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    Home » Recipes » Easy Vegan Cookies

    Vegan Pumpkin Snickerdoodles

    Published: Jul 29, 2023 · Modified: Aug 31, 2024 by Megan Calipari · This post may contain affiliate links · 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.

    Vegan Pumpkin Snickerdoodles on a cooling rack.

    I love pumpkin spice season! This time of year, I'll take any excuse to whip up a batch of Vegan Pumpkin Chai 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 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 Recipes?
    • 📖 Recipe
    • 💬 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.
    • 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 butters for baking are Soy-Free Earth Balance Buttery Sticks and 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!

    Pumpkin Pie Spice: Like a traditional Snickerdoodle, these are rolled in cinnamon sugar, but I also add pumpkin pie spice to the cookie dough for even more flavor. If you don't have pumpkin pie spice, I'll give you a spice mix to use below.

    Instructions

    Creaming vegan butter and sugar together in a marble bowl.

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

    Pumpkin mixed into the butter sugar mixture in a marble bowl

    Step 2. Then, add pumpkin purée and vanilla and mix to combine.

    Finished dairy free snickerdoodle dough without cream of tartar

    Step 3. Next, add flour, baking powder, baking soda, salt and pumpkin pie spice and mix to form the dough.

    Now use a 3 tablespoon cookie scoop to scoop the dough onto a parchment-lined baking sheet. Wrap it with plastic and chill for 1 hour.

    Vegan dairy free pumpkin snickerdoodles ready to bake.

    Step 4. Preheat oven to 350* F. Roll 8 cookie dough balls in cinnamon sugar and place them onto another parchment-lined baking sheet. Bake the Vegan Pumpkin Snickerdoodles for 10 minutes. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to continue cooling. Repeat the the remaining cookie dough balls. Enjoy!

    Recipe FAQs

    How should I store these Vegan Pumpkin Snickerdoodles?

    Place them 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 ½ teaspoons cinnamon, 1 teaspoon ginger, ¼ teaspoon allspice, and a pinch of each nutmeg and clove.

    Expert Recipe Tips

    Don't skip the chill time! The chill time gives the flour time to hydrate so the Vegan Pumpkin Snickerdoodle cookies bake up nice and soft and chewy.

    close up of a hand holding a vegan pumpkin snickerdoodle.

    Looking for More Vegan Autumn 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 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Hand holding a Vegan Pumpkin Snickerdoodle cookie on a white cloth

    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.
    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 15 Cookies
    Calories 172 kcal

    Equipment

    • 1 Large Mixing Bowl or Stand Mixer with Paddle Attachment
    • 1 Wooden Spoon
    • 1 3 tablespoon Cookie Scoop
    • 2 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 teaspoon Vanilla Extract
    • 2 Cups All-Purpose Flour
    • 2 ¾ teaspoon Pumpkin Pie Spice Or a homemade mix (see note)
    • 1 ½ tsp Baking Powder
    • ¼ teaspoon Baking Soda
    • ½ tsp Salt

    For the Cinnamon Sugar

    • 3 tablespoon Granulated Sugar
    • ¾ teaspoon Cinnamon

    Instructions
     

    • In a large bowl using a wooden spoon 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 and vanilla and stir until well combined.
      ⅓ Cup Pumpkin Purée, 1 teaspoon Vanilla Extract
    • Add the flour, pumpkin pie spice, baking powder, baking soda and salt and mix until just combined.
      2 Cups All-Purpose Flour, 2 ¾ teaspoon Pumpkin Pie Spice, 1 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt
    • Line a baking sheet with parchment paper and scoop the dough onto it using a 3-tablespoon cookie scoop. Wrap the baking sheet and place in the refrigerator for 1 hour.
    • In a small bowl make the rolling mixture by combing the sugar and cinnamon.
      3 tablespoon Granulated Sugar, ¾ teaspoon Cinnamon
    • Preheat oven to 350*. Line another baking sheet with parchment.
    • Roll 8 dough mounds in the cinnamon sugar mixture and place on a baking sheet with 2 inches of space between each cookie. Return the remaining cookie dough to the refrigerator.
    • Bake at 350* for 11-14 minutes. The cookies will be just barely starting to brown around the edges. Remove from oven and let 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 make a homemade pumpkin pie spice combine:
    • 1 ½ teaspoon Cinnamon
    • 1 teaspoon Ginger
    • ¼ teaspoon Allspice
    • Pinch 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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    Reader Interactions

    Comments

    1. Lynn

      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

        May 18, 2020 at 7:21 pm

        That should work perfectly!

        Reply
      • Becca

        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 🙂

        Reply
    2. Eileen

      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!! I’ll be making these again for sure!

      Reply
      • Margie

        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

          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

      October 28, 2023 at 1:45 am

      5 stars
      Delightful sweet treats with pumpkin!!

      Reply
    4. Christina Campanaro

      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 🙂

      Reply
      • Megan Calipari

        November 24, 2023 at 12:46 pm

        So happy you enjoyed them!

        Reply
    5. Tracy

      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

      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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    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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