Vegan Pumpkin Spice Snickerdoodles
Prep time
Cook time
Total time
This recipe is adapted from USAToday, and it makes a modestly-sized batch. I recommend doubling the ingredients if you need enough cookies for a big event.
Recipe type: Dessert
Cuisine: American
Serves: 18 to 20 cookies
  • ½ cup dairy-free buttery spread (we used Smart Balance)
  • ½ cup lightly-packed light brown sugar or coconut sugar
  • ½ cup sugar
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
Cinnamon-Sugar Coating
  • ¼ cup sugar
  • ¾ teaspoon ground cinnamon
  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, cream the buttery spread and sugars.
  3. Add the pumpkin, cinnamon, allspice, vanilla, nutmeg, cloves, and salt and beat to combine.
  4. In a medium bowl, whisk together the flour, baking soda, and cream of tartar.
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. Divide the dough into approximately 18 portions, and roll each portion into a ball.
Cinnamon-Sugar Coating
  1. Whisk the sugar and cinnamon together in a small bowl.
  2. Roll the cookie dough balls in the cinnamon sugar mixture to coat.
  3. Place the sugared cookies on a cookie sheet.
  4. Bake for 13 to 15 minutes, or until the bottoms are a light golden brown.
  5. Transfer the cookies to a wire rack to cool completely.
  6. Store the cookies in an airtight container for up to 3 days.
Recipe by Go Dairy Free at