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Vegan Pumpkin Snickerdoodles on a wire cooling rack.
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5 from 6 votes

Vegan Pumpkin Snickerdoodles

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!
Prep Time20 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 Cookies
Calories: 172kcal
Cost: $4

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
  • Cup Pumpkin Purée
  • 1 tablespoon Non-Dairy Milk
  • 2 teaspoon Vanilla Extract
  • 1 ⅔ Cups All-Purpose Flour
  • 2 ½ teaspoon Pumpkin Pie Spice Or a homemade mix (see note)
  • ½ tsp Baking Powder
  • ½ teaspoon Baking Soda
  • ½ tsp Salt

For the Cinnamon Sugar

  • 3 tablespoon Granulated Sugar
  • ¾ 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, ¾ 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 purée, non-dairy milk and vanilla and mix on low until well combined.
    ⅓ Cup Pumpkin Purée, 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 ⅔ Cups All-Purpose Flour, 2 ½ teaspoon Pumpkin Pie Spice, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ 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 ½ teaspoon Cinnamon
  • 1 teaspoon Ginger
  • ¼ teaspoon Nutmeg
  • Pinch Cloves

Nutrition

Serving: 1Cookie | Calories: 172kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 0.3mg | Sodium: 121mg | Potassium: 26mg | Fiber: 1g | Sugar: 17g | Vitamin A: 287IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg