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    Home ยป Recipes ยป Easy Vegan Cookies

    Vegan Pumpkin Snickerdoodles

    Published: Jul 29, 2023 ยท Modified: Sep 5, 2025 by Megan Calipari ยท This post may contain affiliate links ยท 11 Comments

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    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!

    Vegan Pumpkin Snickerdoodles on a wire cooling rack.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Autumn Baking Recipes?
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    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

    Ingredients for making this recipe in small bowl on a linen cloth.

    Vegan Butter: My favorite vegan butter for baking is Country Crock Plant Butter Sticks.

    Canned Pumpkin Purรฉe: Be sure to use pumpkin purรฉe, 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

    Vegan butter, brown sugar and pumpkin puree creamed together in a large mixing bowl.

    Step 1. First, cream vegan butter and brown sugar together until light and fluffy.

    Then, add pumpkin purรฉe, non-dairy milk and vanilla and mix to combine.

    Cookie dough in a large mixing bowl with a rubber spatula.

    Step 2. Next, add flour, baking powder, baking soda, salt, and pumpkin pie spice and mix to form the dough.

    A cookie dough ball rolled in cinnamon sugar.

    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.

    Pumpkin Snickerdoodle cookie dough balls on a lined baking sheet ready to bake.

    Step 4. Bake the Vegan Pumpkin Snickerdoodles in a 350ยฐF 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

    How should I store these Vegan Pumpkin Snickerdoodles?

    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.

    What can I substitute for pumpkin pie spice?

    If you don't have store-bought pumpkin pie spice, make your own! To make it combine:
    1 ยฝ teaspoons cinnamon, 1 teaspoon ginger, ยผ teaspoon nutmeg, and a pinch of clove.

    Is pumpkin puree the same as canned pumpkin?

    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.

    A Vegan Pumpkin Snickerdoodle on top of a stack of cookies with a bite taken out of it.

    Looking for More Vegan Autumn Baking Recipes?

    • a healthy gluten free oat flour pumpkin blondie on a white cloth
      Gluten-Free Oat Flour Pumpkin Blondies
    • A piece of vegan Dutch Apple Pie Galette on a white plate next to a gold fork.
      Easy Vegan Dutch Apple Pie Galette
    • Vegan Pumpkin Chocolate Chip Cookies on a cooling rack
      Vegan Pumpkin Chocolate Chip Cookies
    • A slice of vegan apple spice cake on a plate with the remaining cake in the background.
      Vegan Apple Cake

    If you tried this Vegan Pumpkin Snickerdoodles recipe or any other recipe on my website, please leave a ๐ŸŒŸ star rating and let me know how it went in the ๐Ÿ“ comments below. Thanks for visiting today!

    ๐Ÿ“– Recipe

    Vegan Pumpkin Snickerdoodles on a wire cooling rack.

    Vegan Pumpkin Snickerdoodles

    Megan Calipari
    These Vegan Pumpkin Snickerdoodles are dairy-free, eggless and made without cream of tartar! These cookies are easy to make and bake up super soft and chewy. And the dough requires no chill time!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Chill Time 1 hour hr
    Total Time 1 hour hr 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 Cookies
    Calories 172 kcal

    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
    • โ…“ Cup Pumpkin Purรฉe
    • 1 tablespoon Non-Dairy Milk
    • 2 teaspoon Vanilla Extract
    • 1 โ…” Cups All-Purpose Flour
    • 2 ยฝ teaspoon Pumpkin Pie Spice Or a homemade mix (see note)
    • ยฝ tsp Baking Powder
    • ยฝ teaspoon Baking Soda
    • ยฝ tsp Salt

    For the Cinnamon Sugar

    • 3 tablespoon Granulated Sugar
    • ยพ 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, ยพ 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 purรฉe, non-dairy milk and vanilla and mix on low until well combined.
      โ…“ Cup Pumpkin Purรฉe, 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 โ…” Cups All-Purpose Flour, 2 ยฝ teaspoon Pumpkin Pie Spice, ยฝ teaspoon Baking Powder, ยฝ teaspoon Baking Soda, ยฝ teaspoon 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 12-14 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

    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.
    To make a homemade pumpkin pie spice, combine:
    • 1 ยฝ teaspoon Cinnamon
    • 1 teaspoon Ginger
    • ยผ teaspoon Nutmeg
    • Pinch Cloves

    Nutrition

    Serving: 1CookieCalories: 172kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 0.3mgSodium: 121mgPotassium: 26mgFiber: 1gSugar: 17gVitamin A: 287IUVitamin C: 0.1mgCalcium: 30mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    More Easy Vegan Cookies

    • An Apple Pie Cookie with a bite taken out of it on a linen cloth.
      Apple Pie Cookies
    • A Pumpkin Oatmeal Cookie with a bite taken out of it.
      Pumpkin Oatmeal Cookies
    • Vegan Iced Pumpkin Cookies on a wooden board.
      Vegan Iced Pumpkin Cookies
    • A Gluten Free Vegan Chocolate chip Cookie with a bite taken out of it.
      Gluten Free Vegan Chocolate Chip Cookies

    Comments

    1. Lynn says

      May 18, 2020 at 5:18 pm

      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.

      Reply
      • Megan Calipari says

        May 18, 2020 at 7:21 pm

        That should work perfectly!

        Reply
      • Becca says

        November 17, 2024 at 6:06 am

        5 stars
        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 ๐Ÿ™‚

        Reply
    2. Eileen says

      May 21, 2020 at 11:34 pm

      5 stars
      Made these today to celebrate my daughter finishing her first year of college. Mine are not as pretty as yours but they are delicious!! Iโ€™ll be making these again for sure!

      Reply
      • Margie says

        December 01, 2023 at 3:48 am

        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.

        Reply
        • Megan Calipari says

          December 01, 2023 at 12:32 pm

          Hi! I'd start with 1/2 tsp of cream of tartar if you wish to add it.

          Reply
    3. Elizabeth says

      October 28, 2023 at 1:45 am

      5 stars
      Delightful sweet treats with pumpkin!!

      Reply
    4. Christina Campanaro says

      November 22, 2023 at 6:39 pm

      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 ๐Ÿ™‚

      Reply
      • Megan Calipari says

        November 24, 2023 at 12:46 pm

        So happy you enjoyed them!

        Reply
    5. Tracy says

      October 29, 2024 at 9:03 pm

      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!

      Reply
    6. Jh says

      January 17, 2025 at 9:55 pm

      5 stars
      These cookies were delicious & I don't particularly like Snickerdoodles. Both vegans & non- vegans enjoyed them. I'm making them again. Thanks!

      Reply
    5 from 6 votes (2 ratings without comment)

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    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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