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vegan pumpkin snickerdoodles

Pumpkin Snickerdoodles

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.

Course Dessert
Keyword vegan dessert recipe, vegan pumpkin snickerdoodle cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Author Taavi Moore


  • 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


  1. Preheat the oven to 350°F degrees. Line a baking sheet with parchment paper. 

  2. 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. 

  3. 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. 


  1. Store the completely cooled cookies at room temperature in an airtight container. Cookies remain soft and fresh for up to 7 days.