Snickerdoodles are my favorite cookies. They’re spicy and a bit tangy from the cream of tarter. Delicious.
So I set out to create a pumpkin spice snickerdoodle. That… didn’t happen, if you’ve read the title. But never fear! I created something just as delicious: a pumpkin spice sugar cookie!
It’s soft, since it gets its moisture from actual pumpkin. Too soft to qualify as a snickerdoodle, but hey. If you like the taste, just rebrand it to something else!
(I’m still working on that snickerdoodle recipe, but I think these cookies are just as good!)
They get their pumpkin spice flavor from five different spices. Of course, you can always use pre-made pumpkin spice – they sell it at most grocery stores, especially during the fall and winter. I like to craft my own perfect balance of spices though.
I’m also very into cinnamon and other spices. I wrote the recipe so it would have a nice taste of spice, but you can add more or less depending on your spice tolerance.
Not only is there pumpkin spice flavor on the outside of the cookie, I’ve also included some in the batter for extra festive flavor!
This recipe is fairly straightforward. Before you put your tray in the oven, be sure to press down lightly on each cookie with a glass in order to shape them. These cookies don’t naturally flatten, so shaping them prior to baking helps give them a nice round shape. It also helps them bake more evenly!
Now, onto the recipe:
Vegan Pumpkin Spice Sugar Cookies
Ingredients
Dough Ingredients
- 100 g (1/2 cup) vegan butter softened
- 100 g (1/2 cup) sugar (plus 50g/ 1/4 cup extra for rolling cookie dough)
- 50 g (1/4 cup) brown sugar
- 2 tsp vanilla extract
- 70 g (1/3 cup) pumpkin puree (not pumpkin pie filling!)
- 250 g (2 cups) all-purpose flour
- 1 tsp cream of tarter
- 1 pinch salt
- 1 tsp baking soda
Spice Mixture
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp ground ginger
- 1 tsp allspice
Instructions
- Preheat oven to 350°F (180°C). Line a pan with parchment or baking mats.
- Prepare the spice mixture by combining the cinnamon, nutmeg, cloves, ground ginger, and allspice into a small bowl. (You can also use prepackaged pumpkin spice if you prefer, but I like making my own.)
- Soften butter to room temperature (or put in the microwave for until soft but not melted). Cream with the sugars for around two minutes, or until light and fluffy.
- Add the vanilla and pumpkin puree and blend until combined.
- To a separate bowl, combine flour, baking soda, cream of tarter, salt, and 1 tablespoon of the spice mixture. Stir until combined.
- Add dry mixture into wet ingredients. Mix until just combined.
- To the remaining spice mixture, add 1/4 cup of sugar and stir until combined.
- Take a tablespoon of cookie dough, form into a ball, and roll in the sugar-spice mixture until covered. Place on the prepared baking sheet.
- When all the cookies have been rolled in sugar, press down on each one with a glass until they're flattened to a couple centimeters tall.
- Bake for 8-10 minutes. Let cool before eating.
Have you tried this recipe? Let me know how it turned out in the comments!
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