Let’s talk snickerdoodles! Let’s talk snickerdoodles! Last year I created this delicious recipe for a chai twist on a classic snickerdoodle. If you had told 7-year-old me that I would still be obsessed with snickerdoodles at 28, I’d believe you. Snickerdoodles are one cookie I simply cannot pass up. The sweet sugar cookie like base with cinnamon sugar dusting the top and sides is just heaven in one soft but slightly crunchy bite. I melt for these cookies.
Gluten-Free & Vegan Pumpkin Chai Snickerdoodles
I am a nut for cinnamon. A few years ago, I realized I am not much of a “food craver” eater. I grew up a very adventurous eater and would try anything once. But when I got diagnosed with celiac disease, the wild cravings, and excitement around food and eating out went away. That sounds sad but that is the truth. Anyone who struggles with severe food allergies, dietary autoimmune diseases, or anything food related in terms of health will understand. The spontaneity and joy of eating out went away, and so did my cravings for Restaurant style food. There are depths of flavors that I crave; cinnamon, fluffy bread, lemon / citrus, and sparkling water. Weird, I know. I crave cinnamon in all forms from sweet like a snickerdoodle, or my monkey bread (a double whammy craving of carbs and cinnamon), to cinnamon added to my coffee or even cinnamon popcorn.
Ingredients for Pumpkin Chai Snickerdoodles
I like to keep this recipe simple because the chai and pumpkin flavors need to shine.
- Canned Pumpkin
- Chai Powder
- Pumpkin Pie Spice
- Granulated Sugar
- Gluten-Free Flour
What kind of Granulated Sugar is best for Snickerdoodles?
All sugar is not created equally and I feel like some people might not like this but I think snickerdoodles are best with regular granulated sugar. Nothing fancy, nothing frilly just plain old granulated sugar. I found in the past experimenting with coconut sugar, granulated sugar, and organic granulated sugar that the best flavor and crunch comes from classic granulated sugar.
How to store / how long does this last?
Storing cookies with external sugar can be tricky, they are similar to storing like a cinnamon roll. After a few days the sugar mixes with the moisture in the air and becomes moist and soggy. Since we live in a more humid environment in Texas, these cookies are best eaten in 3 days in an airtight container.
Let’s Bake Gluten-Free & Vegan Pumpkin Chai SnickerdoodlesPrint
Gluten-Free & Vegan Pumpkin Chai Snickerdoodles are the perfect pumpkin cookie. Each bite has the perfect balance of spice, sweet and pumpkin – a taste of the holiday season in each bite.
- 1/2 cup of vegan butter
- 1/2 cups of brown sugar
- 1/2 cups of granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon of vanilla paste
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of baking powder
- 1 cup of pumpkin puree
- 1 teaspoon of chai powder
- 1 3/4 cups of gluten free flour
- 1/2 cup of sugar
- 1 teaspoon of chai powder
- Preheat the oven to 350°F and prepare a baking with parchment paper or grease with vegan butter
- In a bowl using a hand mixer or a stand mixer cream the vegan butter with sugar until smooth and light in color
- Add the pumpkin puree, vanilla extract, vanilla paste, chai powder, baking soda and baking powder to the bowl and mix until combined
- Next add the gluten free flour 1/2 cup at a time, mixing to combine until a batter starts to form
- Using a scoop, scoop 1/4 cup into a bowl containing the sugar and chai powder, roll the cookie in the sugar mixture until evenly coated
- Place on the prepared baking sheet 1-2 inches apart, and repeat with the remaining cookie dough
- Bake for 16-18 minutes until cracked and puffed
- Eat and enjoy!
Keywords: gluten free and vegan pumpkin chai cookies, chai cookies, pumpkin cookies