Vegan Pumpkin Spice Snickerdoodles
Prep time: 
Cook time: 
Total time: 
Serves: 15 cookies
  • ¼ cup soft Vegan Butter (I use Earth Balance sticks)
  • ¾ cup Cane Sugar
  • 1 tsp Vanilla extract
  • ¾ cup pureed pumpkin
  • 2 tbsp pumpkin spice
  • 2 cups Flour (I used Bob's Red Mill to make this Gluten Free)
  • 1 tsp Cream of Tartar (if you can't find this eliminate it, cookies will still taste great!)
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 Flax egg (or other egg replacement)
  • 2 tbsp water
  • For rolling the cookies:
  • 2 tbsp Cinnamon
  • 4 tbsp Sugar
  1. Preheat the oven to 350F.
  2. Blend the sugar and butter together with a fork.
  3. Once blended well, add vanilla into this mix.
  4. In another bowl, prepare dry ingredients.
  5. Blend together flour, baking soda, cream of tartar, salt and pumpkin spice.
  6. Mix the sugar and butter into the dry ingredients until a dough forms.
  7. Add in pumpkin, flax egg, and water if necessary.
  8. Mix together cinnamon and sugar on a plate.
  9. With a spoon, scoop out a cookie size piece of dough and roll it in the cinnamon sugar, and place on a cookie sheet.
  10. Bake cookies for 15-20 minutes.
Recipe by World Wide Vegetarian at