These Vegan Pumpkin Snickerdoodles are dairy-free, eggless and made without cream of tartar! These cookies are easy to make and bake up soft and chewy.
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.
Vegan Butter: My favorite vegan butters for baking are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.
Brown Sugar: For depth of flavor and sweetness.
Pumpkin: Be sure to use pumpkin purée, not pumpkin pie mix!
Vanilla: For background flavor.
Flour: Regular all-purpose flour, here. I always recommend King Arthur.
Leaveners: A combination of baking powder and baking soda help these cookies stay soft and chewy.
Salt: For balance.
Pumpkin Pie Spice: If you don't have pumpkin pie spice, I'll tell you a spice mix to use below.
These Vegan Pumpkin Snickerdoodles are so easy to make. Here is how:
First, cream vegan butter and brown sugar together.
Then, add pumpkin purée and vanilla and mix to combine.
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.
Finally, roll the dough balls in cinnamon sugar and bake!
Swap the pumpkin pie spice for a chai masala blend in these Vegan Pumpkin Snickerdoodles. The flavor would be so nice!
These cookies would also be delicious with chopped crystallized ginger mixed into the dough. I'd start with ½ cup.
Homemade 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.
Top Recipe Tip
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.
My Favorite Cookie Scoops
It is important to use a cookie scoop if you want evenly-sized, round cookies.
Cookie scoops are all pretty much the same. But I have a couple by Cuisinart that I really like and have lasted a long time. And I bake a LOT of cookies.
Best Cookie Sheets
My favorite cookie sheets are these by Nordicware.
They are sturdy, bake evenly and they don't warp! These cookie sheets will give you perfectly baked cookies every time.
To store these Vegan Pumpkin Snickerdoodle Cookies, place them in an airtight container and store them at room temperature for up to 4 days.
Or freeze for up to a month.
Looking for More Pumpkin Recipes?
Easy Snickerdoodle Cookies
- 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
- 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
- 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.
Let me know how this recipe worked for you!