Vegan Pumpkin Spice Snickerdoodles
These Vegan Pumpkin Spice Snickerdoodles combine the soft, cinnamon-sugar goodness of a classic snickerdoodle with a cozy pumpkin spice twist!
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Get ready to spice up your cookie game with these Vegan Pumpkin Spice Snickerdoodles! A delicious twist on the classic, these cookies are soft, chewy, and packed with cozy fall flavors like cinnamon, nutmeg, and pumpkin. Whether you’re whipping up a batch for a cozy night in or sharing with friends, these sweet treats are sure to bring all the autumn vibes—without any dairy or eggs! Grab your whisk and let’s dive into some pumpkin-spiced perfection!
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Vegan Pumpkin Spice Snickerdoodles
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Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/2 cup vegan butter (I use Kite Hill)
1/2 cup pure cane sugar
1/3 cup brown sugar, packed
1 egg replacer (I use Bob’s Red Mill- make according to directions on package)
For the Rolling Sugar:
1/4 cup pure cane sugar
2 tsp cinnamon
Directions:
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add flour, salt, baking soda, cream of tartar and pumpkin spice to a small mixing bowl. Whisk until thoroughly combined.
Add vegan butter, sugar, and brown sugar in a separate medium-sized mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg replacer. Stir until thoroughly combined.
Pour the flour mixture into butter mixture. Stir until just combined. Wrap bowl in plastic wrap. Chill dough in refrigerator for at least 1 hour.
On a plate, stir the cinnamon and sugar together.
Scoop the dough into 2 tablespoon sized balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet. Flatten slightly with the palm of your hand.
Bake for 10-12 minutes or until browned. Cool on baking sheet for 10 minutes. Then, transfer cookies to cooling rack to cool completely.
Vegan Pumpkin Spice Snickerdoodles
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1 1 egg replacer (I use Bob's Red Mill- make according to directions on package)
- 1/2 cup vegan butter (I use Kite Hill)
- 1/2 cup pure cane sugar
- 1/3 cup brown sugar, packed
For the rolling sugar:
- 1/4 cup pure cane sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add flour, salt, baking soda, cream of tartar and pumpkin spice to a small mixing bowl. Whisk until thoroughly combined.
- Add vegan butter, sugar, and brown sugar in a separate medium-sized mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes.
- Add vanilla and egg replacer. Stir until thoroughly combined.
- Pour the flour mixture into butter mixture. Stir until just combined. Wrap bowl in plastic wrap. Chill dough in refrigerator for at least 1 hour.
- On a plate, stir the cinnamon and sugar together. Scoop the dough into 2 tablespoon sized balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet. Flatten slightly with the palm of your hand.
- Bake for 10-12 minutes or until browned. Cool on baking sheet for 10 minutes. Then, transfer cookies to cooling rack to cool completely.
Looking for more easy recipes like these Vegan Pumpkin Spice Snickerdoodles?
Vegan Caramel Apple Upside Down Cake
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Amazing Vegan Hot Chocolate Cookies
I love seeing your finished recipes! If you enjoyed making these Vegan Pumpkin Spice Snickerdoodles or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleny. Happy baking!
