Vegan Pumpkin Snickerdoodle Cookies
The ultimate fall cookie! These vegan pumpkin snickerdoodle cookies are filled with cinnamon, sugar, and pumpkin pie spice for a soft & chewy treat.
Everything you love about a snickerdoodle cookie now in pumpkin spice flavor! These soft and chewy cookies are loaded with pumpkin and tons of pumpkin pie spices for a cookie that is the perfect mix of cinnamon cookies and pumpkin pie. This is one of my family’s favorite cookies!
I love the fall because it means baking season is here. And these cookies are one of the perfect ones to start with! These pumpkin snickerdoodles are everything you love about a snickerdoodle cookie – the sweet cinnamon sugar, the slight tang, and the soft texture – but with a little pumpkin twist!
The pumpkin just takes these cookies to a whole new level and I am putting them on my “must make” holiday cookie list, right next to other classics like traditional snickerdoodle cookies, gingerbread cookies, and my apple butter snickerdoodles!
These cookies are:
- Super sweet and full of pumpkin
- Naturally dairy free and egg free
- Easily made gluten free
Ingredients
For the full list of ingredients, complete with recipe quantities, please see the recipe box below.
Pumpkin: Be careful of what brand of pumpkin you use. Not all canned pumpkin is pure pumpkin! Some companies like to use mashed butternut squash or even sweet potato in place of pumpkin. I always stand my Libby’s 100% Pure Pumpkin.
You’ll also find that different brands of pumpkin have different levels of moisture in their pumpkin. For example Whole Foods 365 Organic pumpkin has a lot less moisture than the Libby’s. So be mindful of the cookies and while you are mixing the dough, you may find you need to blot the pumpkin dry or add a splash or two of plant based milk to help for any lack of moisture.
Pumpkin Pie Spice: You can use your own or make your own with my homemade pumpkin pie seasoning blend.
Cream of Tartar: This is what makes a snickerdoodle cookie into a snickerdoodle cookie! It gives it that tangy flavor and also helps the cookies to stay soft and chewy. There really isn’t a substitution for it, but if you are all out, just use an equal amount of baking powder. It won’t have the exact same flavor but will still be delicious.
Substitutions
Want to make these gluten free? You totally can! Use your favorite blend of gluten free flour mix to make this. I always get great results with King Arthur Measure for Measure. Since gluten free flours absorb more moisture than wheat based flour, start the recipe by reducing the flour amount my a 1/4 cup. Then, add in the remaining 1/4 cup a spoonful at a time until the cookie dough forms. This way you won’t get overly dry cookies.
Instruction Notes
Make sure to check out the recipe card below for the full recipe and ingredient list.
After you mix the cookie dough together, it is really helpful to use a cookie scoop to portion out the dough. Carefully roll it in the extra cinnamon sugar. Don’t press too hard as this dough is very delicate!
Set each cookie dough ball on the tray, about 12 to a tray is fine, and bake them right away. No need to chill!
Recipe Notes
- Blot the Pumpkin: Taking a clean napkin or paper towel and blotting away some of the water from the pumpkin is one of those things you don’t have to do for this recipe but it makes a HUGE difference in how chewy the cookies turn out after baking.
- Chewier the next day. As amazing as these cookies are warm from the oven, the longer they sit at room temperature, the chewier they become.
How to Store
Countertop: Store cookies in an airtight container on the countertop for up to 7 days.
Freezer: Store the fully baked and cooled cookies in a freezer safe container in the freezer for up to 3 months. You can also freeze the cookie dough balls, either coated in the cinnamon sugar or not, kept in a freezer safe container for up to 2 months. When you are ready to bake them, remove the cookie dough balls from the freezer and let them sit at room temperature for about 30 minutes before baking.
More Pumpkin Recipes
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Equipment
- Measuring cups and spoons
- Mixing bowls and spoons
- Hand mixer or stand mixer recommended
- baking trays
- parchment paper or other non-stick surface
- Cookie scoop
Ingredients
Pumpkin Snickerdoodle Cookies
- 1/2 cup vegan butter softened
- 1/2 cup pumpkin
- 1 tablespoon vanilla extract
- 1/2 cup powdered sugar
- 3/4 cup brown sugar
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice mix
- 1 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
Rolling Sugar
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice mix
Instructions
- Preheat the oven to 375°F/190°C. Line 2 baking sheets with parchment paper. Make sure the oven rack is in the center of the oven.
- Mix the wet ingredients. In a large mixing bowl with a hand mixer, or in a stand mixer with the paddle attachment, cream together the softened vegan butter with the powdered sugar and the brown sugar. When it is light and fluffy, add the pumpkin and the vanilla. Mix again until incorporated.
- Add the dry ingredients. Add the all purpose flour, cream of tartar, pumpkin pie spice, baking soda, and salt. Mix on low speed until the cookie dough has formed. It is soft and delicate so don't over mix this dough.
- Shape the cookies. Using a one tablespoon cookie scoop, portion out the individual cookie dough balls. Roll each one in the cinnamon sugar before placing on the prepared cookie trays.
- Bake. Bake a single cookie tray for 11 to 13 minutes, depending on your oven. For an almost underdone cookie, go for 11 minutes, for a good cookie, aim more towards 13 minutes. Let them cool on the hot cookie trays for 15 minutes before removing to finish cooling on wire racks. Serve and enjoy!
Nutrition
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