Pumpkin Snicker-doodle cookies
This past weekend found me desiring to bake again. Actually my brother was coming home and he missed out with my last baking adventure and had given me a hard time. Being the nice sister I am I made more. Only this time I was craving something with pumpkin. After a short search on Pinterest I came across the perfect recipe on a blog that can be found here. The original recipe wasn’t vegan but I made my cookies vegan.
- 1/2 cup coconut oil, melted
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- Stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
- Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
- Take dough of out fridge. Preheat oven to 350 degrees.
- Mix together remaining 1/4 cup of sugar and 1/2 teaspoon cinnamon. Roll about 1 tablespoon of dough into a ball, then coat in cinnamon sugar. Be generous! Repeat with the rest of the dough.
- Spread out on cookie sheet. Lightly press down to flatten ball as the cookies will spread slightly.
- Bake the cookies for 8-10 minutes. The cookies will look very soft, but will continue cooking enough as they cool. Allow cookies to cool on baking sheet.
I baked my cookies for only the 8 minutes and they were perfect. If you don’t want vegan cookies just substitute the 1/2 cup of coconut oil for 1/2 cup of butter (butter must also be melted). This recipe made 25 to 30 cookies.
Perfect cookie recipe for October!