Vegan Pumpkin Snickerdoodles
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 7 1x
- Category: Dessert
Ingredients
Scale
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.
