Description
Sweet, soft, and spiced to absolute perfection, these easy pumpkin snickerdoodles are the perfect dessert to indulge in this autumn. Not only are they vegan, but also gluten-free and refined sugar-free! They also take only 15 minutes to make, so let’s get baking!
Ingredients
- 6 tablespoons (85 g) refined coconut oil, softened*
- 1/3 cup (55g) coconut sugar
- 2 1/2 tablespoons (38g) pumpkin puree
- 1 tablespoon (0.5 oz) apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 3/4 cup (111g) Bob’s Red Mill Gluten Free 1:1 Baking Flour (or all purpose flour if not gluten-free)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/16 teaspoon ground cloves
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon (3g) baking soda
- 1/8 teaspoon salt
Coating
- 2 tablespoons coconut sugar (granulated sugar works as well)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F and and line a baking sheet with parchment or a silicone baking mat. Be sure that the rack is in the center of the oven.
- In a large mixing bowl, add in the coconut oil and coconut sugar. Using an electric hand mixer (or a whisk if you are doing this by hand), cream together the oil and sugar until fluffy and smooth. Add in the pumpkin puree, apple cider vinegar and vanilla extract and continue mixing until fully combined.
- Sprinkle in all of the the remaining ingredients (except for the topping) and mix well with a spatula until combined. Set aside.
- In a small bowl, whisk together the cinnamon and coconut sugar topping until uniform.
- Using a 1 tablespoon-sized cookie scooper, scoop balls of the dough and roll them in the cinnamon sugar mixture until fully coated. Place the dough balls on the baking sheet a few inches apart. Using your palm, slightly flatten the balls into 1/2-inch tall discs (this will help them spread while baking).
- Bake for 8 to 10 minutes, or until the edges are barely golden (the cookies will look underdone). Remove the baking sheet from the oven and allow the cookies to cool completely on the tray (very important, don’t touch them!). The cookies will settle and firm up as they cool.
Notes
- Softened vegan butter can be used in place of the coconut oil.
- Prep Time: 6 minutes
- Cook Time: 9 minutes
- Category: Dessert, Cookies, Fall
- Method: Oven
- Cuisine: Vegan, Gluten-free, Refined Sugar-Free
Keywords: Vegan, Gluten-free, Refined Sugar-Free, Dessert, Cookies, Fall, Pumpkin, Snickerdoodle
Where are the “notes”? I’ve been looking for 10 minutes on my phone and computer and I don’t see them anywhere but two ingredients have an asterisk by them… what for??
here is the note: Softened vegan butter can be used in place of the coconut oil.