Delicious Vegan Pumpkin Snickerdoodles – Easy Fall Recipe

There’s something magical about autumn, isn’t there? The chill in the air, the vibrant leaves, and the sweet, spicy aromas that start to fill our kitchens. I remember the first time I baked snickerdoodles—it was a late afternoon, golden light streamed through our kitchen window, and the smell of cinnamon and sugar wafted through the house, enveloping my family in a cozy embrace. Now, as I update that childhood memory with a delightful twist, I invite you to discover my easy, vegan version of pumpkin snickerdoodles. Even if you’re not a baking pro, this recipe is simple, stress-free, and totally doable, making it the perfect treat for busy families.

When the weather turns cool, I turn to pumpkin for inspiration. Take a peek at my full list of vegan pumpkin recipes for even more ideas.

Why I Love This Recipe of Vegan Pumpkin Snickerdoodles

There’s a special spot in my heart for these Vegan Pumpkin Snickerdoodles. Not only do they bring that nostalgic warmth, but they also carry the joy of sharing something delicious with my loved ones without compromising on dietary preferences. For beginner cooks, the instructions are straightforward and easy to follow, which means you can whip up a batch with confidence—even if you’re still getting the hang of measuring flour correctly! Plus, they are incredibly cozy; every bite feels like a hug, offering that classic combination of pumpkin and spice that welcomes chilly weather with open arms. You’ll find that this recipe not only satisfies a sweet tooth but also brings people together, sparking conversations and laughter.

Ingredients You’ll Need for Vegan Pumpkin Snickerdoodles

Here’s everything you’ll need to create these delightful cookies, with a few notes on substitutes and shortcuts that can make your life a bit easier.

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Essentials:

• 8 Tbsp Vegan Butter (I used Soy-Free Earth Balance Buttery Sticks)

  • This ingredient not only keeps your snickerdoodles moist but also adds a rich flavor. If you’re allergic to soy, you can substitute with coconut oil, softened but not melted.

• 1 Cup Light Brown Sugar, tightly packed

  • The brown sugar is key for that chewy texture and adds subtle caramel notes. If you prefer a less sweet cookie, you could use coconut sugar, though it may change the texture slightly.

• 1/3 Cup Pumpkin Purée

  • Pumpkin purée is the star of the show! It creates a soft texture and gives the cookies their beautiful orange hue. Make sure you use pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.

• 1 tsp Vanilla Extract

  • Vanilla elevates the flavors, bringing warmth and sweetness to every bite. Don’t skip this one!

• 2 Cups All-Purpose Flour

  • This is the base of your cookies. For a gluten-free version, you can substitute with a 1:1 gluten-free flour mix.

• 2 3/4 tsp Pumpkin Pie Spice

  • You can use store-bought pumpkin pie spice or make your own—just a mix of cinnamon, nutmeg, and ginger. The spices bring a lovely warmth that pairs perfectly with pumpkin.

• 1 1/2 tsp Baking Powder

  • Essential for a light, fluffy texture.

• 1/4 tsp Baking Soda

  • A little goes a long way and helps the cookies rise beautifully.

• 1/2 tsp Salt

  • This enhances the sweetness and balances the flavors, so don’t skip it!

• 3 Tbsp Granulated Sugar and 3/4 tsp Cinnamon

  • This mix is what you’ll roll your cookies in before baking to create that iconic snickerdoodle texture and flavor.

Optional Add-Ons:

• Nuts or Seeds: If you want a bit of crunch, feel free to fold in some chopped walnuts or pecans.
• Chocolate Chips: For a chocolate twist, add a handful of dairy-free chocolate chips to the dough.

Substitutions and Shortcuts

• If you’re out of pumpkin purée, unsweetened applesauce can work as a substitute, although the flavor will be different.
• Instead of rolling the cookies in the sugar mixture, you can dust them lightly with powdered sugar after baking for a beautiful presentation.

How to Make Vegan Pumpkin Snickerdoodles Step-by-Step

Let’s dive into the process of creating these warm, delicious cookies! Here’s a detailed step-by-step guide.

1. Cream Vegan Butter and Brown Sugar: In a large bowl, using a wooden spoon or a stand mixer fitted with a paddle attachment, cream together the vegan butter and light brown sugar until the mixture is well combined and fluffy. This typically takes about 2-3 minutes. The fluffiness is crucial for the texture of your cookies.

2. Add Pumpkin and Vanilla: Stir in the pumpkin purée and vanilla extract until everything is well blended. The mixture should look smooth and creamy.

3. Incorporate Dry Ingredients: Gradually add the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until just combined. Be careful not to overmix, as this can result in tougher cookies.

4. Chill the Dough: Line a baking sheet with parchment paper and scoop the dough onto it using a 3-tablespoon cookie scoop. You should have about 8 mounds. Wrap the baking sheet and place it in the refrigerator for 1 hour. This chilling step is key for preventing spread during baking.

5. Prepare the Rolling Mixture: In a small bowl, combine the granulated sugar and cinnamon for the rolling mixture. This will provide an irresistible outer crust.

6. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a second baking sheet with parchment paper.

7. Roll the Dough Mounds: Once chilled, roll each dough mound in the cinnamon sugar mixture until well coated. Place them on the prepared baking sheet, spacing them about 2 inches apart. Return any remaining dough to the refrigerator to keep it chilled.

8. Bake the Cookies: Bake the cookies in the preheated oven for 11-14 minutes. The edges should just start to brown slightly while the centers remain soft.

9. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 10 minutes. Then, carefully transfer them to a wire cooling rack to finish cooling.

10. Repeat with Remaining Dough: Continue with the rest of the cookie dough, ensuring each batch gets that same cozy cinnamon sugar coating.

Common Mistakes to Avoid

While making Vegan Pumpkin Snickerdoodles is relatively straightforward, here are some common mistakes to watch out for.

Overmixing the Dough

When combining the dry ingredients with the wet, mix just until everything is incorporated. Overmixing can lead to tougher cookies.

Skipping the Chilling Step

Chilling the dough is essential for the right texture. If you skip this, your cookies may spread too much while baking and lose their shape.

Not Measuring Ingredients Properly

Baking is a science, so precise measurements are crucial. Use proper measuring cups and tools to ensure accuracy—especially when measuring flour.

Baking Time

Keep an eye on your cookies in the oven. If you leave them in for too long, they will turn hard instead of remaining soft and chewy.

Easy Variations for Vegan Pumpkin Snickerdoodles

One of the joys of baking is experimenting. Here are some fun variations to try with your Vegan Pumpkin Snickerdoodles.

Chocolate Chip Pumpkin Snickerdoodles

Add a handful of dairy-free chocolate chips to the dough before chilling. This adds a wonderful chocolatey goodness to the already enjoyable flavors.

Nutty Pumpkin Snickerdoodles

Fold in some chopped nuts like pecans or walnuts into the dough for added crunch and nutrition. Toasting the nuts beforehand enhances their flavor even more!

Spice Swap

If you’re feeling adventurous, swap out the pumpkin pie spice for other spice blends. A touch of chai spice can offer a delightful twist.

Stuffed Snickerdoodles

For an exciting twist, flatten the dough ball slightly, place a piece of dairy-free chocolate or nut butter in the center, and then form the dough back around it before rolling in the cinnamon-sugar mixture.

Serving Suggestions for Vegan Pumpkin Snickerdoodles

Now that you’ve made these delicious cookies, here are some serving suggestions to elevate your experience.

With a Warm Drink

Serve your snickerdoodles alongside a steaming mug of chai tea, almond milk latte, or pumpkin spice coffee. It’s a cozy pairing that makes for a perfect fall afternoon.

Dessert Spread

Include your Vegan Pumpkin Snickerdoodles as part of a dessert spread at gatherings. Pair them with seasonal treats like apple crisp or pecan pie for a delightful flavor combination.

Cookie Sandwiches

Transform your cookies into scrumptious sandwiches by spreading a layer of dairy-free frosting or a scoop of vegan ice cream in between two cookies. This makes for a fun dessert for kids and adults alike.

Gift Them

Pack a few cookies in a decorative tin or box and gift them to family or friends. It’s a thoughtful way to share the warm flavors of the season.

Conclusion

Baking Vegan Pumpkin Snickerdoodles is easier than it looks, and the end result is a cozy, classic treat that feels like home. You can customize the recipe however you like, adding your twist, whether it be nuts, chocolate, or additional spices. These cookies are sure to be a hit with everyone, even those who aren’t vegan.

So gather your ingredients, find a cozy spot in your kitchen, and prepare to fill your home with the sweetest, warmest aroma. I can’t wait for you to try this recipe—trust me, it’s going to become a family favorite!

Have you tried making Vegan Pumpkin Snickerdoodles? I’d love to hear how they turn out for you! Leave me a comment below sharing your experience or any variations you tried.

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FAQs About Vegan Pumpkin Snickerdoodles