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.
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.