Vegan Pumpkin Snickerdoodles

Posted on

Introducing Vegan Pumpkin Snickerdoodles – the ultimate treat bursting with real pumpkin puree and a delightful pumpkin spice kick! These cookies are wonderfully soft, chewy, and fluffy, making them an absolute hit with everyone.

Why You’ll Love This Recipe:

  • Vegan Pumpkin Snickerdoodles boast a soft, chewy texture with a delightful fluffiness.
  • They offer a perfect balance of crispiness on the edges and a soft, gooey center.
  • Packed with irresistible pumpkin spice flavor, they’re the ultimate seasonal delight.
  • Quick and easy to whip up, requiring just 30 minutes of chilling time.
  • Completely vegan, plant-based, and dairy-free for guilt-free indulgence.
  • Easily adaptable to gluten-free diets with a simple switch to gluten-free flour blend.
  • Infused with that classic tangy taste from the cream of tartar.
  • This recipe is entirely nut-free, making it safe for those with nut allergies.

Tips And Tricks:

  • Opt for runny tahini, almond butter, or cashew butter, avoiding those with palm oil for the best texture. I used plain tahini from Soom Foods.
  • For accurate flour measurement, spoon it into your measuring cup and level it off with a knife. Avoid scooping, which can lead to dense cookies.
  • Be cautious not to overmix the dough, as it can result in a gummy texture.
  • Gently press down the cookies before baking to help them spread evenly.
  • Aim to remove the cookies from the oven when slightly underdone for a crispy outside and chewy center.

Frequently Asked Questions:

  • Can I use butter instead of tahini?
  • Can I make these cookies gluten-free?
    Yes, simply swap in a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s. I haven’t tested this recipe with oat flour, almond flour, or coconut flour.
  • Do I need to use cream of tartar?
    While not mandatory, cream of tartar is responsible for that signature tangy flavor in snickerdoodles.

Vegan Pumpkin Snickerdoodles

Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Course Dessert
Servings 7



  • 1/2 cup runny tahini or butter/nut/seed butter alternative
  • 1/2 cup granulated sugar
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoon pure vanilla extract
  • 1/3 cup pumpkin puree excess juice squeezed out
  • 1.5 cups all-purpose flour
  • 1.5 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/4 teaspoon salt

Cinnamon and Sugar Coating:

  • 3 tbsp granulated sugar
  • 1 teaspoon ground cinnamon


  • Begin by squeezing out excess juice from the pumpkin puree using paper towels to achieve a chewier texture.
  • In a mixing bowl, cream together tahini, sugars, pumpkin puree, and vanilla extract until well combined.
  • Add flour, pumpkin pie spice, cinnamon, baking powder, salt, and cream of tartar to the mixture, stirring until just combined. Avoid overmixing.
  • Cover the dough and chill it in the fridge for at least 30 minutes.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Prepare the cinnamon and sugar coating in a small bowl.
  • Scoop the chilled dough using a double cookie scoop, roll it into balls, and coat generously in the cinnamon and sugar mixture.
  • Flatten the dough balls slightly before placing them on the baking sheet. Optionally, sprinkle more cinnamon and sugar on top.
  • Bake for 12-15 minutes, then allow the cookies to cool slightly before transferring them to a cooling rack.


  • Opt for runny tahini or an alternative nut/seed butter without palm oil for the best results.
  • Spoon flour into your measuring cup for accurate measurement, avoiding scooping.
  • Be cautious not to overmix the dough to prevent a gummy texture.
  • Gently press down the cookies before baking to ensure even spreading.
  • Aim to remove the cookies from the oven when slightly underdone for the perfect texture.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating