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Vegan Pumpkin Snickerdoodles

Course Dessert
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 7

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.