This Vegan Pumpkin Snickerdoodles recipe is dairy-free, eggless and made without cream of tartar! These cookies are easy to make and bake up soft and chewy. And best of all, this recipe requires no chill time!
I love pumpkin spice season! This time of year, I'll take any excuse to whip up a batch of Vegan Pumpkin Cupcakes, a Vegan Pumpkin Cake, or Vegan Pumpkin Banana Bread. But today I wanted a quick and simple cookie, so I made these Snickerdoodles, and they are incredible. I can't wait for you to make them!
These Pumpkin Snickerdoodles are dairy-free, vegan, and make your whole house smell like fall. They only require 9 simple ingredients and bake up super soft and chewy. This recipe is perfect for beginners and seasoned bakers alike.
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Why You'll Love This Recipe
- This recipe is super easy to make, so it's great for beginner bakers.
- It only requires 9 easy-to-find ingredients and no chill time!
- These Pumpkin Snickerdoodles are vegan, dairy-free and eggless, so anyone can enjoy them.
- The cookies are pillowy soft and chewy and packed with pumpkin spice flavor.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Vegan Butter: My favorite vegan butter for baking is Country Crock Plant Butter Sticks.
Canned Pumpkin Purée: Be sure to use pumpkin purée, not pumpkin pie mix, in all pumpkin recipes from Vegan Pumpkin Scones to Vegan Pumpkin Pancakes! My favorite brand is Libby's.
Light Brown Sugar: Light brown sugar adds a delicious, warm background flavor to these cookies. Have you run out? No worries. I have a post about How to Make Homemade Brown Sugar.
Pumpkin Pie Spice: Like a traditional Snickerdoodle, these Vegan Pumpkin Snickerdoodles are rolled in cinnamon sugar. But I also add pumpkin pie spice to the cookie dough for even more flavor. I always keep some on hand for recipes like my Vegan Pumpkin Pie. But if you don't have pumpkin pie spice, I'll suggest a spice mix to use below.
Instructions
Step 1. First, cream vegan butter and brown sugar together until light and fluffy.
Then, add pumpkin purée, non-dairy milk and vanilla and mix to combine.
Step 2. Next, add flour, baking powder, baking soda, salt, and pumpkin pie spice and mix to form the dough.
Step 3. Now, use a 3-tablespoon cookie scoop to scoop 8 dough balls onto a parchment-lined baking sheet.
Roll each of the cookie dough balls in cinnamon sugar and place them back onto the baking sheet.
Step 4. Bake the Vegan Pumpkin Snickerdoodles in a 350°F oven for 12-14 minutes or until the edges feel set when pressed with a finger.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.
Repeat with the remaining cookie dough. Enjoy!
Recipe FAQs
Place the cookies in an airtight container and store them at room temperature for up to 4 days.
Or freeze for up to a month.
If you don't have store-bought pumpkin pie spice, make your own! To make it combine:
1 ½ teaspoons cinnamon, 1 teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of clove.
Yes! Typically, a recipe that calls for pumpkin puree means canned pumpkin puree. But it does not mean pumpkin pie mix, so read the label carefully!
Expert Recipe Tips
To get evenly sized, round cookies, I highly recommend a cookie scoop! My favorite size is 3-Tablespoons.
Don't overmix the cookie dough! Once the dry ingredients are incorporated, stop mixing. Overmixing can cause tough and dry cookies.
Looking for More Vegan Autumn Baking Recipes?
If you tried this Vegan Pumpkin Snickerdoodles recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Pumpkin Snickerdoodles
Equipment
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Rubber Spatula
- 1 3 tablespoon Cookie Scoop
- 1 Baking Sheets
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 8 tablespoon Vegan Butter I used Soy-Free Earth Balance Buttery Sticks
- 1 Cup Light Brown Sugar, tightly packed
- ⅓ Cup Pumpkin Purée
- 1 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 2 ½ teaspoon Pumpkin Pie Spice Or a homemade mix (see note)
- ½ tsp Baking Powder
- ½ teaspoon Baking Soda
- ¼ tsp Kosher Salt Use ⅛ teaspoon if using table salt
For the Cinnamon Sugar
- 3 tablespoon Granulated Sugar
- ¾ teaspoon Cinnamon
Instructions
- Preheat oven to 350*F . Line a baking sheet with parchment.
- In a small bowl combine the sugar and cinnamon to roll the cookies. Set aside.3 tablespoon Granulated Sugar, ¾ teaspoon Cinnamon
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and brown sugar until well combined and fluffy.8 tablespoon Vegan Butter, 1 Cup Light Brown Sugar, tightly packed
- Add the pumpkin purée, non-dairy milk and vanilla and mix on low until well combined.⅓ Cup Pumpkin Purée, 2 teaspoon Vanilla Extract, 1 tablespoon Non-Dairy Milk
- Then, add the flour, pumpkin pie spice, baking powder, baking soda and salt and mix until just combined.1 ½ Cups All-Purpose Flour, 2 ½ teaspoon Pumpkin Pie Spice, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Using a 3-tablespoon cookie scoop, scoop 8 dough balls onto a parchment- lined baking sheet. Roll each dough ball in cinnamon sugar and place back onto the baking sheet.
- Bake in a 350*F oven for 13-15 minutes. The edge of the cookies should feel set when pressed with a finger. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to finish cooling.
- Repeat with the remaining cookie dough.
Notes
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Ginger
- ¼ teaspoon Nutmeg
- Pinch Cloves
Lynn says
Is it imperative to use plant based milk & canola oil? Can it be substituted with milk &veggie oil ? Just asking cause I have the latter all the time and your ingredients sometimes.
Megan Calipari says
That should work perfectly!
Becca says
Best cookie recipe I have found! Tried tonight and they are amazing! These are going in the long-time recipe book! Thanks so much for sharing 🙂
Eileen says
Made these today to celebrate my daughter finishing her first year of college. Mine are not as pretty as yours but they are delicious!! I’ll be making these again for sure!
Margie says
How much cream of tartar should I add to get the real snickerdoodle taste? It is my opinion that if you leave out the cream of tartar that you shouldn't be calling them snickerdoodles, because that is the flavor of the real deal. On the other hand, I have a gallon of pumpkin I just cooked up today from my fall decoration pumpkins and these sound really good. So please advise. Thanks.
Megan Calipari says
Hi! I'd start with 1/2 tsp of cream of tartar if you wish to add it.
Elizabeth says
Delightful sweet treats with pumpkin!!
Christina Campanaro says
Loved these! And taste tested by my brother and husband who are not vegan... I just made three more batches to bring with me for thanksgiving with the rest of the family. Thanks for sharing this!
Happy thanksgiving 🙂
Megan Calipari says
So happy you enjoyed them!
Tracy says
Highly recommend this recipe delicious. I did not have butter and used coconut oil worked perfectly plus substituted vanilla with almond extract only use 1/2 of vanilla quantity because almond has a more pronounced flavor. Plus I used white sugar instead of brown sugar. What a wonderful cookie. Thank you for sharing with all of us!
Jh says
These cookies were delicious & I don't particularly like Snickerdoodles. Both vegans & non- vegans enjoyed them. I'm making them again. Thanks!