Vegan Pumpkin Snickerdoodle Cookies Recipe Without Eggs

Last Updated on September 22, 2026 by The Allergy Chef

Oh Hey! Fancy meeting you here at a snickerdoodle recipe without eggs. I hope you’re ready to bake because you’re in for a real treat today. These awesome vegan snickerdoodles feature pumpkin, and are perfect for fall.

Now, if you’d like a more traditional snickerdoodle cookie recipe, check this one out instead. It’s also egg and dairy-free, plus gluten free and more. Whilst both cookies have a lovely soft texture, I’ll warn you now, there’s no cream of tarter because my tasters are like, hard pass.

Table of Contents

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Top 9 Allergens, Top 14 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Citrus, Coconut, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: EOE, FPIES, GERD, Low FODMAP, Migraine Diet (Cleveland Clinic & Johns Hopkins) Vegan

Low FODMAP: Be sure to watch your portion size since pumpkin has a general limit of 2 ounces.
GERD Reminder: Make sure you serve a portion size that works for YOU. With too large a portion, this could be considered a high fat food due to the vegan butter content.

Tools Needed for This Snickerdoodle Recipe Without Eggs

Kitchen Scale (this is the one that I love)
Small Bowl 2x (one for flax gel and one for cinnamon-sugar mixture)
Stand Mixer with Paddle Attachment OR Electric Hand Mixer + Large Bowl
Baking Tray
Parchment Paper
Spatula (this is the one that I really like)
Cookie Scoop

Recipe Video

Give the video a watch if you’d like to see this delicious cookie recipe come together.

Related Baking Resources

Since you’re here for allergy friendly, gluten free, and egg free baking, here are a few related resources that can help you if you’re looking to up your game (and not just follow recipes). But also, just following great recipes and getting perfectly baked cookies each time isn’t a crime. To each his own.

Ingredients for This Snickerdoodle Recipe Without Eggs

Flax Gel/Bind

5 TBSP Golden Flax Meal (use this brand for best results)
10 TBSP Water (room temperature is fine)

Part 1 Ingredients

225g Dairy Free Butter (8 ounces)
180g Organic White Cane Sugar
150g Organic Dark Brown Sugar
2 tsp Organic Ground Cinnamon
1 tsp Sea Salt
3/4 tsp Organic Ground Vanilla (product example)
1/4 tsp Organic Ground Nutmeg

Part 2 Ingredients

160g Organic Pumpkin Purée (about 1/2 standard US can, this is the brand I use)
2 tsp Organic Vanilla Extract

Part 3 Ingredients (Dry Ingredients)

300g Sorghum Flour, superfine OR Brown Rice Flour, superfine
70g Organic Gluten Free Purity Protocol Oat Flour OR Organic Tiger Nut Flour (tuber, not a tree nut)
70g Millet Flour, superfine
30g Arrowroot
3 tsp Baking Powder

Cinnamon Sugar Mixture/Dip Ingredients

4 TBSP Organic White Cane Sugar (1/4 cup)
1 tsp Organic Ground Cinnamon

Critical Ingredient Notes for Your Egg Free Cookies

Sugar: Normally, I’d tell you that you can swap for other granulated sweeteners. However, this recipe needs to be made with cane sugar (white sugar and brown sugar). If you need refined sugar free snickerdoodle cookies, you can get that recipe here on my membership website.

Dairy Free Butter: If you don’t need vegan butter (one of my kids is allergic to milk), you can use cow’s milk unsalted butter instead. If you really want something interesting, you could even try goat’s milk butter when you make this great recipe.

Pumpkin: If you’re allergic to pumpkin, or simply sick of pumpkin this fall, swap for canned butternut squash purée or organic sweet potato purée. You can get those canned goods at an organic/natural grocery store, or order them online.

Gluten Free Flour: If you don’t need gluten-free flours, you can replace my blend with a total of 470g of an all purpose flour. If can be regular/wheat all purpose flour, or a gluten free all purpose flour blend.

When making this snickerdoodle cookies recipe, do NOT trade my gluten-free flours for a single flour such as cassava flour, rice flour, sorghum flour, almond flour, coconut flour, tiger nut flour (tuber, not a tree nut), and so on. A single flour replacement will not work.

Cinnamon Sugar Mixture: If you’ve got a wild streak in you, add other spices and change up this play on a classic cookie recipe. Think about other warm spices that will slot in perfectly (ginger, cardamom, nutmeg, and so on). Don’t go overboard though, or you’ll ruin your perfect snickerdoodle.

Instructions for This Snickerdoodle Recipe Without Eggs (With Pictures)

Perfect for Fall! Whilst this cookie recipe can be enjoyed year round, this twist on classic cookies is a great addition to your fall dessert rotation. I also have it on GOOD AUTHORITY that these pumpkin vegan snickerdoodle cookies are super delicious with ice cream (like a sandwich).

Bake Time & Oven Temperature: 325f/163c | 14 – 16 Minutes
Cool on Tray Time: 10 Minutes

Batch Size: Since these cookies aren’t freezer friendly, plan to make a half batch if you don’t have a lot of people around or an upcoming event to bring cookies to.

Combine your flax and water together in a small bowl, mix well, and set aside. Place your empty mixing bowl on your kitchen scale and tare to zero. I use a stand mixer with the paddle attachment to make this easy recipe. Measure in your Part 1 Ingredients (tare between weighted ingredients).

Cream (mix) together on medium speed for 30 – 45 seconds.

Turn your mixer off and add the Part 2 Ingredients(final wet ingredients). Mix again, then turn your mixer off.

Return the bowl to the kitchen scale (leave the paddle in the bowl for ease). Tare to zero, then measure in the Part 3 Ingredients (dry ingredients). Don’t forget to tare between weighted ingredients. Once everything is in, mix on low speed and you’ll see a thick crumb/dough start to form.

Turn the mixer off and add your flax gel. Mix again on low speed. Once the flax is a bit incorporated, Increase to medium speed and mix until your snickerdoodle cookie dough is fully formed. Turn the mixer off and set aside.

In a small bowl, combine the cinnamon sugar coating dip ingredients and mix together. Line a baking tray with parchment paper and use a cookie dough scoop to portion dough. Roll each portion of cookie dough into a ball, then roll the balls of dough through your cinnamon sugar mixture to completely coat the dough ball.

Place the snickerdoodle dough ball on your tray and press down a bit. When accounting for the natural spread of these gluten-free snickerdoodle cookies, you can comfortably get 12 cookies on a half sheet baking tray. If you put more than 12 on the tray, they’ll run into each other. This isn’t the end of the world, but it’s also not pretty (in case you’re here for the pictures).

Once your snickerdoodle cookies are all set, bake them in your preheated oven at 325f/163c for 14 – 16 minutes. Allow your cookies to cool on the tray for an additional 15 minutes before transferring.

When they’re done, your perfect cookie will be a little golden brown on the bottom, have a soft chewy center, be loaded with cinnamon flavor that compliments the pumpkin and have a little bit of a crisp on the edges.

Note: For the cookies pictured, I use a medium cookie scoop. A small cookie scoop is another great option and you have a lot of cute and little cookies to share with friends and family.

More Fantastic Egg Free Cookie Recipes

Cakey Sugar Cookies
Soft Baked Gingerbread Cookies (these have a great chewy texture)
Gluten Free Lemon Cookies (Vegan, Grain Free, Top 9 Free)
Eggless Chocolate Chip Cookies Without Vanilla (this an earthy, flavourful cookie)

How to Store Your Eggless Snickerdoodle Cookies

Your eggless snickerdoodles are great on the counter in a container for a few days. An airtight container is a good idea, in most locations. However, sometimes, an air-tight container can throw off the moisture content and your leftover cookies are kind of weird. It depends on where you live and the time of year. I don’t suggest storing these cookies in the fridge. When you store them in the refrigerator, the texture is a little off, especially if you eat one when it’s cold.

This egg free snickerdoodle cookie recipe is not freezer friendly. If you need to be able to make large batches of snickerdoodles, check out this vegan snickerdoodle cookie recipe instead. It’s the recipe from my award winning free-from bakery, and that one can be frozen. No matter what time of year it is, you can always find some of those bad boys in my freezer since my kids are BIG fans.

Q & A For Snickerdoodle Recipe Without Eggs

What’s the best brand of vegan butter?

Honestly, I can’t tell you because I haven’t used them all. I use the commercial 30 pound box from Earth Balance because it’s top 9 free and coconut free. All the commercial options usually contain some kind of allergen I like to avoid when baking (either because of the needs of my tasters, or the needs of the website).

So, you’d have to test them all side by side. However, in terms of performance, they’re all going to be nearly identical. When baked in a cookie situation, you won’t even be able to taste the differences/variations for the most part (unlike spreading butter on toast where you can really taste it, yanno?)

This article here on my website lists out the different brands that make vegan butter. Read them over, check out the websites, and maybe you’ll find something new to experiment with.

Will these cookies have a tangy flavor?

No, since there’s no cream of tartar and there isn’t anything overtly acidic to contribute to something tangy in this eggless snickerdoodle cookie recipe. If that’s your jam, you can try adding a little cream of tarter, or make a tangy glaze for your snickerdoodle cookies.

Can I use vegetable oil in place of the vegan butter?

No, you can’t swap the dairy free butter in this easy snickerdoodle recipe for vegetable oil, or any other oil that’s liquid at room temperature (olive oil, tiger nut oil [tuber, not a tree nut], etc.)

How do these compare to traditional snickerdoodle cookies?

Like classic snickerdoodle cookies, the cinnamon-sugar coating is still present, and it adds a fantastic pop of flavour with each and every bite. Unlike traditional snickerdoodles, there’s pumpkin. That’s going to be a pretty big shift in taste.

Texturally, these are similar to the gluten free, egg free, allergy friendly snickerdoodle cookies that were sold at my award winning free-from bakery for years.

The best part is, after you’ve made this delicious eggless recipe, if you want to have egg-free snickerdoodles that are more traditional, go make this cookie recipe as well.

Can I use baking soda instead of baking powder?

Nope, and I’m so glad you asked because they aren’t the same thing. Generally, you don’t want to use more than half a teaspoon of baking soda in a batch of cookies. If you use more, you’ll negatively impact the flavour. Some recipes can get away with up to a teaspoon, but more than that and people will KNOW.

Since this is a gluten free + egg free recipe, the baking powder is there to provide lift. If you want more lift and a tiny hint of tang you can add lemon juice or apple cider vinegar, but it’s really not necessary. Either way, don’t use a tonne of baking soda, since that will ruin your awesome vegan snickerdoodle cookies.

Is a cookie sheet the same thing as a baking tray?

A cookie sheet and a baking tray (also called a baking sheet) are similar, but not quite the same. Unfortunately, a lot of homemade cookie recipes online use the terms interchangeably. A baking tray is solid, without holes, and generally has some weight to it, which prevents warping. It’s also usually dishwasher safe.

On the other hand, a cookie sheet is lighter, usually doesn’t have a lip/raised border, and often has small holes all over to promote better airflow. These slight changes allow for most cookie dough balls to bake up to cookie perfection.

In terms of if you’ll see a huge difference between the two, that’s going to depend on the cookie recipe. Some genuinely require improved airflow to perform their best. If you’re following my recipe, know that for the best cookies, you’ll only need a standard baking tray.

Should I cool my cookies on a wire rack?

Nope, you don’t need to do that. I’ve been making free-from cookies professionally for over a decade, and guess what? I’ve never once used a cooling rack for cooling my free-from traditional cookies (or my wild cookie inventions).

All you need to do is allow the cookies to cool on the tray as instructed, then you can transfer them to the countertop without an issue.