Description
These soft, sweet Vegan Pumpkin Spice Snickerdoodles are wholesome and perfect for the holidays!
Ingredients
- ½ cups Coconut Oil, At Room Temperature
- ¼ cups Cooked, Pureed Pumpkin
- ½ cups Organic Brown Sugar
- ¼ cups Cold, Unsweetened Almond Milk
- 2 teaspoons Vanilla Extract
- 2 cups Whole Wheat Pastry Flour
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoons Cream Of Tartar
- ½ teaspoons Salt
- ¼ cups Organic Cane Sugar
- 2 teaspoons Cinnamon
Preparation
Preheat oven to 350ºF.
In a mixing bowl, beat together coconut oil and pureed pumpkin. Once the mixture is smooth, add brown sugar and beat it with a whisk for about 30 seconds, or until the mixture is smooth. Add cold almond milk and vanilla extract to the bowl and continue to beat for another 30 seconds. The temperature of the almond milk will cause the coconut oil to harden; this is okay!
Add flour, pumpkin pie spice, baking soda, baking powder, cream of tartar, and salt to the bowl. Mix the dough until everything is smooth and evenly combined.
In a small bowl, stir the cane sugar and cinnamon together.
Use a tablespoon to measure each ball of dough. Roll each tablespoon of dough into a ball before rolling it in the bowl of cinnamon and sugar to cover the surface of the dough. Place each ball of dough 2 inches apart on a baking sheet lined with parchment paper.
Bake the cookies for 8–10 minutes, depending on how well-done you like them.
