Introducing Vegan Pumpkin Snickerdoodles – the ultimate treat bursting with real pumpkin puree and a delightful pumpkin spice kick! These cookies are wonderfully soft, chewy, and fluffy, making them an absolute hit with everyone.
Why You’ll Love This Recipe:
- Vegan Pumpkin Snickerdoodles boast a soft, chewy texture with a delightful fluffiness.
- They offer a perfect balance of crispiness on the edges and a soft, gooey center.
- Packed with irresistible pumpkin spice flavor, they’re the ultimate seasonal delight.
- Quick and easy to whip up, requiring just 30 minutes of chilling time.
- Completely vegan, plant-based, and dairy-free for guilt-free indulgence.
- Easily adaptable to gluten-free diets with a simple switch to gluten-free flour blend.
- Infused with that classic tangy taste from the cream of tartar.
- This recipe is entirely nut-free, making it safe for those with nut allergies.
Tips And Tricks:
- Opt for runny tahini, almond butter, or cashew butter, avoiding those with palm oil for the best texture. I used plain tahini from Soom Foods.
- For accurate flour measurement, spoon it into your measuring cup and level it off with a knife. Avoid scooping, which can lead to dense cookies.
- Be cautious not to overmix the dough, as it can result in a gummy texture.
- Gently press down the cookies before baking to help them spread evenly.
- Aim to remove the cookies from the oven when slightly underdone for a crispy outside and chewy center.
Frequently Asked Questions:
- Can I use butter instead of tahini?
Absolutely! - Can I make these cookies gluten-free?
Yes, simply swap in a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s. I haven’t tested this recipe with oat flour, almond flour, or coconut flour. - Do I need to use cream of tartar?
While not mandatory, cream of tartar is responsible for that signature tangy flavor in snickerdoodles.
Vegan Pumpkin Snickerdoodles
Ingredients
Cookies:
- 1/2 cup runny tahini or butter/nut/seed butter alternative
- 1/2 cup granulated sugar
- 1/4 cup coconut sugar or brown sugar
- 2 teaspoon pure vanilla extract
- 1/3 cup pumpkin puree excess juice squeezed out
- 1.5 cups all-purpose flour
- 1.5 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 1/4 teaspoon salt
Cinnamon and Sugar Coating:
- 3 tbsp granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Begin by squeezing out excess juice from the pumpkin puree using paper towels to achieve a chewier texture.
- In a mixing bowl, cream together tahini, sugars, pumpkin puree, and vanilla extract until well combined.
- Add flour, pumpkin pie spice, cinnamon, baking powder, salt, and cream of tartar to the mixture, stirring until just combined. Avoid overmixing.
- Cover the dough and chill it in the fridge for at least 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Prepare the cinnamon and sugar coating in a small bowl.
- Scoop the chilled dough using a double cookie scoop, roll it into balls, and coat generously in the cinnamon and sugar mixture.
- Flatten the dough balls slightly before placing them on the baking sheet. Optionally, sprinkle more cinnamon and sugar on top.
- Bake for 12-15 minutes, then allow the cookies to cool slightly before transferring them to a cooling rack.
Notes
- Opt for runny tahini or an alternative nut/seed butter without palm oil for the best results.
- Spoon flour into your measuring cup for accurate measurement, avoiding scooping.
- Be cautious not to overmix the dough to prevent a gummy texture.
- Gently press down the cookies before baking to ensure even spreading.
- Aim to remove the cookies from the oven when slightly underdone for the perfect texture.