Pumpkin Snickerdoodles (vegan)

So…have you missed me? Yeah, I know it’s been awhile. I just kind of ran out of steam. Life was crazy busy, we didn’t really have much time to try new recipes, and I just kind of lost some momentum. Thanks for those of you who have stuck with us! I hope this is a new beginning! 🙂

That being said, it’s offically FALL today! Wahoo! Fall is my most favorite time of year and I just can’t get enough of apple cider, sweaters, boots, football and all things pumpkin! Nick loves snickerdoodles, so I did a little research, found a recipe I wanted to tweak, and boom! These cookies were born. And they’re delicious. I mean really delicious! They’re chewy and fluffy and perfectly pumpkin-y. Perfect for fall. Or any day, really! 😉

Vegan Snickerdoodles

Pumpkin Snickerdoodles:
(recipe adapted from Annie’s eats)
For the cookies:
3¾ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ tsp. ground cinnamon
¼ tsp ground nutmeg
1 cup (2 sticks) earth balance, at room temperature
1 cup evaporated cane juice
½ cup light brown sugar
¾ cup pumpkin puree
1 flax “egg” (1 T ground flax seed + 2 T warm water)
4 tsp vanilla extract

For the coating:
½ cup evaporated cane juice
1 tsp ground cinnamon
½ tsp ground ginger
Pinch of allspice

To start, make your flax “egg” and set aside at least 10 minutes to thicken. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the earth balance and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the flax “egg” and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Vegan Snickerdoodles

Bake the cookies for 11 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container. (I froze half of my dough for later!)

Vegan Snickerdoodles

Enjoy!

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3 thoughts on “Pumpkin Snickerdoodles (vegan)

  1. Never had a ‘snickerdoodle’ but they sound fun! Especially as my pumpkins are ripening nicely in the garden now 🙂

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