The Ultimate Dairy-Free Pumpkin Snickerdoodle Cookies: Your New Favorite Fall Treat
As autumn leaves begin to fall and a crisp coolness fills the air, there’s nothing quite like the comforting aroma of freshly baked cookies wafting from the kitchen. While snickerdoodle cookies have always held a special place in my heart, the addition of pumpkin transforms them into an even more enchanting and utterly irresistible treat. Even if you’re experiencing a touch of pumpkin-spice fatigue (seriously, pumpkin potato chips?!), you’ll find yourself falling head over heels for these melt-in-your-mouth Pumpkin Snickerdoodle Cookies. And here’s a delightful bonus: this recipe is completely dairy-free, making them accessible to even more cookie lovers without sacrificing a speck of flavor or that classic chewy texture.
These cookies are more than just a seasonal indulgence; they’re a celebration of everything wonderful about fall. Imagine the warm spices of cinnamon, ginger, nutmeg, and allspice mingling with the subtle sweetness of pumpkin puree, all enveloped in a tender, fluffy cookie dough. Each bite is a harmonious blend of familiar comfort and exciting new flavors, crowned with that signature tangy, sweet, and spiced snickerdoodle coating. They are simple to make, yet yield impressive results, guaranteeing rave reviews from friends and family alike.
Why These Dairy-Free Pumpkin Snickerdoodle Cookies Are a Must-Bake
There are countless reasons why these pumpkin snickerdoodles will quickly become a cherished part of your fall baking repertoire. From their festive appeal to their thoughtful dietary considerations, they truly offer something for everyone. Here’s a closer look at what makes them so special:
- Festive Fall Favorite: These cookies are an absolute showstopper for any autumn gathering. Whether you’re hosting a lively Halloween party, contributing to a school bake sale, or preparing a delightful dessert for Thanksgiving, their vibrant color and inviting aroma make them a perfect fit. They embody the spirit of the season in every delightful bite, becoming a centerpiece of your fall festivities.
- Snickerdoodle Cookie Glam Up: We’ve taken the beloved classic snickerdoodle, known for its soft, chewy interior and signature cinnamon-sugar crust, and elevated it to new heights. The subtle earthiness and moisture from the pumpkin puree, combined with a symphony of warm spices, transform a simple cookie into an extraordinary autumnal masterpiece. It’s a flavor combination that will surprise and delight even the most discerning palates.
- Perfect for Pumpkin Lovers: For those who eagerly await pumpkin season all year long, these cookies are a dream come true. They offer a wonderfully balanced pumpkin flavor that isn’t overwhelming, allowing the traditional snickerdoodle notes to shine through beautifully. It’s the ideal way to get your pumpkin fix in a perfectly portable, incredibly satisfying form.
- Naturally Dairy-Free: One of the best aspects of this recipe is its inherent dairy-free nature. As written, these pumpkin snickerdoodle cookies cater to those with dairy sensitivities or anyone following a vegan lifestyle, without compromising on taste or texture. You’ll achieve the same rich, buttery mouthfeel using vegan butter, making them a fantastic option for inclusive entertaining. If dairy isn’t an issue for you, feel free to substitute with regular butter – the recipe is wonderfully adaptable!
The Secret to the Perfect Snickerdoodle: Cream of Tartar
What sets a snickerdoodle apart from other cinnamon-sugar cookies? The answer lies in one often-overlooked ingredient: cream of tartar. This acidic powder plays a crucial role in creating the snickerdoodle’s characteristic soft, chewy texture and slightly tangy flavor. It prevents sugar from crystallizing, resulting in a tender crumb, and it also activates the baking soda, contributing to a light and airy cookie. Don’t skip it! It’s what gives these pumpkin snickerdoodles their authentic snickerdoodle soul.
Baking Tips for Irresistible Pumpkin Snickerdoodle Cookies
Achieving bakery-quality cookies at home is easier than you think with a few simple tips. These suggestions will help ensure your dairy-free pumpkin snickerdoodles turn out perfectly every time:
Ingredient Selection and Preparation
- Vegan Butter: Choose a high-quality vegan butter that comes in stick form, as these tend to have a better fat content and perform more like traditional butter in baking. Ensure it’s softened to room temperature, which is crucial for creaming with sugar to create an airy base for your dough.
- Pumpkin Puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that will alter the flavor and consistency of your cookies. Drain any excess liquid from the pumpkin puree if it seems particularly watery; this prevents the cookies from spreading too much.
- Fresh Orange Zest: The orange zest might seem like a small detail, but it adds a bright, zesty counterpoint to the warm pumpkin spices, enhancing the overall flavor profile without being overpowering. Use a microplane zester to get fine zest, avoiding the bitter white pith.
- Measure Flour Correctly: For accurate results, spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and dry, dense cookies.
Mixing and Forming the Dough
- Don’t Overmix: After adding the dry ingredients to the wet, mix until just combined. Overmixing develops the gluten in the flour, which can lead to tough cookies. Stop mixing as soon as no streaks of flour remain.
- Chill the Dough (Optional but Recommended): While not strictly necessary, chilling the dough for 30 minutes to an hour can help firm it up, making it easier to roll and preventing the cookies from spreading too thin in the oven. This also allows the flavors to meld together more deeply.
- Consistent Cookie Size: Use a cookie scoop (about 1-inch in diameter) or a tablespoon to portion out your dough balls. This ensures all cookies bake evenly and have a uniform appearance.
- Generous Cinnamon-Sugar Coating: Don’t be shy when rolling the dough balls in the cinnamon-sugar mixture. A good, thick coating is essential for that signature snickerdoodle crunch and flavor.
- Flattening the Cookies: Gently flattening each cookie ball with the bottom of a glass before baking helps them spread evenly and achieve that classic snickerdoodle shape.
Baking and Cooling
- Preheat Oven Thoroughly: Ensure your oven is fully preheated to 350°F (175°C) before placing the cookies inside. An accurately heated oven is key to proper baking and texture.
- Don’t Overbake: Bake the cookies for 9-11 minutes. They should be set around the edges but still appear slightly soft in the center. They will continue to firm up as they cool. Overbaking will result in dry cookies.
- Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them retain their shape and prevents them from breaking.
Pumpkin Snickerdoodle Cookies
Kelly Kirkendoll
Pin Recipe
Ingredients
Cookie Dough
- 1 cup butter (vegan or regular), softened
- 1 cup white sugar
- 1/2 cup firmly packed brown sugar
- 3/4 cup pumpkin puree
- 1 egg
- 1 1/2 tsp vanilla extract
- 3 1/4 cups all purpose flour
- 1 Tbsp fresh orange zest
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 tsp ginger
- 1 tsp ground cinnamon
- 1 tsp cream of tartar
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
Topping
- 1/2 cup white sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease your cookie sheets with vegan butter or line them with parchment paper for easy release.
- In a large mixing bowl, beat the softened vegan butter and both white and brown sugars together until the mixture is light and fluffy. This step incorporates air, leading to a tender cookie.
- Gradually stir in the pumpkin puree, fresh orange zest, egg, and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, sea salt, cream of tartar, ginger, ground cinnamon, ground nutmeg, and allspice. Add this dry mixture to the wet ingredients, mixing until just combined and no streaks of flour remain. Be careful not to overmix.
- Prepare the topping by combining the white sugar and ground cinnamon in a small, shallow bowl. Set aside.
- Roll the cookie dough into one-inch balls. A small cookie scoop works perfectly for uniform sizing.
- Generously roll each dough ball in the prepared cinnamon-sugar mixture until fully coated. Place the coated balls onto the prepared cookie sheets, leaving about 2 inches between each to allow for spreading.
- Using the bottom of a drinking glass or a flat-bottomed measuring cup, gently flatten each cookie ball slightly.
- Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to set as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Serving Suggestions for Your Dairy-Free Pumpkin Snickerdoodles
These exquisite pumpkin snickerdoodles are delightful on their own, but they also pair beautifully with a variety of beverages and desserts. Serve them alongside a warm mug of dairy-free spiced cider, a pumpkin spice latte (made with oat or almond milk, of course!), or a classic cup of hot coffee or tea. For a decadent dessert, crumble them over dairy-free vanilla ice cream, or use them to create an unforgettable fall-themed cookie sandwich with a dollop of vegan cream cheese frosting in between. They also make wonderful edible gifts for friends, neighbors, and teachers during the holiday season.
Storage and Freezing Instructions
To keep your dairy-free pumpkin snickerdoodle cookies fresh and delicious for as long as possible, proper storage is key:
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For optimal freshness, place a slice of bread in the container to help keep them soft.
- Freezing Baked Cookies: Fully baked and cooled cookies can be frozen for up to 3 months. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or airtight container, separated by parchment paper to prevent sticking. Thaw at room temperature before serving.
- Freezing Dough: You can also freeze the raw cookie dough. Form the dough balls, roll them in the cinnamon-sugar mixture, and then freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag. When ready to bake, place frozen dough balls on a prepared baking sheet and bake as directed, adding a minute or two to the baking time. This is a fantastic way to have fresh cookies ready at a moment’s notice!
Frequently Asked Questions (FAQs)
Can I use pumpkin pie spice instead of individual spices?
Yes, you can. If you don’t have all the individual spices on hand, you can substitute the ginger, cinnamon, nutmeg, and allspice with 2-2.5 teaspoons of pumpkin pie spice blend. Adjust to your taste preference, but starting with 2 teaspoons is a good idea to prevent an overpowering flavor.
Do these cookies taste very “pumpkin-y”?
They have a noticeable but well-balanced pumpkin flavor, complemented by the traditional snickerdoodle spices. It’s not overwhelmingly pumpkin, but rather a harmonious blend that celebrates the essence of fall.
What if I don’t have cream of tartar?
Cream of tartar is essential for the classic snickerdoodle texture and tangy flavor. If you absolutely don’t have it, you can try substituting with 2 teaspoons of baking powder for every 1 teaspoon of cream of tartar and 1 teaspoon of baking soda. However, the texture and flavor will be slightly different.
Can I make these gluten-free?
While this recipe is naturally dairy-free, making it gluten-free would require testing with a good quality 1:1 gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum for best results. Start by replacing the flour measure directly and adjust liquid slightly if the dough seems too dry or wet.
Why did my cookies spread too much?
Several factors can cause cookies to spread: butter that’s too soft or melted, not enough flour, an oven that isn’t preheated properly, or an oven that’s too hot. Make sure your vegan butter is softened but still cool to the touch, and accurately measure your flour. Chilling the dough can also help if spreading is a consistent issue.
Enjoy the Flavors of Autumn!
These Dairy-Free Pumpkin Snickerdoodle Cookies are more than just a recipe; they are an invitation to embrace the warmth and coziness of the fall season. With their soft, chewy centers, crisp cinnamon-sugar coating, and comforting blend of pumpkin and spice, they are guaranteed to bring a smile to everyone’s face. Whether you’re baking for a special occasion or simply treating yourself to a delightful homemade dessert, these cookies are a perfect choice. So gather your ingredients, preheat your oven, and prepare to fill your home with the most wonderful autumn aromas. Happy baking!