Pumpkin Spice Snickerdoodles

Last Updated on August 5, 2024 by Annie

These soft, tender dairy-free Pumpkin Spice Snickerdoodles make a delightful fall treat! Packed with cinnamon and pumpkin spice, these cookies pair perfectly with a warm cup of coffee and a crisp fall day.

Making pumpkin spice anything might just be a right of passage in the fall. Crisp weather or not, a slice of pumpkin spice coffee cake, a sip of pumpkin spice coffee, or even a stack of pumpkin pancakes can take you to your cozy fall place.

If you have been around here for a minute you will know I’ve been on a snickerdoodle bender that doesn’t seem to be slowing down. From snickerdoodle cookie bars to dairy-free snickerdoodle ice cream sandwiches, I’ve made, devoured, and shared them all!

With a slight crisp in the air, and a few leaves starting to turn it felt right to share my newest snickerdoodle obsession…. PUMPKIN SPICE SNICKERDOODLE COOKIES! These soft, tender cookies pack all the flavor of a traditional snickerdoodle with the seasonal flavor of pumpkin spice your taste buds will crave all fall long!

HOW TO MAKE PUMPKIN SPICE SNICKERDOODLE COOKIES

INGREDIENTS

Vegan butter– allow the vegan butter to come to room temperature before beginning.
Sugar– A mixture of brown and white sugar keep these cookies soft and sweet.
Pumpkin Puree– also labeled Pure pumpkin, not pumpkin pie filling, gives you all the pumpkin flavor your basic ass needs.
Egg– that beautiful binding agent that makes cookies come together and unsafe for consuming raw. I’m not here to judge if you do, just to be that wet blanket that reminds you of E-Coli…
Vanilla– the real stuff. If you know, you know.
The dry ingredients– flour, cream of tartar, baking soda, salt, pumpkin spice, and cinnamon.
Pumpkin spice coating– a mixture of sugar, cinnamon, and pumpkin spice for rolling the snickerdoodle cookie dough in.

DIRECTIONS

Before beginning, take a stick of vegan butter and an egg out of the refrigerator. Allow them to come to room temperature.

In a medium sized mixing bowl, cream together vegan butter, sugar, and brown sugar until smooth with a whisk. Add pumpkin puree, egg, and vanilla. Mix until incorporated.

In another mixing bowl stir together flour, cream of tartar, baking soda, salt, pumpkin spice, and cinnamon. Fold the flour mixture into the pumpkin mixture and refrigerate for at least 30 minutes.

When you are ready to make your cookies, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper or a silicone mat and set aside.

In a small bowl stir together sugar, pumpkin spice, and cinnamon and set aside.

Using a cookie scoop, scoop about 1 Tbsp of cookie dough and roll the dough into the cinnamon sugar mixture.

Place the coated snickerdoodle cookie balls on a baking sheet and bake for 15 minutes. Remove from the oven and allow to cool 1 minute on the cookie sheet before transferring to a cooling rack.

DAIRY-FREE CHANGES TO PUMPKIN SPICE SNICKERDOODLES

Typically, cookies contain dairy in the form of butter or sweet cream. To make these delightful cookies dairy-free simply use vegan butter to make the dough. The other ingredients are naturally dairy-free.

I typically use Country Crock Plant Butter sticks for baking and have found they work the same as traditional butter.

If you tried these delicious Pumpkin Spice Snickerdoodle cookies and enjoyed them feel free to leave a comment below! I would love to hear how it went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!

You can also get delicious dairy-free recipes and tips by signing up for my newsletter!

Print

Pumpkin Spice Snickerdoodle Cookies

Soft, tender pumpkin spice snickerdoodle cookies coated in a pumpkin spice sugar coating make the perfect fall treat!

Course Dessert

Cuisine American

Keyword Cookie, Pumpkin Spice, Snickerdoodle

Prep Time 15 minutes

Cook Time 15 minutes

Chilling Time 30 minutes

Total Time 30 minutes

Ingredients

• ½ c. Vegan Butter room temperature
• 1 Egg room temperature
• ¼ c. Pumpkin Puree
• ¾ c. Sugar
• ¼ c. Brown Sugar
• 1 tsp. Vanilla
• 1½ c. Flour
• ¾ tsp. Cream of Tartar
• ¼ tsp. Baking Soda
• ½ tsp. Salt
• 1 tsp. Pumpkin Spice
• ¾ tsp. Cinnamon

Pumpkin Spice Sugar Coating

• 2 Tbsp. Sugar
• 1 tsp. Cinnamon
• ½ tsp. Pumpkin Spice

Instructions

1. Take out ½ cup vegan butter (1 stick) and 1 egg. Allow to come to room temperature.

2. In a medium sized bowl cream together ½ cup vegan butter, ¾ cup sugar, and ¼ cup brown sugar until smooth. Add ¼ cup pumpkin puree, 1 egg, and 1 teaspoon vanilla. Mix until incorporated.

3. In a small mixing bowl stir together 1½ cups flour, ¾ teaspoon cream of tartar, ¼ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon pumpkin spice, and ¾ teaspoon cinnamon.

4. Fold the flour mixture into the creamed butter mixture until combined. Cover with plastic wrap and refrigerate for at least 30 minutes.

5. After the dough chills, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper or a silicone mat. Set aside.

6. Make the Pumpkin Spice Sugar Coating: In a small bowl stir together 2 tablespoons sugar, 1 teaspoon cinnamon, and ½ teaspoon pumpkin spice.

7. Using a spoon or a cookie scoop, scoop about 1 tablespoon of cookie dough and roll into the pumpkin spice sugar coating.

8. Place the coated pumpkin spice snickerdoodle cookie balls on a baking sheet and bake for 15 minutes. Remove from the oven and allow to cool 1 minute on the cookie sheet before transferring to a cooling rack.