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These easy 30-minute pumpkin snickerdoodle cookies are soft, chewy, and crinkly. A perfectly cozy cookie you’ll want to bake every fall!
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Why you’ll love this family favorite recipe!
In this recipe, traditional vegan snickerdoodles undergo a cozy pumpkin pie twist (try out this vegan pumpkin pie). Made with just enough pumpkin puree to add moisture and subtle flavor, these pumpkin snickerdoodles are soft, chewy and taste like fall. Perfect for sharing at potlucks and festive gatherings!
Plus, they’re so easy to make with just a couple of bowls, simple pantry ingredients, no chill time, and very little effort.
Love these? Transform any leftover pumpkin puree into pumpkin chocolate chip cookies, chewy pumpkin oatmeal cookies, or soft pumpkin molasses cookies.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
- Cream of tartar: For the classic snickerdoodle ‘pillowy,’ texture. I don’t recommend omitting it, or they’ll be more like sugar cookies.
Recipe Variations
- Pumpkin spice snickerdoodles: Replace 75% of cinnamon with pumpkin pie spice.
- Pumpkin chai snickerdoodles: Use chai spice instead of cinnamon for coating. And if you love chai, you’ll love this homemade chai concentrate recipe.
- Flavor boosters: Add orange zest or ½ tsp of maple extract.
- Mix–ins: Like vegan white chocolate, chopped cranberries, or toasted pecans/walnuts.
- Stuffed snickerdoodles: Flatten each dough ball into a disk, add the filling (Biscoff, frozen sweetened vegan cream cheese, a piece of vegan chocolate), fold in the edges, and roll into a ball.
- Toppings: A simple vanilla or maple glaze or vegan cream cheese frosting works best. A pumpkin spice glaze would also work well.
How to Make Pumpkin Snickerdoodles
Step 1: Preheat the oven to 350°F/175°C, and line two large baking sheets with parchment paper or silicone mats. In a large bowl, cream the softened vegan butter and sugar with a sturdy wooden spoon or electric mixer until light and fluffy. Stir in the pumpkin puree and vanilla.
Step 2: In a separate bowl, whisk the dry ingredients (flour, baking soda, cream of tartar, salt, and cinnamon).
Step 3: Combine the wet and dry ingredients into a soft, slightly sticky dough.
Step 4: Roll it into 2-tbsp dough balls, coat them in cinnamon sugar, and space 2 inches apart on the prepared baking sheet. Gently flatten each cookie with your fingers or the bottom of a glass.
Step 5: Bake the pumpkin snickerdoodles for 11-13 minutes, until the edges are set and the middles slightly soft. Let the pumpkin snickerdoodle cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
FAQs
You can prepare the cookie dough up to 2 days in advance, in a covered bowl in the refrigerator. Let it sit on the counter for 20-30 minutes before continuing.
You can also freeze the cookie dough, rolled into balls (or a log, and thaw overnight before rolling). Roll in cinnamon sugar, then bake from frozen, adding 2-4 minutes.
Yes, but you may need to strain the puree through a cheesecloth-lined sieve to remove excess moisture (45-60 minutes should work) to match canned consistency.
Though I don’t recommend it, you could replace the cream of tartar & baking soda with 1-1 ½ tsp of baking powder. They’ll be more cakey, though.
Pro Recipe Tips
- Don’t use too much flour: Measure it using the spoon and level method by first fluffing the flour in its bag, spooning it into a measuring cup, then leveling it with a knife. That way, the cookies won’t be too dense or dry.
- Use softened vegan butter: Soft enough to leave an indent when pressed, without being overly melty.
- For less cakey cookies: Blot the puree to remove excess moisture.
- For the best cinnamon coating: Double-roll the dough balls in the spiced sugar.
- Flatten them before baking: To encourage the best shape.
- Don’t overbake: They should be slightly under-baked and soft when removed from the oven. Once cooled, you’ll have soft, chewy snickerdoodles.
Storage Instructions
Store: In an airtight container at room temperature for 4-5 days or refrigerated for 7-10 days (remove from fridge a few minutes before enjoying).
Freeze: Flash freeze until solid and transfer to a Ziplock/Stasher for up to 3 months. To enjoy one/them, thaw them in the fridge overnight/on the counter for 30-60 minutes.
More Vegan Pumpkin Dessert Recipes
Vegan Breakfasts
Pumpkin Oatmeal Muffins
Vegan Desserts
Vegan Pumpkin Cake
Vegan Desserts
Vegan Pumpkin Bread
Vegan Desserts
Vegan Pumpkin Cupcakes
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Pumpkin Snickerdoodles
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Ingredients
- ½ cup vegan butter softened
- ¾ cup brown sugar
- ½ cup pumpkin purée
- 1 teaspoon vanilla extract
- 1¾ cups + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
For the coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two large baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened vegan butter and brown sugar until light and fluffy.
- Add the pumpkin purée and vanilla extract. Mix until smooth and fully combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
- Add the dry ingredients to the wet mixture and stir until just combined. The dough will be soft and slightly sticky.
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Scoop about 2 tablespoons of dough, roll into a ball, then roll in the cinnamon-sugar mixture until evenly coated.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with your fingers or the bottom of a glass.
- Bake for 11–13 minutes, or until the edges are set and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- For less cakey cookies: Blot the puree to remove excess moisture.
- For the best cinnamon coating: Double-roll the dough balls in the spiced sugar.
- Flatten them before baking: To encourage the best shape.
- Don’t overbake: They should be slightly under-baked and soft when removed from the oven. Once cooled, you’ll have soft, chewy snickerdoodles.
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