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. 

Prep Time
1 hr 15 mins
Cook Time
8 mins
Total Time
1 hr 23 mins
4.34 from 6 votes
Pumpkin Snickerdoodles
Course: Dessert
Cuisine: Vegan
Keyword: Pumpkin Snickerdoodles
Servings: 18 cookies
Calories: 126 kcal
Author: Sarah McMinn
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
  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
Pumpkin Snickerdoodles with Chai
Amount Per Serving
Calories 126 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 104mg5%
Potassium 62mg2%
Carbohydrates 21g7%
Sugar 14g16%
Vitamin A 1300IU26%
Vitamin C 0.2mg0%
Calcium 10mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.