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Vegan Pumpkin Spice Snickerdoodles

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Vegan Pumpkin Spice Snickerdoodles

These snickerdoodle cookies have a pumpkin spice kick that’s perfect for fall snacking. Or the Christmas cookie swap! They’re super soft inside with a crispy spiced sugar coating. Might have to pack a few in today’s lunch…

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  • Author: Richard Makin
  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Total Time: 50 mins
  • Yield: 20 cookies 1x

Ingredients

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Cookies

  • 1/2 cup (130 g) vegan butter (the kind in a block, at room temperature)
  • 3/4 cup (170 g) granulated sugar
  • 1/2 cup (115 g) canned pumpkin purée
  • 1 Tbsp vanilla bean paste or vanilla extract
  • 1 1/4 cups (160 g) plain white all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Spiced Sugar

  • 4 Tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Instructions

  1. For the cookies, place the vegan butter and granulated sugar in the bowl of an electric mixer and cream them together on high speed until smooth and light, 3-4 minutes. The color of the vegan butter should lighten a bit.
  2. Add the pumpkin puree and vanilla paste and beat again until fluffy.
  3. In a separate small bowl, sieve or whisk together the plain white flour, cream of tartar, bicarbonate of soda, salt, and spices. Add to the stand mixer bowl and beat on low until just combined.
  4. Cover and place in the fridge for 30 minutes (transfer the dough to a smaller bowl if needed).
  5. While the dough cools, preheat the oven to 160°C (320ºF) and line two baking sheets with baking parchment.
  6. For the spiced sugar, whisk together the ingredients in a small bowl and set aside. Taste test to be sure it’s good. Tasty, yes?
  7. Once the dough is cooled, remove it from the fridge. Use a cookie scoop to scoop a heaped tablespoon of dough. Drop the ball of dough into the spiced sugar and roll gently to coat. Transfer to the lined baking sheet and repeat with the remaining dough, spreading the cookies out across the parchment on both baking sheets to make sure they don’t touch as they bake. No touchy.
  8. Place both trays into the oven and bake for 10-12 minutes. The dough will spread and crisp up around the edges slightly but will still look slightly under-done in the center. Don’t worry – this is correct and will help the cookies to stay soft and chewy in the center.
  9. Remove the cookies and allow them to cool on the baking sheet for 5 minutes then transfer them to wire cooling racks to cool completely before serving.

Notes

There are a few tricks to making sure your snickerdoodles end up soft and light.

Tip #1: Make sure your vegan butter and sugar are properly creamed together. With most vegan butters this will only work if your ingredients are at room temperature. So be sure to take your vegan butter out of the fridge at least 2 hours before baking.

Tip #2: Make sure you don’t overwork the dough. Once flour is added, avoid mixing the dough whenever possible. Just mix until everything is combined then stop!

Tip #3: Finally, be sure to chill your dough for at least 30 minutes before scooping and rolling in the spiced sugar. Cold dough bakes slower, which means their centers will be perfectly under-baked when you remove the tray from the oven. The residual heat from the hot baking tray is enough to cook the cookies to that perfect soft bite!

Find it online: https://wickedkitchen.com/vegan-pumpkin-spice-snickerdoodles/

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