The Best Vegan Pumpkin Snickerdoodle Cookies
If you’re craving the flavors of fall, these Vegan Pumpkin Snickerdoodle Cookies are about to become your new seasonal favorite. Soft, chewy, and coated in pumpkin spice sugar, they combine the classic snickerdoodle texture with cozy pumpkin spice flavor — all without any dairy or eggs.
Each bite tastes like autumn: sweet, warmly spiced, and just a little nostalgic. Whether you’re baking for a cozy afternoon at home or filling your cookie jar for friends, these vegan pumpkin cookies are sure to disappear fast.
Why You’ll Love These Vegan Pumpkin Snickerdoodle Cookies
Soft & chewy – the perfect texture for classic fall cookies.
Full of pumpkin spice flavor – made with real pumpkin puree and warm spices.
Completely vegan – no butter or eggs, just plant-based goodness.
Ingredients You’ll Need
To make these dairy-free pumpkin cookies, you’ll need:
- All-Purpose Flour – For structure
- Baking Powder – For rise and structure
- Baking Soda and Cream of Tartar – For that signature snickerdoodle tang
- Pumpkin Pie Spice – blend of cinnamon, ginger, nutmeg, allspice and clove
- Vegan Butter – block butter, not whipped
- Pumpkin Puree – not pumpkin pie filling!
- Brown Sugar – contributes chewiness
- Ground Golden Flax – binder and chewiness
- Vanilla Extract and Salt – Brings out flavor
- Vegan Granulated Sugar for rolling – Finer sugar for signature snickerdoodle crust
How to Make Vegan Pumpkin Snickerdoodles
- Reduce pumpkin puree by half on stove top or blot with papertowels.
- Cream together vegan butter and brown sugar until light and fluffy.
- Add flax eggs, pumpkin puree and vanilla, mixing until smooth.
- Whisk together the dry ingredients in a separate bowl, then combine with the wet mixture to form a soft dough.
- Chill & Roll the dough into balls, then coat in pumpkin spice sugar.
- Bake for 11-13 minutes, until the edges are set and golden brown.
Vegan Pumpkin Snickerdoodle Cookies
Ingredients
- 122g (½ c) Pumpkin Puree reduced to 60g (¼ c)
- 220g (1¾ c) All Purpose Flour
- 1 Tbs Pumpkin Pie Spice
- 5g (1 tsp) Cream of Tartar
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 168g (¾ c) Vegan Butter
- 220g (1 c) Brown Sugar
- 2 Tbs Ground Golden Flax
- 2 tsp Vanilla Extract
Pumpkin Spice Sugar:
- 72g (⅓ c) Vegan Granulated Sugar
- 1 tsp Pumpkin Pie Spice
Instructions
- Prepare the pumpkin puree: First we need to reduce the pumpkin puree by half, to get rid of the excess moisture. Don't skip this step! You can either pat it dry with paper towels or cook it on the stove top. I prefer the stove top method. In a small non-stick pan on med-low cook out the moisture until you reach 60g (¼ c), about 7-8 minutes. Set aside to cool while you prepare the rest of the ingredients.
- Make the flax eggs: In a small bowl whisk together 2 Tbs ground golden flax + 6 Tbs water. Set aside to thicken.
- In a medium bowl, combine the flour, pumpkin pie spice, cream of tartar, baking powder, baking soda and salt.
- In a stand mixing bowl with the paddle attachment or large bowl with hand mixer, cream together vegan butter and brown sugar. Mix until completely incorporated.
- Add in the flax egg mixture and vanilla extract. Mix well until emulsified, about 1 minute. Next, add in cooled, reduced pumpkin puree until just combined.
- Add the dry mix into the the pumpkin mixture and mix on low until just combined. Scrape the bowl to make sure everything is well incorporated. Wrap up dough and chill 4 hours or overnight.
- Prepare your space: Preheat oven to 350℉. Line 2 baking pans with parchment paper.
- Scoop chilled dough into 16 cookies, about 45g or 2Tbs each. Rolling each one into the pumpkin spice sugar.
- Bake for 11-13 minutes, until edges are golden brown and just set in the middle. Leave on pan for 10 minutes before transferring cookies to cooling rack to cool completely.
Serving Ideas for Vegan Pumpkin Snickerdoodle Cookies
Enjoy your vegan pumpkin snickerdoodle cookies warm with a mug of chai or coffee, or serve them at your next autumn gathering. They’re also amazing crumbled over vegan ice cream or sandwiched with vegan cream cheese buttercream for an indulgent fall dessert.
Tips & Variations
- Add chopped pecans or walnuts for crunch.
- Sprinkle with turbinado sugar for sparkle.
- Dip in vegan white chocolate for an extra sweet flavor.
How to Store Vegan Pumpkin Snickerdoodle Cookies
Store your vegan pumpkin cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the dough balls and bake fresh whenever you need a sweet fall treat.
More Vegan Fall Baking Recipes
I’d love to know what you think — rate and leave a comment below and tag me in your bakes @ritualpastry !
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