Description
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
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)
¼ cup sugar
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice (for the cinnamon-sugar coating)
Instructions
- 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.
- Add the pumpkin puree and vanilla extract. Cream together for another 1-2 minutes until fully combined.
- 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.
- Stir in the mini vegan white chocolate chips by hand, ensuring they are evenly distributed throughout 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.
- In a small bowl, mix together the sugar, cinnamon, and pumpkin pie spice for the cinnamon-sugar coating.
- 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.
- Using a 1.5-inch ice cream scoop or a tablespoon, scoop the dough into small balls and roll them into smooth, round shapes.
- Drop the dough balls into the cinnamon-sugar mixture and coat them well. 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.
- If desired, add a few more white chocolate chips on top of each cookie for extra decoration and sweetness.
- 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.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for structure.
- More Spice: Add a pinch of cayenne pepper or black pepper 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.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 9-10 minutes per batch
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 16 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg