Pumpkindoodle Cookies (Vegan)
These pumpkindoodles are a soft, cake-like seasonal cookie full of pumpkin puree and warm fall spices.
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.