Lucy's Friendly Foods

Let’s get a little bit seasonal – Autumn seems to have become the pumpkin spice season -it’s absolutely everywhere, from lattes to candles. Since the temperature is dropping and the leaves are starting to turn, pumpkin spice was on my mind.

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So I had to jump on board with some rather delightful soft and sweetly spiced pumpkin spice sugar cookies. These are like a spicy version of a snickerdoodle, the all American cinnamon favourite. This a slightly soft spiced cookie, rolled in a spiced sugar before baking so it gets a lovely crispy shell. It would work perfectly alongside your PSL!

Pumpkin Spice Sugar Cookies aka Pumpkin Spice snickerdoodles

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
Prep Time 15 minutes
Cook Time 12 minutes
Course cookie
Cuisine American
Servings 6


  • 90 g dairy-free margarine
  • 75 g caster sugar
  • 25 g soft light brown sugar
  • 1 tsp pumpkin spice
  • 150 g plain flour
  • ½ tsp bicarbonate of soda
  • ¾ tsp cream of tartar
  • 1/2 tbsp dairy-free milk
  • to roll the cookies in;
  • 2 tbsp caster sugar
  • 1 tbsp pumpkin spice


  • Heat the oven to 180 degrees Centigrade. Line a cookie sheet with non-stick parchment
  • Cream together the margarine, caster and soft brown sugar until light and fluffy.
  • Add the pumpkin spice, flour, cream of tartar, bicarbonate, salt and milk and gently bring together to form a soft dough.
  • Roll six golf ball sized balls and roll in the pumpkin spice sugar, place well-spaced on the lined cookie sheets and lightly press down.
  • Bake for 10-12 minutes until puffed up and golden. cool for a couple of minutes on the trays before moving to a wire rack.
  • store in an airtight container for up to 3 days.


To make pumpkin spice, combine 50g caster sugar with 1 tsp ginger, 1 tsp cinnamon, ¼ tsp mixed spice and a pinch of nutmeg
Keyword cupboard raid cookies, pumpkin spice, snickerdoodles

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