Imagine the best elements of our popular Vegan Snickerdoodles and our festive Vegan Pumpkin Pie coming together to create something truly extraordinary – these Vegan Pumpkin Snickerdoodles! This recipe masterfully infuses the rich, earthy notes of pumpkin puree and the warm embrace of pumpkin pie spice into the timeless snickerdoodle, all while maintaining that characteristic chewy texture and generous cinnamon sugar coating. It’s a harmonious blend that captures the essence of autumn in a single, perfect cookie. Many might argue these aren’t just great fall cookies; they might just be the greatest fall cookies of all time!

Why You’ll Adore These Vegan Pumpkin Snickerdoodles

These aren’t just any fall cookies; they are an experience waiting to happen. Here’s why these Vegan Pumpkin Snickerdoodles will quickly become a cherished part of your seasonal baking repertoire:

• A Delightful Fall Twist on a Beloved Classic: We take everything you love about traditional snickerdoodles and elevate it with the quintessential flavors of autumn. Pure pumpkin puree not only adds a beautiful golden hue but also contributes a subtle, natural sweetness and incredible moisture. Paired with aromatic pumpkin pie spice – a blend typically featuring cinnamon, nutmeg, ginger, and cloves – these cookies exude warmth and coziness. The essential cream of tartar remains, providing that signature tangy depth and contributing to the cookie’s unique texture. These cookies are ideal for any fall occasion, from a festive Thanksgiving dessert table to a comforting treat after a day at the pumpkin patch or apple orchard.
• Unbelievably Soft, Thick, and Chewy Perfection: Snickerdoodles are legendary for their unparalleled chewiness, and this pumpkin-infused version lives up to that reputation with flying colors. The thoughtful combination of ingredients and specific baking techniques ensures each cookie is wonderfully soft in the center, thick around the edges, and boasts that satisfying chew that keeps you coming back for more. The pumpkin puree adds an extra layer of moisture, preventing dryness and enhancing the overall tender crumb. Prepare for a cookie that melts in your mouth!
• Irresistible Cinnamon Sugar Coating: What’s a snickerdoodle without its iconic cinnamon sugar crust? Before baking, each carefully formed cookie dough ball is generously rolled in a mixture of granulated sugar and ground cinnamon. This creates a shimmering, slightly crisp exterior that provides a delightful contrast to the soft interior and a burst of sweet spice with every bite. For those who crave an even more intense fall flavor profile, consider swapping out some of the cinnamon for additional pumpkin pie spice in your coating – it’s a simple trick to amplify the autumn essence!

Crafting Your Vegan Pumpkin Snickerdoodles: A Simple Guide

Making these delightful vegan pumpkin snickerdoodles is a straightforward process that yields impressive results. Follow these simple steps, and you’ll have a batch of warm, fragrant cookies ready to enjoy in no time. For exact measurements, please refer to the complete printable recipe card further down this page.

1. Cream Wet Ingredients: Begin by combining the softened vegan butter with both granulated and brown sugars in the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, a large mixing bowl and a handheld electric mixer will work perfectly. Beat these ingredients together until the mixture is light, fluffy, and creamy, which typically takes about 2-3 minutes. This creaming process is crucial for incorporating air, contributing to the cookies’ light texture.
2. Incorporate Pumpkin and Vanilla: Next, add the pumpkin puree and pure vanilla extract to the creamed butter and sugar mixture. Mix on low speed until these wet ingredients are fully combined and smooth. Be sure to scrape down the sides and bottom of the bowl with a spatula to ensure all components are evenly incorporated.
3. Add Dry Ingredients: Stop the mixer and gently add the all-purpose flour. Sprinkle the cream of tartar, baking soda, salt, ground cinnamon, and pumpkin pie spice evenly over the flour. Turn the mixer back on to low speed and mix until the dry ingredients are just incorporated into the wet. Be careful not to overmix, as this can lead to tough cookies. A few streaks of flour are fine; you’ll finish mixing by hand. Scrape down the bowl one last time to ensure everything is thoroughly combined into a cohesive dough.
4. Chill the Dough: Cover the mixing bowl with plastic wrap and transfer the cookie dough to the refrigerator to chill for at least 1 hour. This crucial step allows the flavors to meld, the butter to firm up, and prevents the cookies from spreading too much during baking, ensuring that desired thick and chewy texture. Skipping this step may result in flat, less chewy cookies.
5. Prepare for Baking: While the dough chills, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a shallow bowl, prepare your cinnamon sugar coating by whisking together 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon.
6. Shape and Coat Cookies: Once the dough is sufficiently chilled, scoop out portions, approximately 1.5 tablespoons each. Roll each portion into a smooth, round ball between your palms. Gently roll each cookie dough ball in the prepared cinnamon sugar mixture, ensuring it’s evenly coated on all sides.
7. Bake to Perfection: Place the coated cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Bake for 11 to 13 minutes. Snickerdoodles are notoriously soft when they first come out of the oven and may appear slightly underbaked, but resist the urge to bake longer! They will continue to set and firm up as they cool, retaining their signature soft and chewy texture. Overbaking will result in dry, crispy cookies.
8. Cool and Enjoy: Allow the cookies to cool on the baking sheets for about 10 minutes before carefully transferring them to a wire rack to cool completely. This initial cooling on the hot pan helps them set without breaking. Once cooled, these vegan pumpkin snickerdoodles are ready to be savored!

While technically possible to bake a cookie without cream of tartar, it won’t truly be a snickerdoodle. Cream of tartar is a crucial ingredient that provides the cookie’s distinct tangy flavor profile and contributes significantly to its characteristic puffy, chewy texture. It reacts with the baking soda to create that signature snickerdoodle softness and lift. For an authentic snickerdoodle experience, it’s highly recommended to include it.

Yes, chilling the cookie dough is a non-negotiable step for these snickerdoodles. I strongly advise chilling the dough in the refrigerator for at least 1 hour before baking. This resting period allows the fats in the vegan butter to solidify, preventing the cookies from spreading too much in the oven. More importantly, it allows the flour to fully hydrate and the flavors to deepen, resulting in a much chewier and more flavorful cookie. If you skip this step, your cookies may be flatter and less satisfyingly chewy.

Absolutely! To make these vegan pumpkin snickerdoodles gluten-free, simply replace the all-purpose flour with an equal amount of your favorite gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, or add 1/2 teaspoon of xanthan gum if your blend doesn’t include it, to help with structure and elasticity. Brands like King Arthur Measure for Measure Flour or Better Batter are excellent choices for baking cookies and often yield fantastic results.

Yes, making the cookie dough in advance is a great time-saving strategy! Instead of chilling the dough for just 1 hour, you can keep it covered tightly in the refrigerator for up to 3 days. This actually allows the flavors to develop even further. For longer storage, you can freeze the unbaked cookie dough balls. Simply flash freeze them on a baking sheet until solid, then transfer them to a freezer-safe airtight container or bag. They can be frozen for up to 3 months. When ready to bake, you can bake them from frozen, adding a couple of extra minutes to the baking time.

While these snickerdoodles are undeniably at their peak puffiness and chewiness when enjoyed fresh out of the oven, leftovers store wonderfully. Keep them in an airtight container at room temperature for up to 1 week. To refresh them slightly, you can warm them briefly in the microwave. For extended storage, you can freeze baked snickerdoodles for up to 3 months. Simply place them in a single layer in an airtight freezer-safe container, separated by parchment paper, or wrap them individually. Thaw at room temperature before enjoying.

Always opt for 100% pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which will alter the flavor and sweetness balance of your snickerdoodles. Look for cans that list only “pumpkin” as the ingredient. You can also use homemade pumpkin puree if you prefer, just make sure it’s thick and free of excess water.

Yes, most stick-style vegan butters work well in this recipe. Brands like Miyoko’s Kitchen Cultured Vegan Butter or Earth Balance baking sticks are popular and reliable choices. Ensure your vegan butter is softened but not melted (unless specified otherwise for a particular step) for optimal creaming with the sugars. Melted butter will change the texture of the cookies.

Absolutely! While delicious as is, you can customize these snickerdoodles. For an extra layer of flavor, consider adding a pinch of ground cloves or ginger to the dough. You could also fold in some vegan white chocolate chips for a sweet contrast, or chopped pecans for a nutty crunch. For an even more intense pumpkin flavor, try adding a tablespoon of blackstrap molasses along with the wet ingredients.

Vegan Pumpkin Snickerdoodles Recipe

Indulge in these incredibly soft and thick Vegan Pumpkin Snickerdoodles – the perfect autumn treat! Easy to make in one bowl with real pumpkin, tangy cream of tartar, and warming pumpkin pie spices, each cookie is rolled in cinnamon sugar for a sweet, irresistible finish.

Prep Time: 20 mins

Cook Time: 12 mins

Chilling Time: 1 hr

Total Time: 1 hr 32 mins

Servings: 18 cookies

Ingredients

• 1/2 cup melted vegan butter
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 6 tablespoons canned pumpkin puree
• 2 teaspoons pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice

Topping

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. In the bowl of a stand mixer with the paddle attachment or a large bowl with a handheld mixer, beat the vegan butter and sugars together until creamy, about 2 minutes.
2. Add the pumpkin puree and vanilla extract and mix until just combined, scraping the sides and bottom of the bowl as needed.
3. 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 the dry ingredients are just incorporated with the wet ingredients. Scrape the bottom and sides to ensure everything is well combined into a cohesive dough.
4. Cover the bowl and chill the cookie dough in the refrigerator for 1 hour. This step is crucial for chewy cookies; do not skip it if you want the best texture.
5. Preheat the oven to 350 degrees F (175°C) and line two cookie sheets with parchment paper.
6. In a shallow bowl, combine the 1/2 cup granulated sugar and 1 teaspoon ground cinnamon for the topping.
7. Take about 1 1/2 tablespoons of dough and roll it into a smooth ball. Repeat for all the dough.
8. Roll each cookie dough ball generously in the cinnamon sugar topping until fully coated. Place the coated balls on the prepared baking sheets, ensuring they are at least 2 inches apart.
9. Bake for 11-13 minutes. The cookies will appear very soft and slightly underdone when they come out of the oven, but they will firm up as they cool. Be careful not to overbake, as this will make them tough.
10. Let them cool for 10 minutes on the baking pan before carefully transferring them to a wire rack to cool completely. Enjoy your perfect vegan pumpkin snickerdoodles!

Nutrition Information (per 1 of 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

Course: Dessert

Cuisine: American

Author: Nora Taylor

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