Soft and chewy pumpkin snickerdoodles are the most perfect fall cookie, full of warming fall spices and real pumpkin! Grab a cup of cider or glass of milk and dig into these easy seasonal cookies! (vegetarian, vegan option)
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugars until fluffy. Add pumpkin and vanilla and mix until well combined.
In a separate bowl, combine dry ingredients. Slowly add to wet ingredients and mix until just combined. Refrigerate dough for 30 minutes to 1 hour.
Meanwhile, combine sugar, pumpkin pie spice, and cinnamon in a small bowl.
Remove dough from the refrigerator and preheat oven to 350° F. Roll dough into 1 to 1-1/2 inch balls. I use a small cookie scoop. Roll dough in sugar mixture and place 2 inches apart on a cookie sheet lined with parchment or a silicone baking mat.
Slightly squish cookies down so they aren’t completely round. Bake 8-10 minutes or until golden. I like to slightly under-bake mine to get a nice chewy texture.
Remove from oven and let cookies cool on a cooling rack at least 5 minutes before enjoying.
For vegan option, use virgin coconut oil instead of butter, and replace sugars with coconut sugar or pure cane sugar.
There are no eggs in this snickerdoodle recipe. Eggs make the cookies more cakey, which is already achieved with the pumpkin.
Don’t skip the chilling step. The chilling is important for making sure your cookies don’t fall completely flat.
Don’t overbake. The cookie will look a little bit underdone when you take them out of the oven, but they’ll set up into perfectly soft, chewy cookies as they cool.