Vegan Pumpkin Snickerdoodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, thick pumpkin cookies rolled in cinnamon sugar with warm fall spices and real pumpkin. Made in a single bowl with simple ingredients. A seasonal treat that's easy to make.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1/2 cup melted vegan butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 6 tablespoons canned pumpkin puree
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
At a glance
PER SERVING · TIME 92M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 12m
- Sodium
- 98mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 11mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.