Snickerdoodle cookies are one of my favorites. Add pumpkin to them … and they’re even more endearing! Even if you don’t want pumpkin spiced everything (have you seen pumpkin potato chips yet?! YIKES!), you’ll love these melt-in-your-mouth pumpkin snickerdoodle cookies (a.k.a. sweet morsels of goodness).
These cookies are perfect for fall parties, bake sales, Halloween, Thanksgiving, Christmas or anything else. And when made with dairy-free butter, they are also dairy-free.
Pin it, save it, make it! 🙂
Ingredients
Topping
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Instructions
- Preheat oven to 350 degrees F and lightly grease cookie sheets with vegan butter
- Beat vegan butter and sugars until fluffy
- Stir in pumpkin puree, orange zest, egg and vanilla
- Mix in flour, baking soda, baking powder and all the spices
- Mix sugar and cinnamon for topping in a separate bowl
- Roll dough into one-inch balls or use cookie scoop
- Roll balls in cinnamon-sugar mixture and place on cookie sheets
- Flatten each cookie with the bottom of a drinking glass
- Bake 9-11 minutes in oven
Recipe Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
These look delicious! I can almost smell them! Would this recipe still work if I use real butter in place of the non-dairy butter?
Thank you. 🙂 Yes! Would love to hear from you after you make them. 🙂