Pumpkin Spice Vegan Snickerdoodle Cookies Recipe

Why You’ll Love This Recipe

These Pumpkin Spice Vegan Snickerdoodle Cookies are the perfect blend of warm autumn spices, a soft chewy texture, and a sweet hint of white chocolate. The addition of pumpkin puree makes them extra moist, and the cinnamon-sugar coating adds the signature snickerdoodle crunch. These cookies are perfect for cozy fall gatherings, Halloween, or just when you’re craving a seasonal treat that’s both comforting and indulgent. Vegan and full of flavor, they’ll be a hit with everyone!

Ingredients

For the Cookies:

• ½ cup vegan butter, room temperature (see notes)
• ½ cup vegetable shortening
• 1 cup cane sugar
• ½ cup brown sugar
• ⅓ cup pumpkin puree (not pumpkin pie filling)
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar (see notes)
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon kosher salt
• 1 cup mini vegan white chocolate chips (see notes)

For the Cinnamon Sugar Coating:

• ¼ cup sugar
• 1 tablespoon cinnamon
• 1 tablespoon pumpkin pie spice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cookie Dough:

1. Cream the Butter and Shortening: In a large mixing bowl or stand mixer, cream together the vegan butter, vegetable shortening, and both sugars for 4-5 minutes, until light and fluffy. Scrape the sides of the bowl as needed.
2. Add the Pumpkin and Vanilla: Add the pumpkin puree and vanilla extract. Cream together for another 1-2 minutes until fully combined.
3. Mix the Dry Ingredients: Stir in the flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Mix until just combined. The dough should be thick but smooth.
4. Add the White Chocolate Chips: Stir in the mini vegan white chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 1-2 hours, or preferably overnight. Chilling the dough helps prevent the cookies from spreading too much while baking.

Shape and Coat the Cookies:

1. Prepare the Sugar-Coating: In a small bowl, mix together the sugar, cinnamon, and pumpkin pie spice for the cinnamon-sugar coating.
2. Preheat the Oven: Preheat your oven to 325°F (163°C) for convection or 350°F (177°C) for a regular oven. Line a baking sheet with parchment paper or a silicone baking mat.
3. Shape the Cookies: Using a 1.5-inch ice cream scoop or a tablespoon, scoop the dough into small balls and roll them into smooth, round shapes.
4. Coat the Cookie Dough: Drop the dough balls into the cinnamon-sugar mixture and coat them well. Use a spoon to ensure the balls are thoroughly coated. For a flatter cookie, gently press down on the center of each dough ball with the bottom of a glass before placing them on the baking sheet.
5. Optional Decoration: If desired, you can add a few more white chocolate chips on top of each cookie for extra decoration and a little more sweetness.

Bake the Cookies:

1. Bake the Cookies: Place the cookies on the prepared baking sheet, spaced about 2 inches apart. Bake for 9-10 minutes, checking after 9 minutes. The edges should be golden, but the centers may look a little under-baked. This is okay because the cookies will continue to set as they cool.
2. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up while maintaining their soft, chewy center.

Serve:

1. Once cooled, serve these Pumpkin Spice Vegan Snickerdoodle Cookies with a warm drink or enjoy as an afternoon snack. They’ll stay fresh in an airtight container for several days.

Servings and Timing

• Servings: About 24 cookies (depending on size)
• Prep Time: 20 minutes (plus chilling time)
• Cook Time: 9-10 minutes per batch
• Total Time: 1 hour 30 minutes (including chilling time)

Variations

• Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend, making sure it contains xanthan gum for structure.
• More Spice: Add a pinch of cayenne pepper or black pepper to the dough for a spicier kick.
• Vegan White Chocolate Substitution: If you can’t find mini vegan white chocolate chips, use regular-sized chips or another dairy-free chocolate chip variety.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
• Freezing: You can freeze the dough before baking or freeze the baked cookies for up to 3 months. To freeze dough, scoop and roll into balls, then freeze on a baking sheet. Once frozen, transfer to a freezer bag or container. Bake directly from frozen, adding an extra minute or two to the baking time.

FAQs

1. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 1 week. Just make sure to bring it to room temperature before shaping into balls for easier handling.

2. Can I use a different type of sugar for the dough?

You can substitute coconut sugar or maple sugar for the cane sugar if preferred, but it may alter the texture slightly.

3. Can I skip the shortening in the recipe?

The shortening helps with the texture of the cookies, keeping them soft. If you don’t want to use shortening, you can substitute more vegan butter, but the texture may change slightly.

4. Can I make these cookies without the white chocolate chips?

Yes, if you’re not a fan of white chocolate, you can skip them or replace them with other vegan-friendly mix-ins, such as raisins, cranberries, or chopped nuts.

5. What can I use instead of cream of tartar?

If you don’t have cream of tartar, you can substitute it with 1 teaspoon of lemon juice or vinegar. This will help activate the baking soda for proper leavening.

6. How can I make these cookies crispy instead of soft?

For a crispier texture, flatten the cookie dough balls a little more before baking, or bake them slightly longer until they are golden and crispy around the edges.

7. Can I add more pumpkin flavor to the cookies?

To enhance the pumpkin flavor, you can increase the amount of pumpkin pie spice or add a tablespoon of pumpkin puree directly to the dough.

8. Can I make these cookies larger?

Yes, you can make these cookies larger, but be sure to adjust the baking time accordingly. Larger cookies will take a little longer to bake.

9. How do I get the perfect snickerdoodle texture?

Chilling the dough is essential for achieving the perfect snickerdoodle texture. It helps the cookies maintain their shape and ensures a soft, chewy center.

10. How can I make the cookies more decorative?

You can drizzle melted vegan white chocolate over the top of the cookies or add festive sprinkles for a more decorative touch.

Conclusion

These Pumpkin Spice Vegan Snickerdoodle Cookies are a delightful twist on the classic, with the addition of pumpkin, spices, and vegan white chocolate chips. They’re perfect for fall gatherings, holiday parties, or any time you crave a warm, comforting treat. Soft, chewy, and packed with flavor, these cookies are sure to be a hit with vegans and non-vegans alike! Enjoy!

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