Make these soft and thick Vegan Pumpkin Snickerdoodles for a fall treat! They’re easy to make in 1 bowl with real pumpkin, cream of tartar, and pumpkin pie spices, then rolled in cinnamon sugar for extra sweetness.
Check out my other fall cookie recipes while you’re here, like my Vegan Pumpkin Cookies, Pumpkin Chocolate Chip Cookies, and Gingerbread Latte Cookies.
My Vegan Snickerdoodles and Vegan Pumpkin Pie are getting together to give you these Vegan Pumpkin Snickerdoodles! Pumpkin puree and pumpkin pie spice give this classic cookie a fall twist, without skimping on the chewiness and cinnamon sugar coating. These might just be the greatest fall cookies of all time!
Why you’ll love these pumpkin snickerdoodles
- Fall twist on a classic – Pumpkin puree and pumpkin pie spice add cozy fall flavors, while cream of tartar infuses its signature tang. Make these cookies for a Thanksgiving dessert or a post-pumpkin patch sweet treat!
- Soft, thick, and chewy – Snickerdoodles are known for being the chewiest cookie of all time, and this pumpkin version is no different.
- Cinnamon sugar coating – Each cookie is rolled in cinnamon sugar before baking to make this fall treat that much more irresistible. Plus, you can easily swap the cinnamon for more pumpkin pie spice to take the fall flavors up a notch!
How to make vegan pumpkin snickerdoodles
Find the complete printable recipe with measurements below in the recipe card.
Beat the vegan butter and sugars together in the bowl of a stand mixer until creamy. Mix in the pumpkin puree and vanilla next.
Stop the mixer and add the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice. Mix on low speed until the dry ingredients are just incorporated with the wet ingredients.
Cover the bowl and chill the cookie dough in the fridge for 1 hour.
Shape portions of the cookie dough into round balls. Roll each one in the cinnamon sugar, then place them on a baking sheet.
Bake the snickerdoodles for 11 to 13 minutes, then set them aside to cool. Enjoy!
Recipe Tip
Snickerdoodles tend to look very soft and underdone when they come out of the oven, but this is what you want. As they cool, they will firm up slightly but still have that puffy and chewy texture. Overbaking snickerdoodles will make them too firm or crisp.
Frequently asked questions
Technically, yes, but then they won’t be snickerdoodles! This essential ingredient is what gives these cookies their signature tangy flavor and puffy texture.
Yes, I highly recommend chilling the cookie dough for at least 1 hour before baking. If you skip this step, the cookies won’t be very chewy.
For gluten-free snickerdoodles, replace the all-purpose flour with an equal amount of a gluten-free flour blend (I like King Arthur Measure for Measure flour or Better Batter for cookies).
Absolutely. Instead of chilling the dough for only 1 hour, keep it covered and refrigerated for up to 3 days. You can also freeze the cookie dough balls by flash freezing them on a baking sheet until solid, then transferring them to a freezer-safe container.
Snickerdoodles will be puffiest fresh out of the oven, but if you have leftovers, keep them in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months.
-
In the bowl of a stand mixer with the paddle attachment or other large bowl with a handheld mixer, beat the vegan butter and sugars together until creamy, about 2 minutes.
-
Add the pumpkin puree and vanilla and mix until combined, scraping the sides and bottom of the bowl as needed.
-
Stop the mixer and add the flour. Sprinkle the cream of tartar, baking soda, salt, cinnamon and pumpkin pie spice on top of the flour. Turn the mixer on low speed and mix until just combined. Scrape the bottom and sides to make sure everything is well combined.
-
Cover the bowl and chill the cookie dough in the refrigerator for 1 hour. If you skip this step, the cookies won’t be very chewy. So chill if you can!
-
Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
-
Take about 1 1/2 tablespoons of dough and roll into a ball. Repeat, and roll all the balls in the cinnamon sugar topping. Place on baking sheets at least 2 inches apart and bake for 11-13 minutes. The cookies will be very soft, but firm up as they cool so be careful not to over bake. Let them cool for 10 minutes on the pan, then transfer to a cooling rack. Enjoy!
Serving: 1of 18 cookies | Calories: 151kcal | Carbohydrates: 24g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 106mg | Potassium: 63mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1019IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
