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!
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
- ⅓ Cup Pumpkin Purée
- 1 tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 1 tablespoon Cornstarch
- 2 ½ teaspoon Pumpkin Pie Spice Or a homemade mix (see note)
- ½ tsp Baking Powder
- ½ teaspoon Baking Soda
- ¼ tsp Kosher Salt Use ⅛ teaspoon if using table 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 Tbsp Granulated Sugar, ¾ tsp 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 Tbsp 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 , ½ tsp Vanilla Extract, 1 Tbsp Non-Dairy Milk
- Then, add the flour, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt and mix until just combined.1 ½ Cups All-Purpose Flour, 2 ½ tsp Pumpkin Pie Spice, ½ tsp Baking Powder, ½ tsp Baking Soda, ¼ tsp Kosher Salt, 1 Tbsp Cornstarch
- Use a 3-tablespoon cookie scoop to scoop a cookie dough ball into the bowl of cinnamon sugar. Roll the dough ball around to coat it, then place it on a parchment-lined baking sheet. Continue until you have 8 cookie dough balls, evenly spaced, on the cookie sheet.
- Bake in a 350*F oven for 13-15 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.
Scoop the cookie dough directly into the bowl of cinnamon sugar, then place it onto the baking sheet- the dough will be sticky until it is coated with cinnamon sugar.
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