Pumpkin Snickerdoodles with Chai

Start your seasonal baking off with these delicious vegan snickerdoodles. Made with pumpkin puree and spiced with the flavors of chai, these seasonal cookies are a guaranteed crowdpleaser. A soft and chewy cookie with a perfectly crispy outside, these delightful treats will be gone in minutes!

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Fall is in the air!

That means it's time to dust off the old whisk, don my apron, and get to work on some sweet and spicy Autumnal baking.

Where do we start? Pumpkin cookies, of course!

You're going to love these vegan pumpkin snickerdoodles. Flavors of allspice, cinnamon, and nutmeg are paired with aromatic black tea and vanilla to create cookies that are mouthwatering, delicious, and perfectly seasonal.

This pumpkin snickerdoodles recipe is so easy anyone can make it! In just a handful of simple steps, you will have these cookies ready to be eaten and enjoyed. Ahhh-mazing.

Recommended Ingredients & Equpiment

All you need for this recipe is a variety of spices and some other pantry staples. If you don't already have them on hand, you can find these items at any local grocery store.

Here is everything you need.

Ingredient Notes

• All-Purpose Flour - I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend with great success. (<<affiliate link)
• Cream of Tartar - This is a key ingredient in snickerdoodles. The cream of tartar gives the snickerdoodles that signature tanginess and provides the extra chewiness/pillowy-ness that we know and love about vegan snickerdoodles.
• Vegan Butter - Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
• Pumpkin Puree - Make sure to use canned pumpkin and NOT pumpkin pie filling.
• Granulated Sugar - Check out my guide to vegan sugars and alternative sugar replacements.
• Black Tea: You will need about two bags or one tablespoon of your favorite loose-leaf black tea.

Recommended Equipment

For these pumpkin snickerdoodles, you will need kitchen utensils, measuring cups and spoons, parchment paper or silicone baking mats, baking sheets, and a wire rack. (<<affiliate links)

Step-by-Step Instructions

Step One – Combine the Dry Ingredients

First, in a food processor, combine the flour, cream of tartar, spices, ginger, salt, baking soda, baking powder, and black tea.

Pro Tip: I recommend using a food processor to help blend up the tea into small granular pieces. However, if you do not have a food processor, finely mince the black tea before whisking together in a large bowl.

Step Two – Cream the Butter

Next, with a standup or handheld mixer, cream the butter, sugar, and vanilla until fluffy. Add the pumpkin puree and beat to combine. The pumpkin mixture will look curdled at this point which is fine. It will all come together in the end.

Pro Tip: Don't have a mixer? Cream the butter and sugar in a bowl with a wooden spoon. Just make sure the butter is warmed to room temperature.

Step Three – Combine Dry Ingredients

Next, slowly fold the flour into the butter and pumpkin mixture in two separate batches. Be sure not to overmix the dough or your cookies will become gummy and dense.

Wrap the dough in plastic and chill in the refrigerator for at least an hour before baking.

Pro Tip: To get that perfect texture, vegan snickerdoodle dough needs to be firm. For that reason, it is important not to skip the chill step in the recipe card below. Snickerdoodle dough should be chilled for at least 1 hour before rolling. If you are short on time, you can freeze the dough for about 20 minutes instead.

Step Four – Bake the Cookies

Preheat the oven to 375F. Prepare two baking sheets with parchment paper and set them aside. Roll the dough into balls and toss in cinnamon sugar.

Place the cookies on the baking sheets and bake for eight to ten minutes. Pull the cookies out when they are slightly underdone. They will continue hardening as they cool, giving you that delicious chewy texture. Let your vegan snickerdoodles continue cooking on the baking sheet for 5 minutes after pulling them from the oven before transferring them to a wire cooling rack.

Serving and Storing

Storing – Store the leftover pumpkin cookies in an airtight container at room temperature for up to five days.

Freezing – To freeze these cookies, allow the cookies to cool and transfer to an airtight freezer-safe container or bag. Freeze the cookies for up to three months.

Freeze leftover cookie dough for up to two months. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large Ziplock bag and return to the freezer. When you’re ready to bake, remove from the freezer, roll in cinnamon sugar, and bake!

Frequently Asked Questions

More Vegan Cookie Recipes

• Simple Vegan Oatmeal Cookies
• Easy Vegan Pumpkin Chocolate Chip Cookies
• Chewy Peanut Butter Cookies
• Ginger Molasses Cookies
• Salted Chocolate Rosemary Cookies

Pumpkin Snickerdoodles with Chai

Start your seasonal baking off with these delicious vegan snickerdoodles. Made with pumpkin puree and spiced with the flavors of chai, these seasonal cookies are a guaranteed crowdpleaser.

4.59 from 12 votes

Print Pin Rate

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 1 hour hour 23 minutes minutes

Servings: 18 cookies

Calories: 126kcal

Author: Sarah McMinn

Ingredients

Dry Ingredients

• 1 ¼ cup all-purpose flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon black tea, about 2 bags
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice

Wet Ingredients

• ½ cup 1 stick non-dairy butter (I used Earth Balance)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup pumpkin puree

Cinnamon Sugar

• ¼ cup granulated sugar
• 1-2 teaspoons cinnamon

US Customary - Metric

Instructions

• In a food processor, combine all the dry ingredients and pulse until well blended. Set aside. Note: I recommend using a food processor to help blend up the tea into small granular pieces. However, if you do not have a food processor, finely mince the black tea before whisking together in a large bowl.
• In a stand-up mixer with the paddle attachment, beat the non-dairy butter, sugar, and vanilla until light and fluffy. Add the pumpkin puree and beat to combine, scraping down the sides of the bowl as necessary. It will look curdled at this point which is fine. It will come back together when the flour is added.
• Add the flour mixture in two batches, scraping down the sides in between. Mix until it comes together. Do not over-mix. Once you have a uniform dough, wrap the dough in plastic wrap and chill for at least 1 hour.
• Preheat the oven to 375F. Line 2 baking sheets with parchment paper and set aside. Roll dough into balls about 1 tablespoon big, toss in cinnamon sugar. Place on the baking sheet and bake for 8-10 minutes. They should look slightly underdone but will continue to harden as they cool. Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire cooling rack to cool completely.

Notes

Storing and Freezing – Store the leftover cookies in an airtight container at room temperature for up to five days. To freeze these cookies, allow the cookies to cool and transfer to an airtight freezer-safe container or bag. Freeze the cookies for up to three months.

Make in Advance - Freeze leftover cookie dough for up to two months. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large Ziplock bag and return to the freezer. When you’re ready to bake, remove from the freezer, roll in cinnamon sugar, and bake!

Recipe Tips

1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
2. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you a gummy and dense cookie.
3. Don't press these cookies down, they will spread on their own in the oven to create that perfectly crinkled crust and pillowy texture.
4. Bake the cookies at a higher temperature. This allows extra chewiness on the inside while creating a delicate crispy shell on the outside. I choose to bake mine at 375F which, after a lot of trial and error, seems to give me the best texture inside and out.
5. Pull cookies out when they are slightly underdone. I found 8-10 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously chewy center.

Frequently Asked Questions

• Why are my cookies so flat? If you over-mixed the dough, the cookies can lose their pillowy texture during the baking process. Be sure not to overmix!
• Do I need to use black tea? Nope! If you want to enjoy the spices and pumpkin without the tea flavor, feel free to omit it. Or you can reduce the amount of black tea by half to experiment.

 

 

 

Nutrition

Calories: 126kcal | Carbohydrates: 21g | Fat: 4g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 62mg | Sugar: 14g | Vitamin A: 1300IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.5mg