Pumpkin Snickerdoodles with Chai
If you were to wrap up fall in a single cookie you would have these vegan pumpkin snickerdoodles with chai straight out of the oven.
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If you were to wrap up all the things you love about Fall, toss them in cinnamon sugar, and throw it all in the oven at 400 degrees Fahrenheit for 8-10 minutes, you’d have these Pumpkin Snickerdoodles cookies.
Now that it’s cold(ish), grey, and rainy, (yay!) every afternoon, during this sweet spot which my kids are simultaneously occupied, I find myself pacing my kitchen dreaming up cookie recipes. Or doughnuts. Or muffins. It’s like I suddenly cannot have enough warm sweets around the house. And it’s not because I want to eat them (although that part is pretty fun) but there is something unequivocal to the calmness I find in baking.
And any calmness I can find these days, I submerge myself in fully.
It took me three batches (which neither I nor my neighbors minded at all) to perfect these Pumpkin Snickerdoodles cookies, but once I did…oh, my. These cookies are everything you love about snickdoodles – the crunchy outside giving way to a soft chewy inside, the slight tang of cream of tartar lingering a little bit after your last bite. But mixed with pumpkin, black tea, and all your favorite Autumal spices, these Pumpkin Snickerdoodles cookies are a little taste of nirvana.
Pumpkin Snickerdoodles with Chai
Ingredients
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon black tea, about 2 bags
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
Wet Ingredients
- 1/2 cup 1 stick non-dairy butter (I used Earth Balance)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
Cinnamon Sugar
- 1/4 cup granulated sugar
- 1-2 teaspoons cinnamon
Instructions
- In a food processor combine all the dry ingredients and pulse until well blended.
- In a stand-up mixer 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.
- Add the flour mixture in two batches, scraping down the sides in between. Mix until it comes together. Do not over-mix.
- Wrap the dough in plastic wrap and chill for at least 1 hour.
- Preheat the oven to 400F. 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
kathi says
Merry Christmas! I would love to make these today but am unsure of the black tea listed in the dry ingredients. Is this actually the dry tea that is used, or do we make 1T of tea from the two tea bags? I’ve never heard of eating dry tea!
Thanks!
Kathi
Maya says
This recipe is phenomenal! I’ve been using it for years now. My little sister is obsessed with them. Popular among vegans and non-vegans alike! I’m taking some into work tomorrow to share 😊
My only recommendation is to chill the dough for at least a couple hours so it’s easier to work with.
Debbie says
I made this recipe but with real butter. The dough was to die for! I cooked the first batch for 8 mins but they weren’t done enough to really hold together so the next batch went for 10 mins and that was perfect. I also cooled them down and packed them in a container but they got stuck to each other since they are so moist. That is perfectly fine since these are the best cookies I’ve ever had!