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My Darling Vegan
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. 

4.43 from 7 votes

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Prep Time:
1 hr 15 mins
Cook Time:
8 mins
Total Time:
1 hr 23 mins
 
Course: Dessert
Cuisine: Vegan
Servings: 18 cookies
Calories: 126 kcal
Author: Sarah McMinn
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
Cinnamon Sugar
Instructions
  1. In a food processor combine all the dry ingredients and pulse until well blended.
  2. 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.
  3. Add the flour mixture in two batches, scraping down the sides in between. Mix until it comes together. Do not over-mix.
  4. Wrap the dough in plastic wrap and chill for at least 1 hour.
  5. Preheat the oven to 400F. Line 2 baking sheets with parchment paper and set aside.
  6. 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.
  7. Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire cooling rack to cool completely.
Nutrition Facts
Calories Per Serving: 126
% Daily Value
Carbohydrates 21g 7%
Fat 4g 6%
Saturated Fat 1g 6%
Sodium 104mg 5%
Potassium 62mg 2%
Sugar 14g 16%
Vitamin A 1300IU 26%
Vitamin C 0.2mg
Calcium 10mg 1%
Iron 0.5mg 3%