Gluten-Free Vegan Pumpkin Snickerdoodle Cookies
These cookies are soft and delicious. They hit on all the fall flavors with pumpkin and cinnamon.
Ingredients
- 1/2 cup Vegan Butter, melted sightly & cooled 8 Tbsp. I use Melt or Earth Balance Sticks
- 1/4 cup packed brown sugar Can be light or dark brown sugar
- 1/2 cup granulated suger
- 1 tsp pure vanilla extract
- 6 tbsp Canned Pumpkin Squeeze some of the water out in a paper towel. See details in post.
- 1 & 1/2 cup Gluten-free 1 for 1 all-purpose flour mix King Arthurs Gluten-Free 1 for 1 mix
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 & 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup white chocolate chips Enjoy Life White Chocolate Morsels
Coating
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Slightly melt your vegan butter, and let it cool
- Measure out canned pumpkin into a paper towel, wrap the paper towel around the pumpkin, and give it a squeeze, then set aside
- Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no lumps remain in the sugar.
- Whisk in the vanilla extract and blotted pumpkin until smooth
- In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together.
- Pour the wet ingredients into the dry ingredients and mix a large spoon or rubber spatula.
- The dough should be soft. If added white chocolate, fold in the chips. It will take time to mix them in.
- Cover the dough with plastic wrap and let chill for 30 minutes.
- Remove the dough from the fridge and pre-heat the oven to 350 degrees
- Combined the sugar and cinnamon in a bowl for the snickerdoodle coating
- Scoop about 1.5 tablespoons of the dough and roll into a ball. Once formed, roll the dough in the sugar mixture.
- Place the dough ball on a cookie sheet and flatten it slightly with the back of a spoon or measuring cup. Repeat until you have 12 dough balls on the sheet.
- Cooke for 13-15 minutes or until the cookies are slightly brown on the edges and on top.
- Once slightly brown on the edges, remove from the oven and let the cookies sit on the sheet for a few minutes.
- Then move to the cooling rack to completely cooled.
- Once cooled, enjoy. Place in an air-tight container for up to a week.