These pumpkin snickerdoodles have that classic, chewy snickerdoodle texture with the flavor of everyone’s favorite fall dessert, pumpkin pie!
These are a great fall-ish cookie for those of you (like me) with family members who prefer a “plain” cookie, not something with a lot of bells, whistles, and add-ins. These pumpkin snickerdoodles have a decidedly pumpkin-pie-like flavour, but have that classic, crinkly cookie look to them and won’t provide any surprises when you bite into them. 🙂 I love how this recipe holds a nice poofy shape as they cool and crinkle up a bit, and don’t melt down into a pancake like snickerdoodles often do. Since there are no eggs in the ingredients, these cookies can be completely plant-based if you use plant-based butter, which I always do. If you try this recipe, promise me you’ll dip one of these cookies into a mug of chai tea. So good!
Ingredients Needed for The Pumpkin Snickerdoodles
You’ll need:
- Flour
- Baking soda
- Baking powder
- Pumpkin puree
- Vanilla
- Brown and white sugar
- Plant-based butter (or regular butter if that’s what you have and like to use)
- Cinnamon
- Pumpkin spice (mix up your own using this recipe if you’re out)
I read somewhere that it’s a good idea to blot your pumpkin puree before baking with it, so that’s what I did and I think it really helped these cookies to maintain their shape. Pumpkin has an incredible amount of water in it, even if it doesn’t look like it. To blot your pumpkin puree, place it in a small bowl, then fold up two paper towels and place them directly on top of the pumpkin. Wait a minute or two and you’ll be amazed at how much excess liquid the paper towel extracts out of the pumpkin!
How to Make the Pumpkin Snickerdoodles
Mix up the dough for the cookies using the full recipe below. You’ll notice that the dough will still be quite soft, even if you’ve blotted your pumpkin, so it’s extra important that you allow for at least 30 minutes of chilling time. You can even make your dough up to two days in advance if you want to really do a good job of chilling your dough, but 3o minutes will do just fine if you’re in a hurry to try these. 🙂
Once the dough is chilled, it will be really easy to work with. Roll it out into little balls and dip each one into cinnamon sugar before placing them on a cookie sheet. You should be able to get away with placing a full dozen cookies on a regular sized sheet because they don’t spread much at all.
If you still have more pumpkin puree left to use up, definitely try making my vegan pumpkin chocolate chip cookies next!
Here’s the full printable recipe! Add it to your recipe binder or just follow along on your phone, tablet, or laptop!
These pumpkin snickerdoodles have that classic, chewy snickerdoodle texture with the flavor of everyone's favorite fall dessert, pumpkin pie!
- 1/4 cup Pumpkin puree blotted
- 1/2 cup Plant-based butter melted and cooled
- 1/4 cup Brown sugar
- 3/4 cup White sugar
- 1 tsp Vanilla
- 1 1/2 cups Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Baking powder
- 2 tsp Cinnamon
- 1 tsp Pumpkin spice
- 1/4 cup White sugar (for rolling before baking)
- 1 tsp Cinnamon (for rolling before baking)
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Mix together the last amounts of white sugar and cinnamon in a small bowl and set aside. This will be used for rolling the cookies in just before baking.
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Combine all the dry ingredients in a small bowl and set aside.
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Combine the melted butter and the sugars in a large bowl and stir until well-combined. Mix in the pumpkin puree and the vanilla.
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Fold the dry ingredients into the wet ingredients and mix until everything is fully combined. Cover the dough and chill it for at least 30 minutes, but up to two days.
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Preheat the oven to 350° and remove the dough from the refrigerator. Shape the cookie dough balls using about 1 tbsp of dough for each cookie. Roll each cookie dough ball in the cinnamon sugar mixture to coat, then place on a parchment-lined cookie sheet, leaving about 1" of space between the cookies.
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Bake at 350° for about 11.5 minutes, turning your cookie sheets halfway through the baking time. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a cooling tray. Cookies will be very soft in the centre and will firm up as they cool completely.
MORE IDEAS LIKE THIS
- Three Ingredient Pumpkin Bread
- Perfect Plant-Based Pumpkin Pie
- Homemade Apple Cinnamon Pancake Syrup
- Easy Three Ingredient Banana Bread
- 10 Easy Plant-Based Dessert Recipes
- The Creek Line House Dessert Recipe Archives
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.