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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Pumpkin Spice Snickerdoodles that Everyone will Fall For

    Vegan Pumpkin Spice Snickerdoodles that Everyone will Fall For

    10
    By Sarah Hatfield on September 29, 2019 Dairy Free Desserts, Dairy-Free Recipes, Kids Can Cook, Sarah's Recipes

    We’re having a pumpkin spice fest here on Go Dairy Free. Alisa just shared a huge round-up of seasonal dairy-free pumpkin spice goodies, and today I have a recipe for delicious vegan pumpkin spice snickerdoodles.

    It’s no secret that my daughter Katherine and I love pumpkin spice. Last year we whipped up a Starbucks Copycat Pumpkin Spice Latte, complete with Homemade Dairy-Free Pumpkin Spice Sauce. We’ve also baked Frosted Pumpkin Bars, Pumpkin Roll Cake, Pumpkin Pasties, and Pumpkin Sugar Cookie Cobbler spiked with warm spices. And this fall, we’re craving cookies.

    Vegan Pumpkin Spice Snickerdoodles Recipe - dairy-free, egg-free, nut-free, kids can bake fall treat!

    Vegan Pumpkin Spice Snickerdoodles that Everyone will Fall For

    During the holiday season last year, my mom clipped a recipe for pumpkin snickerdoodles from USAToday. Katherine and I thought these cookies would be a perfect autumn treat. With a few alterations, we made the cookies dairy-free and vegan.

    These vegan pumpkin spice snickerdoodles have a crisp exterior and a soft, cake-like interior. Two days after baking, they tasted just as good as when they were fresh. This makes them a great make-ahead treat for football games, hayrides, bonfires, or any other fall activities you have planned. But I would double the batch if you’re expecting a crowd!

    Like many pumpkin spice-themed items, the cookies taste more of spice than of pumpkin. But the pumpkin does add a hint of seasonal flavor and a nice texture and color to these scrumptious snickerdoodles.

    Vegan Pumpkin Spice Snickerdoodles Recipe - dairy-free, egg-free, nut-free, kids can bake fall treat!

    Kids Can Bake Tips

    Children can help with almost every stage of the mixing and shaping of the cookies. Rolling them in the cinnamon sugar mix is especially fun! Older kids and teens can make the entire recipe by themselves.

    Vegan Pumpkin Spice Snickerdoodles Recipe - dairy-free, egg-free, nut-free, kids can bake fall treat!

    Special Diet Notes: Vegan Pumpkin Spice Snickerdoodles

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    4.5 from 2 reviews
    Vegan Pumpkin Spice Snickerdoodles
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    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.
    Author: Katherine and Sarah Hatfield
    Recipe type: Dessert
    Cuisine: American
    Serves: 18 to 20 cookies
    Ingredients
    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
    Instructions
    Cookies
    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.
    3.5.3229

    More Fun Vegan Cookies for Fall

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    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      10 Comments

      1. Hannah on September 25, 2022 1:52 pm

        Do we need cream of tartar or is there a substitute for it?

        Reply
        • Alisa Fleming on September 25, 2022 2:51 pm

          Cream of tartar is what makes them “snickerdoodles” vs sugar cookies. But they can still be tasty without. I haven’t made them without cream of tartar, so I can’t suggest a good tested substitute, but this post covers the options well -> https://www.simplyrecipes.com/the-best-cream-of-tartar-substitutes-5213170

          Reply
      2. Kristen on December 20, 2020 10:17 am

        These are SO delicious! I made them for a friend who is going dairy free while nursing her son, and I was so surprised at how good these are! And my friend loved them too! I just used Country Crock plant butter and the results were amazing! I did chill the dough before rolling to help them keep their shape.

        Reply
        • Sarah Hatfield on December 20, 2020 5:06 pm

          Thank you so much for taking the time to write, Kristen! And thank you for making note of your variations on the recipe. I’m glad you both enjoyed them.

          Reply
      3. Linda on October 17, 2020 10:14 am

        Can I make the dough the dough the day before and refrigerate it? Or will chilling it affect how the final product will turn out?

        Reply
        • Alisa Fleming on October 17, 2020 11:38 am

          Hi Linda, you can definitely do that! Sometimes chilled dough will rise a touch more and/or spread a little less. But overall, not much difference. A lot of people prefer the results with chilled cookie dough, and it’s easier to shape after refrigeration.

          Reply
      4. Shriya on September 30, 2020 7:35 pm

        Hi!! I’m a vegan teenager that LOVES pumpkin everything and this recipe is already one of my favorites (and I bake a LOT). I was about to start when I realized that I did not have any vegan butter, so I replaced in with coconut oil and the recipe worked just fine!!

        Reply
        • Alisa Fleming on September 30, 2020 9:18 pm

          That’s wonderful! So glad the recipe is a hit with you Shriya and thank you for sharing your coconut oil success.

          Reply
      5. Chelsea on September 30, 2019 5:17 pm

        Hello, I’m really excited to try this recipe, but I have one issue. I’ve read through the ingredients and instructions a few times and you never indicate when to mix in the pumpkin puree. Is it with the butter and sugar? Or later when the dry and wet ingredients come together?

        Thanks for putting this recipe together for dairy-allergy people like myself!

        Reply
        • Alisa Fleming on October 1, 2019 12:33 am

          That’s my fault in editing. Sarah beats it in with the spices. I’ve added it.

          Reply

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