Vegan Pumpkin Snickerdoodle Cookies
Soft, chewy, and coated in cinnamon sugar — these vegan pumpkin snickerdoodles bring cozy fall flavor to every bite. Made with real pumpkin purée and warm spices for the perfect autumn treat.
Servings 16
Ingredients
- 122g (½ c) Pumpkin Puree reduced to 60g (¼ c)
- 220g (1¾ c) All Purpose Flour
- 1 Tbs Pumpkin Pie Spice
- 5g (1 tsp) Cream of Tartar
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 168g (¾ c) Vegan Butter
- 220g (1 c) Brown Sugar
- 2 Tbs Ground Golden Flax
- 2 tsp Vanilla Extract
Pumpkin Spice Sugar:
- 72g (⅓ c) Vegan Granulated Sugar
- 1 tsp Pumpkin Pie Spice
Instructions
- Prepare the pumpkin puree: First we need to reduce the pumpkin puree by half, to get rid of the excess moisture. Don't skip this step! You can either pat it dry with paper towels or cook it on the stove top. I prefer the stove top method. In a small non-stick pan on med-low cook out the moisture until you reach 60g (¼ c), about 7-8 minutes. Set aside to cool while you prepare the rest of the ingredients.
- Make the flax eggs: In a small bowl whisk together 2 Tbs ground golden flax + 6 Tbs water. Set aside to thicken.
- In a medium bowl, combine the flour, pumpkin pie spice, cream of tartar, baking powder, baking soda and salt.
- In a stand mixing bowl with the paddle attachment or large bowl with hand mixer, cream together vegan butter and brown sugar. Mix until completely incorporated.
- Add in the flax egg mixture and vanilla extract. Mix well until emulsified, about 1 minute. Next, add in cooled, reduced pumpkin puree until just combined.
- Add the dry mix into the the pumpkin mixture and mix on low until just combined. Scrape the bowl to make sure everything is well incorporated. Wrap up dough and chill 4 hours or overnight.
- Prepare your space: Preheat oven to 350℉. Line 2 baking pans with parchment paper.
- Scoop chilled dough into 16 cookies, about 45g or 2Tbs each. Rolling each one into the pumpkin spice sugar.
- Bake for 11-13 minutes, until edges are golden brown and just set in the middle. Leave on pan for 10 minutes before transferring cookies to cooling rack to cool completely.