Vegan Pumpkin Snickerdoodles
Ingredients
The Cookie Dough
- ½ cup melted unsalted vegan butter
- ½ cup and 1 + ½ tablespoons pure pumpkin purée 140 ml
- 1 cup brown sugar
- 1 ½ tsp pure vanilla extract
- 1 ½ cups all purpose flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ceylon cinnamon
- ⅓ tsp cardamom
- ⅓ tsp ginger
- ¼ tsp nutmeg
- pinch of allspice
To Roll The Cookies In
- 3 tbsp white sugar
- 2 tbsp brown sugar
- 1 rounded tsp ceylon cinnamon
Instructions
- Mix all of the dry cookie dough ingredients together in a bowl.
- Whisk together all of the wet cookie dough ingredients in a separate bowl. Then pour the wet ingredients into the dry and mix to combine, but don't overmix. The cookie dough shouldn't be too wet or too dry. Cover the mixing bowl and chill the dough in the fridge.
- Once the dough has chilled for about 30-40 minutes, it should be quite firm. Remove the dough from the fridge.
- Preheat the oven to 175° C and prepare two baking sheets.
- Mix the cinnamon and sugar coating ingredients together in a small bowl.
- Scoop out cookies about the size of 1 ½ – 2 tbsp balls of dough. Roll them into round balls and then coat them evenly in the cinnamon sugar mixture. Space out the cookies evenly on baking sheets.
- Bake the cookies for roughly 11-14 minutes until the edges have set and turned a nice light golden colour and the cookies have puffed up. The cookies will continue to bake while they're cooling out of the oven so don't leave them in too long! Let the cookies cool for 5-8 minutes on the cookie sheets, then remove them to cooling racks.
- Store the cookies in an airtight container. Enjoy!!