Vegan Pumpkin Snickerdoodles
Soft, thick, and packed with seasonal warmth, these cookies feature real pumpkin purée and signature autumn spices. A classic cinnamon-sugar coating adds the perfect finishing touch to this plant-based fall staple.
Ingrédients
- 1/2 cup vegan butter · melted
- 1/2 cup brown sugar · packed
- 1/2 cup granulated sugar
- 6 tbsp canned pumpkin puree
- 2 tsp pure vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup granulated sugar · for topping
- 1 tsp ground cinnamon · for topping
Préparation
- 1
Beat the vegan butter and both sugars together in a large bowl or stand mixer using a paddle attachment until the mixture is creamy, approximately 2 minutes.
- 2
Incorporate the pumpkin puree and vanilla extract, mixing until fully combined while scraping down the bowl as needed.
- 3
Reduce the mixer to low speed and add the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice. Mix until just combined, ensuring the bottom and sides of the bowl are scraped clean.
- 4
Cover the dough and refrigerate for 1 hour to ensure the proper chewy texture.
- 5
Preheat the oven to 175°C and line two cookie sheets with parchment paper.
- 6
Scoop 1 1/2 tablespoons of dough and roll into a ball, then coat each ball in the extra cinnamon-sugar mixture. Arrange on the baking sheets at least 2 inches apart.
- 7
Bake for 11-13 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring them to a cooling rack to firm up.