18g | Sugar: 10g | Protein: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Happy baking from Wildflower Whisk — where every bite connects you to the beauty of nature!

© Wildflower Whisk, Erin Perez