Pumpkin Snickerdoodles

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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!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: - 20 cookies

Calories: 130kcal

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.

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.