Easy Snickerdoodle Cookies

Hand holding a Vegan Pumpkin Snickerdoodle cookie on a white cloth

5 from 4 votes

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.

Prep Time20

Cook Time15

Chill Time1

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 172kcal

Author: Megan Calipari

Cost: $5

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