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Vegan Pumpkin Snickerdoodles

These vegan pumpkin snickerdoodles are soft, chewy, and full of real pumpkin and cozy fall spices. An easy plant-based holiday dessert!
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Prep Time:15 minutes
Cook Time:10 minutes
Servings: 16 cookies

Ingredients

  • 6 tbsp (78g) vegan butter or refined coconut oil softened
  • 6 tbsp (72g) granulated sugar
  • ¼ cup (60g) pumpkin puree room temperature
  • 1 tsp vanilla extract
  • 1 ¼ cups (150g) all purpose flour**
  • 1 tsp cream of tartar*
  • ½ tsp baking soda
  • ¾ tsp pumpkin pie spice

Pumpkin Spice Sugar Coating

  • 1 tbsp vegan granulated sugar
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice

Instructions

  • Preheat oven to 375°F. Set aside a lined baking sheet for the cookies.
  • Mix together pumpkin spice sugar coating in a shallow bowl and set aside.
  • Cream together butter and sugar. Add pumpkin puree and vanilla extract and briefly combine.
  • Add flour, cream of tartar, baking soda, and pumpkin pie spice and mix until a cookie dough forms. Add a splash of plant milk if the dough is too dry.
  • Scoop cookie dough into balls ( 1-2 tbsp in size) and roll in cinnamon sugar mixture. Place on baking sheet and flatten slightly into discs.
  • Bake 10 minutes, until lightly golden and firm around the edges. (The center will still be soft but will firm up as it cools.) Leave on the baking sheet for 2-3 minutes, then transfer to a cooling rack. Let cookies cool completely before eating for best results. Store leftovers in an air-tight container at room temperature, or freeze to be eaten in the future.

Notes

Gluten-Free: Use a gluten-free all purpose flour blend, such as this one* from Bob's Red Mill.