Pumpkin Snickerdoodles

To me snickerdoodles are one of the quintessential holiday cookies. They are soft, buttery, cinnamon-y, I mean… that just sounds cozy. So what better way to make these even more perfect for fall baking szn than adding PUMPKIN?! There isn’t!!! And let me tell you they are just, *chefs kiss.

I used Miyoko’s vegan butter and JUST egg as replacements for the real thing. After quite a few tests with these cookies and other baked goods, I’m convinced these two substitutions are the best replacements for getting the best vegan version.

These cookies were so soft, and had the perfect amount of pumpkin flavor. These will def be a holiday baking staple for me! Hope you enjoy!

Pumpkin Snickerdoodles

Prep Time 30 minutes
Cook Time 11 minutes
Course Dessert
Servings 24 cookies


Wet ingredients

  • 3/4 C cane sugar
  • 3/4 C brown sugar
  • 1 C butter
  • 1/2 C pumpkin puree
  • 1/4 C JUST egg
  • 2 tsp vanilla

Dry ingredients

  • 3 C AP flour
  • 2 tsp cream of tartar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1 tsp baking soda

Cinnamon Sugar coating

  • 1/4 C cane sugar
  • 1-2 Tbsp cinnamon


Step 1

  • cream together the butter and sugars. Then add in the pumpkin, the egg and the vanilla. Mix until all combined.

Step 2

  • add in all dry ingredients and mix until all dry bits of flour are combined. Do not over mix!

Step 3

  • scoop out cookies in 2 in balls and roll in hands until ball forms. Roll in cinnamon sugar mixture. Place on parchment lined baking sheet and gently press down tops.
  • bake at 350 for 9-11 mins. They will seem super soft but once they cool the firm up a bit. You don't wanna overbake these guys.
Keyword pumpkin, snickerdoodle