Vegan Pumpkin Spice Snickerdoodle Cookies
Looking for a gluten-free vegan cookie recipe? One that fits the seasonal pumpkin-spice cravings of your friend and family?Well, if you are looking, here is a great vegan cookie recipe to try. These cookies are soft, bursting with pumpkin flavor, and offer a new twist on your standard snickerdoodle cookie. Pretty easy to make using our Inspiration Bakery and Mixes Sugar Cookie Mix. You can even freeze the dough for later use., especially when time is tight before holiday feasts:)Find more recipes like this in Debbie's Cookbook for Charity and her new cookbook coming out with lots of great recipes for Breads, Pastries, Pies and of course Cakes.
Equipment
- Oven
- Saucepan
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- Bowls (1 large, 1 medium)
- Spatula
- Wire Whisk
- Large Spoon
- Cookie Scoop or Ice Cream Scoop
- Cookie Sheets (2)
- Parchment Paper
- Cooling Rack
Ingredients
Cookie Dough
- 1 Box Inspiration Bakery and Mixes Sugar Cookie Mix
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 3 1/2 Teaspoons Cinnamon (ground)
- 2 Teaspoons Pumpkin Pie Spice (or make your own with 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon each of ground nutmeg and ground ginger, and 1/4 teaspoon of ground cloves
- 3/4 Cup + 2 Tablespoons Margarine
- 6 Tablespoons Brown Sugar (firmly packed)
- 1 2/3 Cup Granulated Sugar
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup + 2 Tablespoons Pumpkin Puree
Sugar and Spice Cookie Coating
- 1/2 Cup Granulated Sugar
- 1/2 Teaspoon Cinnamon (ground)
- 1/2 Teaspoon Pumpkin Pie Spice (or make your own with 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon each of ground nutmeg and ground ginger, and 1/4 teaspoon of ground cloves
Instructions
- In a large bowl, whisk together Inspiration Bakery and Mixes Sugar Cookie Mix, baking powder, baking soda, 2 ½ teaspoons cinnamon, and 2 teaspoons of pumpkin pie spice. Set aside
- Put your margarine in a saucepan and melt it on low and let cool. Then put the cooled margarine in a medium bowl
- Add 1/4 cup packed brown sugar and 2/3 cup granulated sugar to the cooled margarine and whisk together until smooth. Add 1/2 teaspoon vanilla and 6 tablespoons of pumpkin puree, whisk again until well incorporated
- Pour the wet ingredients into the dry ingredients. Using a large spoon or spatula, mix everything together well. It will be a paste-like mixture
- Cover the dough with plastic wrap and put it in the refrigerator for at least an hour. You can store it overnight. The dough will be good for a few more days if you want to delay baking
- Preheat your oven to 375°F. If you kept the dough in the refrigerator overnight, remove the dough at least 30 minutes before you start making the cookies. Line your two large baking sheets with parchment paper
- Put the sugar and spice cookie-coating mixture in a small bowl so you can easily roll the dough balls in it
- Using a cookie scoop or an ice cream scoop, scoop up about 2 tablespoons of dough and roll into a ball. Flatten the ball into the shape you want the cookie to look like when it comes out of the oven (they don’t spread very well when cooking)
- Dip each of the flattened dough balls generously in the sugar and spice cookie-coating mixture one at a time and place them on a prepared baking sheet
- Put the cookie sheet in your oven. Bake the cookies for 14-16 minutes or until the edges are just set. The cookies will crack a little and be very soft. They may look underbaked
- Remove the cookie sheet from the oven. Let your cookies cool for about 5 minutes on the baking sheet before putting them on a cooling rack to cool completely
- Once cooled, serve your Pumpkin Spice Snickerdoodle Cookies to friends and family!
- Note on baked cookie storage: to store your cookies for a short time, put them in an airtight container for up to 5 days. The cookies will also store nicely while frozen for 2-3 months. Make sure the container is either a freezer bag or a container suited for freezing so ice does not collect in the container
- Note on freezing dough balls for later baking: you can also freeze your uncooked dough balls and use them when you please. Flatten the dough balls after they have hardened a bit in the freezer. Then, freeze for up to 3 months. When you are ready to bake them, thaw the flattened dough balls in the refrigerator overnight. Take them out of the refrigerator about 30 minutes before you want to bake them. Roll them in the sugar/spice mixture and bake, following the instructions above
