Contents

Delicious Dairy-Free Pumpkin Snickerdoodle Cookies: Your Ultimate Fall Treat

There’s something inherently comforting and nostalgic about a classic snickerdoodle cookie. That soft, chewy texture, those delicate crackly edges, and the irresistible cinnamon-sugar coating – they’re a timeless favorite for a reason. But what if we told you that you could elevate this beloved treat to an entirely new level, infusing it with the quintessential flavors of autumn, all while keeping it completely dairy-free? Prepare to fall in love with these melt-in-your-mouth Pumpkin Snickerdoodle Cookies, a seasonal masterpiece that’s destined to become your go-to fall baking recipe.

Forget pumpkin-spiced *everything* (we’re looking at you, pumpkin potato chips!). These cookies strike the perfect balance, bringing warmth and subtle spice without being overpowering. The addition of pumpkin puree makes them incredibly moist and tender, while a thoughtful blend of fall spices complements the classic snickerdoodle tang. Plus, the fact that they’re dairy-free means more people can enjoy them, whether due to dietary restrictions or simply a preference for a lighter, plant-based indulgence. Get ready to bake a batch that will fill your home with the most inviting aromas and your taste buds with pure delight.

Why You Will Adore These Dairy-Free Pumpkin Snickerdoodle Cookies

These aren’t just any cookies; they’re a celebration of fall in every bite. Here’s why they’ll quickly earn a top spot in your recipe collection:

Seasonal Perfection: These pumpkin snickerdoodle cookies are ideal for any fall occasion. From festive Halloween parties and cozy Thanksgiving gatherings to holiday bake sales and everyday autumnal cravings, their warm flavors and inviting aroma make them a crowd-pleaser. They capture the essence of the season beautifully.
A Snickerdoodle Transformation: We take the classic snickerdoodle – already a star – and give it a fantastic fall makeover. The combination of cinnamon-sugar and pumpkin creates a harmonious flavor profile that’s utterly amazing. It’s the comforting familiar taste you love, with an exciting seasonal twist.
A Dream for Pumpkin Lovers: If you’re someone who eagerly anticipates pumpkin season, these cookies are tailor-made for you. They feature the rich, earthy flavor of pumpkin puree, balanced with the signature snickerdoodle spices, offering a delightful pumpkin experience without being overly sweet or cloying.
Thoughtfully Dairy-Free: As written, this recipe is completely dairy-free, making it a wonderful option for those with lactose intolerance, dairy allergies, or anyone following a vegan lifestyle. The use of vegan butter ensures a rich, buttery flavor and texture that rivals traditional snickerdoodles. If you don’t have dairy restrictions, feel free to use regular unsalted butter instead – the choice is yours!
Surprisingly Easy to Make: Don’t let their gourmet taste fool you; these cookies are straightforward to prepare. With simple steps and readily available ingredients, you can whip up a batch in no time, making them perfect for both experienced bakers and beginners.
Irresistible Texture: Expect a cookie that’s soft and chewy in the center, with those signature crinkled edges and a lovely light crispness from the cinnamon-sugar coating. The pumpkin puree adds an extra layer of moisture, ensuring every bite is tender and satisfying.

Key Ingredients and Why They Matter

Understanding the role of each ingredient will help you achieve the best results for these exquisite pumpkin snickerdoodle cookies. Each component plays a vital part in their flavor and texture:

Vegan Butter (or Regular Butter): This is the foundation of our cookie dough. Using softened vegan butter ensures that the cookies remain dairy-free while still providing the rich, tender crumb that snickerdoodles are known for. Softened butter (whether vegan or dairy) creams beautifully with the sugars, creating air pockets that lead to a light and fluffy texture. If using regular butter, ensure it’s unsalted to control the sodium content.
White and Brown Sugar: The combination of both sugars is key. White sugar contributes to the classic crisp edges and helps the cookies spread slightly, while brown sugar adds moisture, chewiness, and a subtle molasses flavor that complements the pumpkin. Firmly packed brown sugar ensures accurate measurement and the desired texture.
Pumpkin Puree: This is where the magic happens! Be sure to use 100% pure pumpkin puree and not pumpkin pie filling. Pie filling has added sugars and spices that would alter the cookie’s flavor profile. Pumpkin puree adds natural sweetness, moisture, and that unmistakable autumnal essence, giving the cookies their signature hue and soft texture.
Egg: Acts as a binder, providing structure and richness to the dough. It also contributes to the tender texture and helps the cookies rise.
Vanilla Extract: A crucial flavor enhancer that complements all the other ingredients, adding depth and warmth to the cookies. Don’t skimp on good quality vanilla!
All-Purpose Flour: The primary structural component. Sifting the flour isn’t strictly necessary but can help ensure a lighter texture and prevents lumps. Measure correctly by spooning flour into your measuring cup and leveling it off.
Fresh Orange Zest: This might seem like an unexpected addition, but orange zest truly brightens the overall flavor profile. Its bright, citrusy notes cut through the richness of the pumpkin and spices, adding a sophisticated layer of flavor that makes these cookies truly special. Don’t skip it!
Baking Powder and Baking Soda: These leavening agents work together to give the cookies their lift and characteristic texture. Baking soda reacts with the acidic cream of tartar (and pumpkin puree) to create tenderness.
Sea Salt: Balances the sweetness and enhances all the other flavors.
Spice Blend (Ginger, Ground Cinnamon, Cream of Tartar, Ground Nutmeg, Allspice): This carefully crafted blend provides the quintessential “pumpkin pie spice” flavor.
- Cream of Tartar: This is a non-negotiable ingredient for authentic snickerdoodles! It gives them their distinct tangy flavor and contributes to their chewy texture and characteristic crackly top.
- Cinnamon: The star of snickerdoodle flavor, both in the dough and the coating.
- Ginger, Nutmeg, Allspice: These warm spices round out the pumpkin flavor, providing that cozy, autumnal taste we all love.

Pumpkin Snickerdoodle Cookies

Kelly Kirkendoll

Pumpkin meets snickerdoodle in this incredible fall makeover of a cookie beloved by so many! These dairy-free delights are perfectly spiced, incredibly moist, and feature that classic snickerdoodle tang with a warm, autumnal twist. They are sure to be a hit at any gathering or simply for a cozy treat at home.

Print Recipe
Pin Recipe

Course Dessert

Cuisine Dairy-Free, American

Servings 5 dozen

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). Lightly grease your cookie sheets with vegan butter or line them with parchment paper for easy removal and cleanup.
In a large mixing bowl, beat the softened vegan butter (or regular butter) and both white and brown sugars together until the mixture is light, creamy, and fluffy. This step is crucial for incorporating air and creating a tender cookie.
Gradually stir in the pumpkin puree, fresh orange zest, egg, and vanilla extract. Mix until well combined and smooth, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, sea salt, ginger, ground cinnamon, cream of tartar, ground nutmeg, and allspice. Ensure all the dry ingredients are evenly distributed.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough; overmixing can lead to tough cookies.
In a small, shallow bowl, combine the 1/2 cup white sugar and 1 1/2 tsp ground cinnamon for your delicious cookie topping.
Roll the cookie dough into one-inch balls. For consistent size and even baking, use a small cookie scoop (about 1.5 tablespoons) if you have one.
Generously roll each dough ball in the cinnamon-sugar mixture, ensuring it’s fully coated. Place the coated balls onto your prepared cookie sheets, leaving about 2 inches between each cookie.
Using the bottom of a drinking glass or a flat-bottomed measuring cup, gently flatten each cookie dough ball slightly. This helps create those classic snickerdoodle crinkles.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and set, but the centers still look slightly soft. Remember that cookies continue to cook slightly after being removed from the oven.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and allows them to firm up.

Notes

For best results, ensure your vegan butter and egg are at room temperature before mixing. This helps create a smooth, emulsified dough. If you don’t have all the individual spices, you can substitute with 1.5-2 teaspoons of pumpkin pie spice blend, but the individual spices (especially the orange zest and cream of tartar) contribute to the unique snickerdoodle character. These cookies are best enjoyed fresh but store well.© Kitchen Gone Rogue. www.kitchengonerogue.com

Tips for Baking Perfect Pumpkin Snickerdoodle Cookies

Achieving bakery-quality pumpkin snickerdoodles is easier than you think with a few simple tips:

Room Temperature Ingredients: This is a golden rule for most baking, and it’s especially true here. Softened butter and a room temperature egg emulsify better, creating a smoother, more uniform dough that bakes evenly.
Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to tougher, less tender cookies.
Measure Flour Correctly: Too much flour can make your cookies dry and crumbly. Spoon the flour into your measuring cup and then level it off with the back of a knife. Avoid scooping directly from the bag, as this can compact the flour.
Use Pure Pumpkin Puree: As mentioned, ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices that will throw off the recipe’s balance.
Chill the Dough (Optional but Recommended): If your kitchen is warm or if you have time, chilling the dough for 30 minutes to an hour can help prevent the cookies from spreading too much and deepen the flavors.
Even Scooping: Use a cookie scoop (about 1.5 tablespoons) to ensure all your cookies are the same size. This leads to uniform baking and a more professional look.
Generous Coating: Don’t be shy with the cinnamon-sugar coating! A thick, even layer is what gives snickerdoodles their classic texture and spicy-sweet crunch.
Monitor Baking Time: Ovens can vary, so keep an eye on your cookies. They are done when the edges are lightly golden and set, but the centers still look slightly soft. They will continue to firm up as they cool. Overbaking leads to dry cookies.
Parchment Paper or Silicone Mats: These will prevent sticking, promote even baking, and make cleanup a breeze.

Variations and Substitutions

While these dairy-free pumpkin snickerdoodles are perfect as is, you can certainly experiment with a few adjustments:

Gluten-Free Option: To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but they will still be delicious.
Add-ins: For an extra treat, fold in 1/2 cup of dairy-free chocolate chips, chopped pecans, or walnuts into the dough before rolling.
Spice Adjustments: If you prefer more or less of a certain spice, feel free to adjust the amounts to your liking. A pinch of black pepper can even enhance the warmth of the pumpkin and other spices.
No Orange Zest? While highly recommended for its unique brightness, if you don’t have an orange on hand, you can omit it. The cookies will still be delicious, just with a slightly different flavor profile.
Pumpkin Pie Spice Substitute: If you don’t have individual spices, you can often substitute 1.5 to 2 teaspoons of a pre-mixed pumpkin pie spice blend for the ginger, cinnamon, nutmeg, and allspice. Remember to still include the cream of tartar!

Storage and Freezing Instructions

To enjoy your delicious pumpkin snickerdoodle cookies for longer, follow these storage tips:

Room Temperature: Store baked and 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 with the cookies; it will help keep them soft.
Refrigeration: While not necessary for freshness, you can store them in an airtight container in the refrigerator for up to a week.
Freezing Baked Cookies: Once completely cooled, place the cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen cookies to a freezer-safe bag or airtight container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature or gently warm in the microwave.
Freezing Dough: You can also freeze the raw cookie dough. Roll the dough into balls, coat them in the cinnamon-sugar mixture, and then freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag. When ready to bake, place frozen dough balls on a prepared baking sheet and bake for a few extra minutes (11-14 minutes), without thawing.

Serving Suggestions

These dairy-free pumpkin snickerdoodles are versatile and pair wonderfully with a variety of beverages and desserts. Serve them warm with a glass of cold dairy-free milk, a hot cup of coffee or spiced chai tea, or even alongside a scoop of vanilla bean dairy-free ice cream for an indulgent treat. They are also fantastic for school lunchboxes, as a dessert after dinner, or packed for a picnic on a crisp autumn day. No matter how you serve them, they are sure to bring smiles.

Tried this recipe?Let us know how it was!