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

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.

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.

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

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.

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

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

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.