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Home » Recipes » Vegan Baking » Cookies & Bars » Pumpkin Snickerdoodles with Chai

Pumpkin Snickerdoodles with Chai

by Sarah McMinn / Posted: September 27, 2021 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 1 hr 23 mins

4.3K shares
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photo of glass and snickerdoodle cookie with Pinterest text
one stack of snickerdoodle cookies on white plates with text above
two photos of pumpkin snickerdoodles with milk and text in the center
Pinterest graphic for snickerdoodles with text on the photo
one stack of pumpkin snickerdoodle cookies with text underneath
two photos of pumpkin snickerdoodles with milk and text in the center

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!

one stack of seven cookies on two white plates with sugar and milk in background

Disclosure: This post may contain affiliate links.

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.


Table of Contents show
Recommended Ingredients & Equpiment
Step-by-Step Instructions
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Cookie Recipes
Pumpkin Snickerdoodles with Chai
Dry Ingredients
Wet Ingredients
Cinnamon Sugar

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.

ingredients shot with linen including vegan butter, pumpkin puree, black tea, granulated sugar, all-purpose flour, cinnamon, vanilla, salt, ginger, cloves, allspice, nutmeg, baking soda and powder, and cream of tartar

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

flour, baking soda and powder, salt, cinnamon, allspice, clove, ginger, nutmeg, and black tea in food processor on white surface

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

vegan butter and sugar in stainless steel bowl with vanilla. another shot of stainless steel bowl with pumpkin puree added to creamed butter and sugar

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

process shot of flour being added to pumpkin and butter mixture in stainless steel bowl

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

six cookies on a baking sheet with parchment paper next to cinnamon sugar

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.

carafe of milk with pumpkin snickerdoodle on the side. pumpkin snickerdoodles in the background with mug, cinnamon, and sugar.

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!

Tips and Tricks

  • The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  • Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you a gummy and dense cookie.
  • Don't press these cookies down, they will spread on their own in the oven to create that perfectly crinkled crust and pillowy texture.
  • 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.
  • 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

What does cream of tartar do in snickerdoodles?

The cream of tartar gives the distinct snickerdoodle tangy flavor while also offering its signature softness by activating the baking soda.

Why are my snickerdoodles 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.


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
seven cookies in a stack on two white plates with sugar and milk in background

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.
4.56 from 9 votes
Print Pin Rate
Prep Time: 1 hour 15 minutes
Cook Time: 8 minutes
Total Time: 1 hour 23 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
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« Healthy Pumpkin Hemp Muffins
Vegan Pumpkin Chili with Smoky Tempeh »

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 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Bridget Cousins says

    November 14, 2021 at 2:01 pm

    5 stars
    Absolutely delicious! I get so many compliments and positive reviews on these cookies.

    Reply
  2. Lea says

    August 29, 2021 at 10:00 am

    This is such a creative idea for a cookie!

    Reply
  3. kathi says

    December 25, 2020 at 9:38 am

    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

    Reply
  4. Maya says

    November 08, 2020 at 10:43 pm

    5 stars
    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.

    Reply
  5. Debbie says

    August 08, 2020 at 7:30 pm

    5 stars
    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!

    Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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