These Eggless Pumpkin Snickerdoodles are crispy around the edges, soft and chewy at the centers! They'll become your new fave fall cookie! No chilling or wait time required.
Shape dough into 1-in. balls. Roll/toss the cookies in the sugar-cinnamon mixture until they're completely coated. Place the dough balls 2-in apart on the prepared baking sheet.
STORE at room temperature in an airtight container up to 5 days.
FREEZE: Cookie dough balls may be frozen for up to 2 months. After rolling cookie dough balls in sugar, place them on a plate or baking sheet and freeze until solid. After the dough is frozen, transfer to a freezer bag and store in the freezer for up to 2 months.
To bake frozen cookies, place frozen cookie dough on a cookie sheet lined with parchment paper or silicone baking mat. Bake for 10 - 12 minutes.
Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2 days. Allow dough coming to room temperature then continue with step 5.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.