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.
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
- 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
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
Step 1. First, cream vegan butter and brown sugar together until light and fluffy.
Step 2. Then, add pumpkin purée and vanilla and mix to combine.
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.
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
Place them 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 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.
Looking for More Vegan Autumn 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 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
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Ginger
- ¼ teaspoon Allspice
- Pinch Nutmeg
- Pinch Cloves
Lynn
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
That should work perfectly!
Becca
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
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
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
Hi! I'd start with 1/2 tsp of cream of tartar if you wish to add it.
Elizabeth
Delightful sweet treats with pumpkin!!
Christina Campanaro
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
So happy you enjoyed them!
Tracy
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
These cookies were delicious & I don't particularly like Snickerdoodles. Both vegans & non- vegans enjoyed them. I'm making them again. Thanks!