Pumpkindoodle Cookies (Vegan)
Pumpkin snickerdoodles are a tasty seasonal treat with a soft, cake-like texture that perfectly captures the cozy flavors of autumn. These tiny, tender cookies are infused with smooth pumpkin purée and a blend of warming fall spices, then coated in a fragrant spiced sugar mixture for an extra layer of flavor. An incredibly easy bake that is perfect for using up that post-thanksgiving leftover pumpkin. These little cuties are dairy and egg free and take less than 30 minutes to whip up and bake. A tasty and festive treat that’s perfect for a relaxing weekend or to share at any autumn get-together.
What you will need:
Pumpkin puree (not pumpkin pie filling), combined with a blend of warm spices, is key to creating these delectable seasonal cookies. They offer an excellent way to make use of any leftover pumpkin after Thanksgiving. Additionally, the recipe relies on pantry-friendly staples, ensuring convenience and ease of preparation.
Ingredients:
- all-purpose flour
- baking soda
- cream of tartar
- ground cinnamon, ginger, nutmeg and cloves
- plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
- pumpkin puree
- vanilla extract
- cane sugar – I used Zulka Pure Cane Sugar
How to:
These cookies are as easy to prepare as they are delicious, so let’s get started. Pre-heat the oven to 350F and line two cookie sheets with parchment paper.
Combine all the dry ingredients in a small bowl—flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, and cloves. Whisk them together well, then set the bowl aside.
Put the butter and sugar in a medium bowl, then use a handheld mixer to cream them together on medium-high speed for about 2 to 3 minutes until light, fluffy, and creamy. Add the pumpkin puree and vanilla extract and mix on medium speed for 30 seconds to 1 minute, or until everything is well combined.
Mix the dry ingredients with the wet ingredients, then beat on medium speed with a handheld mixer until the flour is fully incorporated and no longer visible.
Combine the rolling sugar ingredients in a small container—sugar, ground cinnamon, ginger, nutmeg, and cloves. Stir well to mix everything together, then set the container aside.
Each cookie is 2 tablespoons of cookie batter. Scoop the batter and roll it between your palms to form a smooth, even ball. Coat the dough ball thoroughly by rolling it in the prepared sugar mixture until fully covered. Transfer the coated dough ball to a prepared cookie sheet. Repeat this process until all 16 cookies are formed and coated.
Bake the cookies for 10 to 12 minutes, then let them sit on the pan for 5 to 10 minutes before transferring them to a cooling rack. If you like, give the pan a couple of taps when it comes out of the oven to gently flatten the tops—totally optional. Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Pumpkindoodle Cookies (Vegan)
Ingredients
Cookie Batter
- 2 cups / 240 grams all-purpose flour
- 1½ tsp baking soda
- 1½ tsp cream of tartar
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¾ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup / 150 grams cane sugar
- 10 tbsp / 140 grams plant based butter with salt – room temperature
- 4 tbsp / 60 grams pumpkin puree
- 2 tsp vanilla extract
Rolling Sugar
- 3 tbsp cane sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
Instructions
- Preheat the oven to 350F and prepare 2 cookie sheets by lining them with parchment paper.
- To a small bowl, add all of the dry ingredients – flour, baking soda, cream of tartar, ground cinnamon, ginger, nutmeg and cloves. Whisk to combine and set the bowl aside.
- To a medium bowl, add the sugar and butter. Using a handheld mixer, cream the butter and sugar together on medium-high speed for 2 to 3 minutes. It should be light, and creamy.
- To the creamed butter and sugar, add the pumpkin puree and vanilla extract. Blend on medium speed for 30 seconds to one minute.
- Add the dry ingredients to the wet ingredients. Blend at medium speed until no more flour can be seen.
- Prepare the rolling sugar by adding the sugar, ground cinnamon, ginger, nutmeg and cloves to a small container. Mix well and set aside.
- Each cookie is 2 tablespoons of cookie batter. Scoop the batter, roll it between your palms to form it into a ball and smooth it out. Place the dough ball in the rolling sugar and roll it around until it is fully coated. Place the coated dough ball on a prepared cookie sheet. Repeat this process for all 16 cookies. I baked 6 cookies per cookie sheet.
- Bake the cookies for 10 to 12 minutes. As soon as the trays come out of the oven, I bang the pan 2 to 3 times to flatten the tops just a tad – this step is optional.Let the cookies cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.Store the cookies in an airtight container at room temperature.
