Soft, fluffy, and oh so delicious vegan Pumpkin Snickerdoodles. These cookies are the perfect introduction to fall and pair well with a warm coffee or beverage.
In my opinion, as soon as September starts its pumpkin season. If you’re a fan of pumpkin, then you will be head over heels for these cookies.
These vegan Pumpkin Snickerdoodles will be every pumpkin lovers new favorite. They are soft, fluffy, and filled with pumpkin spice flavor.
This recipe is easy and simple to make and ready in less than 25 minutes!
Plus, it requires simple and easy-to-find ingredients.
How to Make Pumpkin Snickerdoodles:
This is a simple, fuss-free recipe.
- Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the vanilla and pumpkin puree. Add the flour, pumpkin spice, cream of tartar, baking soda, and salt. Beat on low speed until a soft dough forms. In a separate smaller bowl, whisk together 3 tbsp granulated sugar and 1 tbsp cinnamon.
- Use a cookie scoop to portion out dough. Roll into balls then toss in cinnamon-sugar mixture. Place cookie dough on to the prepared baking sheet, about 2 inches apart. Bake for 12 minutes until top is light golden brown. Cool for 5 minutes then transfer to a wire cooling rack.
Your ‘Pumpkin Snickerdoodles‘ Questions Answered:
How do I make this recipe gluten-free?
I have not tested a gluten-free version of this cookie recipe. However, you can try substituting the all-purpose flour with a GF 1-1 flour. My favorite is Bob’s Red Mill!
Is there a substitute for the vegan butter?
I have not tested this recipe using softened coconut oil. I highly recommend using vegan butter (or regular butter if that’s your preference) because it aids in the soft & fluffy texture of the cookies.
How do I store the cookies?
I suggest storing the completely cooled cookies at room temperature in an airtight container. Cookies remain soft and fresh for up to 7 days.
If you’re looking for more pumpkin treats, you’ll also love these Pumpkin Pie Bars, Pumpkin Chocolate Chip Cookies, and these Pumpkin Cake Crumble Bars.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft, fluffy, and oh so delicious vegan Pumpkin Snickerdoodles. These cookies are the perfect introduction to fall and pair well with a warm coffee or beverage.
- ½ cup (83g) granulated sugar
- ¼ cup (63g) brown sugar
- ½ cup room temperature vegan butter
- ¼ cup (67g) pumpkin puree
- 1 tsp vanilla extract
- 1 ½ cups (200g) all-purpose flour
- 1 tsp pumpkin spice
- 1 tsp cream of tartar
- ¾ tsp baking soda
- ¼ tsp salt
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Preheat the oven to 350°F degrees. Line a baking sheet with parchment paper.
-
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the vanilla and pumpkin puree. Add the flour, pumpkin spice, cream of tartar, baking soda, and salt. Beat on low speed until a soft dough forms. In a separate smaller bowl, whisk together 3 tbsp granulated sugar and 1 tbsp cinnamon.
-
Use a cookie scoop to portion out dough. Roll into balls then toss in cinnamon-sugar mixture. Place cookie dough on to the prepared baking sheet, about 2 inches apart. Bake for 12 minutes until top is light golden brown. Cool for 5 minutes then transfer to a wire cooling rack.
-
Store the completely cooled cookies at room temperature in an airtight container. Cookies remain soft and fresh for up to 7 days.
