Dairy-Free Pumpkin Spice Snickerdoodle Cookies for First Trimester

During my first trimester, I craved pumpkin in every form imaginable — from lattes to loaves, to anything that carried that cozy fall scent. But most days, the smell of butter melting in the oven was enough to turn my stomach.

These Dairy-Free Pumpkin Spice Snickerdoodle Cookies changed that. They gave me that nostalgic, spiced sweetness I missed so much — gentle, soft, and kind on my body.

I loved enjoying them with a cup of Dairy-Free Pumpkin Spice Hot Chocolate or my Decaf Pumpkin Spice Latte, letting the cinnamon and pumpkin fill the air without the heaviness that used to make me queasy.

Why This Pregnancy Pumpkin Spice Snickerdoodle Recipe for First Trimester Moms Works

• Dairy-free: Vegan butter and oat milk keep it light on the stomach.
• Nausea-friendly: Warm spices in pumpkin spice ease nausea naturally.
• Low effort: Quick-chill dough makes baking easier on low-energy days.
• Holiday inspired: Soft, cozy flavor brings holiday joy without the heaviness of traditional cookies.

Benefits of These Pregnancy-Friendly Pumpkin Spice Snickerdoodles For You & The Baby

They’re soft in the center, crisp at the edges, and coated in cinnamon sugar that sparkles just enough to feel special.

Each bite tastes like the holidays — but softer, calmer, and easier to handle when your senses are running high. Baking them became a slow, grounding ritual on days when I wanted to feel festive but still needed to be gentle with myself.

Prep Time: 15 minutes / Cook Time: 10-12 minutes / Total Time: 25-27 minutes + 30 minutes chill time / Yields: 16-20 cookies

Ingredients

• 1/2 cup dairy-free/vegan butter, softened
• 3/4 cup light brown sugar, packed (or dark brown sugar, packed)
• 1/3 cup pumpkin purée (not pumpkin pie filling)
• 2 tablespoons oat milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1/2 tablespoon ground cinnamon

Preparation Instructions for Pregnancy-Friendly Pumpkin Spice Snickerdoodles

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, use an electric mixer to cream together the dairy-free butter and sugar until light and fluffy.
3. Beat in the pumpkin purée, oat milk, and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Chill (Recommended): Cover the dough and chill it in the fridge for at least 30 minutes. This prevents the cookies from spreading too much.
7. In a small bowl, mix together the granulated sugar and cinnamon for the cinnamon sugar coating. Scoop the dough into small balls (about 1.5 tablespoons each) and roll each ball completely in the cinnamon-sugar mixture.
8. Place the dough balls 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are set and lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations For the Best Pregnancy-Safe Pumpkin Snickerdoodle Cookies

• Press down lightly: Sometimes the balls of dough don't spread at all and you'll end up with semi-baked/semi-burnt balls of dough. Prevent this by using your fingers to press down on the dough gently before baking. 
• Stay in the center rack: Never bake on the top oven rack because it's too cool (depending on your oven type). The bottom rack is too hot and will burn the cookies. For best results, always back in the center rack. Bake in batches as needed. 
• Pistachio Stuffed Pumpkin Snickerdoodles: Drop 16 teaspoons of Homemade Pistachio Butter on a parchment-lined baking sheet. Freeze for 2 hours. Stuff one frozen teaspoon of pistachio butter in the center of each ball of dough. Roll again and cover with cinnamon sugar. Bake as usual. 
• Peanut Butter Stuffed Pumpkin Snickerdoodles: Place 16 teaspoons of 1-Ingredient Peanut Butter on a parchment-lined baking sheet. Freeze for 1-2 hours. Stuff each ball of dough with a frozen teaspoon of peanut butter. Roll until smooth and coat with cinnamon sugar. Bake as usual. 
• Freeze cookie dough: Sometimes I'll foresee future cravings, which I satisfy by freezing half of the balls of dough rolled in cinnamon sugar. I'll set them on a baking tray, freeze for 1 hour or until firm, place in a freezer bag, and freeze for up to 3 months. Whenever I'm craving a freshly-baked cookie, I'll bake however many I want straight out of the freezer. 
• Make larger cookies: 2-3 tablespoons of dough will yield larger cookies. Make sure to leave 3-4" of space between them in the prepared baking sheet. 

What to Serve With These Pumpkin Spice Snickerdoodle Cookies

Here are my favorite ways to enjoy them: 

• With a cold glass of oat milk or a warm cup of tea.
• With my Starbucks Copycat Turmeric Golden Milk Latte for something cozy.
• If I'm craving matcha, with my Iced Dalgona Matcha Latte or Anti-Inflammatory Pistachio Matcha Latte.
• With a spoonful of Sugar-Free Almond Butter or Chocolate Hazelnut Spread for a "healthy" frosting.

How to Store These Pregnancy Pumpkin Snickerdoodles

• Counter: Store in an airtight container, away from direct heat and sunlight, for up to 2 days.
• Fridge: Place in an airtight container or bag for up to 7 days. Set at room temperature for 5 minutes before digging in. 
• Freezer: Spread out baked cookies on a baking sheet. Freeze for 1-2 hours until firm. Individually wrap in plastic wrap. Transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-30 minutes. 

FAQs about this Pumpkin Spice Snickerdoodle Recipe for Pregnancy 

1. Are pumpkin snickerdoodles safe to eat during pregnancy?

Yes! These Pumpkin Spice Snickerdoodles are made with pregnancy-safe ingredients. They’re gently spiced and made with pumpkin purée, which adds fiber and Vitamin A for a nourishing touch.

2. Can I eat cookies with pumpkin purée while pregnant?

Absolutely. Pumpkin is rich in Vitamin A, potassium, and fiber — all beneficial for digestion and the baby’s development. Just be sure to use pure pumpkin purée, not pumpkin pie filling.

3. How do I make snickerdoodles without butter or eggs?

This recipe uses vegan butter and oat milk to create that soft, chewy snickerdoodle texture without dairy or eggs — perfect for sensitive stomachs.

4. Why is pumpkin spice good during pregnancy?

Pumpkin spice blends (cinnamon, nutmeg, ginger, cloves) can help soothe nausea and improve digestion — especially when used gently in baked treats.

5. Can I freeze pumpkin snickerdoodle cookie dough?

Yes! You can freeze the rolled cookie dough for up to 3 months. Bake straight from frozen whenever cravings hit — no thawing required.

6. What’s the best dairy-free butter for baking during pregnancy?

Look for vegan butters made from coconut oil or avocado oil. They’re easier to digest and still create a rich, bakery-style texture.

A Note From My Chaotic Kitchen

If you’re in that tender, in-between stage — craving warmth and joy but needing everything to feel lighter — these cookies are your little reminder that comfort can be both sweet and kind to your body.

You deserve that balance, mama. One soft bite at a time.

For more cozy pregnancy-safe pumpkin recipes, check out my Pumpkin Spice Pancakes, Pumpkin Spice Waffles, and Cinnamon Pumpkin Banana Bread.