Learn how to bake a delicious Single Serve Pumpkin Snickerdoodle Cookie! It’s soft and chewy, with crisp buttery edges, and the perfect hint of pumpkin spice.

Sometimes you just need a great big cookie! And that’s exactly what this recipe is: a single serve bakery-style pumpkin cookie that you can make at home. If you love snickerdoodles, you will absolutely adore this fun Fall twist.

And if you’re looking for more easy cookie recipes, check out my Chewy Chocolate Chip Pumpkin Cookies or these cardamom infused Nordic Sugar Cookies!

What is a Pumpkin Snickerdoodle Cookie?

You might be wondering “what is a single serve pumpkin snickerdoodle?” It’s basically a giant snickerdoodle cookie recipe – because sometimes you just don’t want to share! This recipe makes one large, soft and chewy pumpkin cookie with a crunchy cinnamon sugar coating and let me tell you, it’s delicious!

Oh you did want to share? Well technically this recipe makes one large cookie, but you can easily make 2 cookies out of this recipe, so it’s perfect for a date night dessert recipe. Or you could eat one, and save the other as treat for tomorrow. Just note, baking time will be shorter when making two cookies.

What’s the Difference between a Snickerdoodle and a Sugar Cookie?

They’re pretty similar except that snickerdoodle cookies have a sweet cinnamon-sugar coating and Cream of Tartar.

Cream of Tartar can be found in the spice section at the regular grocery store, and it’s what really sets these cookies apart. I keep a small container of it on hand at all times because these Pumpkin Snickerdoodles are seriously addicting!

How to Make Vegan Pumpkin Snickerdoodles

The full recipe is on the card below, but here’s a quick overview to give you some ideas and helpful tips!

Step One – Mix the Dry Ingredients

Combine all purpose flour with baking soda, cinnamon, ginger, allspice, and salt. Whisk so it’s evenly combined and then set aside.

Step Two – Mix the Wet Ingredients

In another bowl, combined softened butter, sugar, brown sugar, and pumpkin and mix very well. Then add the dry ingredients to the wet ingredients and form the dough into a ball.

Step Three – Roll in Cinnamon Sugar

Mix cinnamon and sugar together on a small plate, and roll the cookie dough ball in the mixture to evenly coat.

Step Four – Chill

Chilling before baking is actually super important! It makes for the BEST texture and better flavor too.

Step Five – Bake

Bake until slightly crackly on top and then enjoy with you favorite plant-based milk!

Tips for Making the Perfect Snickerdoodle Cookie

Make sure the butter is softened to room temp – if it’s too cold, you won’t get that light and fluffy texture when mixing. Just leave the butter out of the counter to soften for a few minutes, don’t do this in the microwave to avoid melting.

Mix but Not Over Mix – that really is the key to good cookies! When mixing the wet ingredients, mix like crazy! A good 1-2 minutes will help create a light and fluffy butter mixture which is exactly what you want. On the other hand, when mixing the dry ingredients, just mix until combined and stop there. You don’t want to over mix flour or it will make tough cookies.

Try Libby’s Pumpkin Puree – this isn’t sponsored, I just really like how realizable and consistent Libby’s brand is. It creates great flavor and texture in this recipe. Just check to make sure you have pure pumpkin puree, and not pumpkin pie filling!

Don’t skip the chill! I know it’s temping to jump straight to baking, but chilling is key for both texture and flavor. The butter needs to be soft to mix properly, but cold to bake properly. So chilling the dough for a few minutes will allow the butter to firm up and prevent flat cookies. This really is essential and 100% worth it!