Tired of searching for plant-based cookies that actually taste amazing? Fall dessert options often feel limited when you’re following a vegan lifestyle, but not anymore! These Vegan Pumpkin Snickerdoodles are pillowy soft, perfectly spiced, and absolutely irresistible – proving that plant-based baking can deliver exceptional results without compromise.
Hi, I’m Ethan Miller, the heart behind foodydish! As someone who’s spent years perfecting vegan versions of classic treats, I can confidently say these pumpkin snickerdoodles will impress even your most skeptical non-vegan friends. The combination of warm spices, real pumpkin, and that classic crackly cinnamon-sugar coating creates fall’s most magical cookie experience.
In this recipe, I’ll walk you through selecting the perfect ingredients, my foolproof mixing technique, and baking tips that guarantee cookie success. Plus, you’ll find storage advice, flavor variations, and answers to common vegan baking questions!
Why These Vegan Pumpkin Snickerdoodles Work
- Uses simple, accessible plant-based ingredients you likely already have
- Requires just 15 minutes of prep time before baking
- Perfect for Halloween parties, Thanksgiving gatherings, or cozy fall afternoons
- Creates that authentic snickerdoodle texture with a seasonal pumpkin twist
- Satisfies both vegans and non-vegans alike with no compromise on flavor
Choosing the Right Vegan Pumpkin Snickerdoodle Ingredients
Best Pumpkin for Vegan Snickerdoodles
For truly exceptional vegan pumpkin snickerdoodles, canned pumpkin puree (not pumpkin pie filling) delivers consistent results and perfect moisture. However, if you’re feeling ambitious, homemade pumpkin puree from sugar pumpkins or butternut squash provides deeper flavor just be sure to drain excess moisture before measuring.
Buying Tips
When shopping for ingredients, look for organic canned pumpkin without additives, and choose high-quality ground cinnamon as it’s the star spice. For vegan butter, stick-style varieties (not tub spreads) yield the best cookie texture.
Substitutions
No pumpkin puree? Swap in sweet potato puree or butternut squash puree in equal amounts. Out of vegan butter? Coconut oil works well but produces slightly different results. For the egg replacer, applesauce can substitute for pumpkin in a pinch (though you’ll lose some pumpkin flavor).
Vegan Pumpkin Snickerdoodle Ingredients & Prep
Cookie Dough Essentials
- Measuring and sifting dry ingredients ensures perfectly textured vegan pumpkin snickerdoodles
- Allow vegan butter to come to room temperature for 30 minutes before mixing
- Chill dough for at least 2 hours (or overnight) for best results
Key Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup vegan butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup pumpkin puree
- 1 tsp vanilla extract
Cinnamon-Sugar Coating
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
- ¼ tsp pumpkin pie spice (optional)
Step-by-Step Vegan Pumpkin Snickerdoodle Cooking Instructions
Vegan Pumpkin Snickerdoodle Pre-Cooking Prep
- In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger
- In a separate large bowl, cream together softened vegan butter and both sugars until light and fluffy (about 2-3 minutes with an electric mixer)
- Add pumpkin puree and vanilla to the butter mixture, beating until well incorporated
- Gradually add the dry ingredients to the wet mixture, stirring just until combined
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight
Vegan Pumpkin Snickerdoodle Baking Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper
- Mix cinnamon-sugar coating ingredients in a small bowl
- Remove dough from refrigerator and scoop 1.5 tablespoon portions
- Roll each portion into a ball, then coat completely in cinnamon-sugar mixture
- Place cookies 2 inches apart on prepared baking sheets
- Bake for 10-12 minutes until edges are set but centers still appear soft
Vegan Pumpkin Snickerdoodle Doneness Check
Cookies should be lightly golden around the edges with slightly puffy centers. They may look slightly underdone in the middle, but will continue firming up as they cool. For soft cookies, err on the shorter baking time (10 minutes); for crispier edges, bake closer to 12 minutes.
Vegan Pumpkin Snickerdoodle Cooling Process
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period is crucial as the cookies will continue to set and develop their perfect texture during this time.
Pro Tips for Perfect Vegan Pumpkin Snickerdoodles
Avoiding Dry Vegan Pumpkin Snickerdoodles
- Don’t overmix the dough once flour is added, as this can develop gluten and create tough cookies
- Measure flour by spooning it into measuring cups and leveling off, rather than scooping directly from container
- If dough seems too dry, add 1-2 additional teaspoons of pumpkin puree
Tool Recommendations
- Parchment paper or silicone baking mats for even baking and easy cleanup
- Cookie scoop for uniform cookie sizes and even baking
- Stand mixer or hand mixer for perfectly creamed butter and sugar
Storage & Freezing Vegan Pumpkin Snickerdoodles
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in freezer-safe containers with parchment between layers for up to 3 months. Alternatively, freeze balls of rolled dough (before coating in cinnamon-sugar) for up to 2 months; thaw in refrigerator overnight before coating and baking.
Love these cookies? Check out more fall-inspired creations on my Pinterest page where I share seasonal recipes that’ll warm your kitchen and heart!
Vegan Pumpkin Snickerdoodle Flavor Variations
Spicy Twist
Add ¼ teaspoon of cayenne pepper to the cookie dough for a surprising heat that balances beautifully with the sweetness and warming spices.
Gluten-Free Option
Replace all-purpose flour with a 1:1 gluten-free baking blend and add ¼ teaspoon xanthan gum if your blend doesn’t already contain it.
Seasonal Flavor Boosters
Enhance the fall flavors by incorporating one of these delicious additions:
| Flavor Addition | Amount | Best Paired With |
|---|---|---|
| Orange zest | 1 tablespoon | Extra cinnamon |
| Maple extract | ½ teaspoon | Reduce vanilla to ½ tsp |
| Chopped pecans | ⅓ cup | Brown butter (vegan) |
| White chocolate chips (vegan) | ½ cup | Cranberries (¼ cup) |
| Pumpkin seeds | ¼ cup (toasted) | Sea salt topping |
Serving Vegan Pumpkin Snickerdoodle Suggestions
These vegan pumpkin snickerdoodles are delicious on their own, but truly shine when paired with:
- Warm oat milk or almond milk chai lattes
- Vegan pumpkin spice ice cream for an indulgent cookie sandwich
- Apple cider (hot or cold) for the ultimate fall flavor combination
- Sprinkle of flaky sea salt just before serving to elevate all flavors
For an impressive dessert platter, arrange these cookies alongside fresh apple slices, cinnamon-dusted vegan whipped cream, and candied pecans.
Vegan Pumpkin Snickerdoodle FAQs
Can I use coconut sugar instead of regular sugar?
Yes! Coconut sugar works as a 1:1 replacement for granulated sugar, though it will give the cookies a slightly deeper flavor and color.
My dough is too sticky to roll into balls. What should I do?
If your dough is too sticky, refrigerate it for an additional 30-60 minutes. The cold temperature will firm up the fats and make the dough easier to handle.
Can I skip the cream of tartar?
While cream of tartar gives snickerdoodles their distinctive tangy flavor and chewy texture, you can substitute 2 teaspoons of baking powder (omitting the baking soda) if you don’t have it on hand.
How can I make these cookies oil-free?
Replace the vegan butter with ½ cup of unsweetened applesauce plus 2 tablespoons of nut butter. The texture will be more cake-like but still delicious.
Conclusion
These Vegan Pumpkin Snickerdoodles truly capture the essence of fall baking warm spices, cozy pumpkin, and the perfect soft-yet-chewy cookie texture that everyone craves. The best part? No one will ever guess they’re completely plant-based!
Don’t just take my word for it join the thousands of foodydish followers who have made these cookies their new fall tradition. The combination of classic snickerdoodle flavor with seasonal pumpkin creates something truly magical that’ll have everyone reaching for seconds.
Print
Vegan Pumpkin Snickerdoodles: Fall’s Most Delicious Cookie!
- Total Time: 30 mins
- Yield: 22 cookies 1x
- Diet: Vegan
Description
Soft and chewy vegan pumpkin snickerdoodles with warm cinnamon spice and a subtle pumpkin flavor, rolled in classic cinnamon sugar for the perfect seasonal cookie.
Ingredients
1/2 cup pumpkin puree
1/2 cup coconut oil, melted
3/4 cup brown sugar
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup granulated sugar (for rolling)
1 tsp cinnamon (for rolling)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk pumpkin puree, melted coconut oil, brown sugar, and vanilla.
3. In a separate bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
5. In a small bowl, combine granulated sugar and cinnamon.
6. Scoop dough and roll into balls, then roll in cinnamon sugar mixture.
7. Place cookies on prepared baking sheet.
8. Bake for 10–12 minutes until set and slightly soft in the center.
9. Cool on baking sheet for 5 minutes before transferring to a rack.
Notes
Blot pumpkin puree with paper towels to remove excess moisture.
Do not overbake for the softest texture.
Cookies store well in an airtight container for several days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan pumpkin snickerdoodles, pumpkin snickerdoodle cookies, vegan fall cookies