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overhead view of a plate of cinnamon sugar-coated Vegan Pumpkin Snickerdoodles.
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5 stars (13 ratings)

Vegan Pumpkin Snickerdoodles

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.
Prep Time20 minutes
Cook Time12 minutes
Chilling time1 hour
Total Time1 hour 32 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 151kcal
Author: Nora Taylor

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
US Customary - Metric

Instructions

  • 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!

Nutrition

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