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
- 2 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 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 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 ½ Cups All-Purpose Flour, 2 ½ teaspoon Pumpkin Pie Spice, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Kosher 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 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.
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