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Healthy Vegan Pumpkin Snickerdoodle on a rack

Healthy Vegan Pumpkin Snickerdoodles

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes (+20 Minute Rest Time)
  • Cook Time: 14-15 Minutes
  • Total Time: 35 Minutes
  • Yield: 20 Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

Healthy Vegan Pumpkin Snickerdoodles are the perfect fall treat: crispy at the edges, delightfully chewy in the center, and bursting with warm pumpkin flavor.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups + 1 Tablespoon (7.3 oz.) all purpose, white unbleached flour *
  • 1 Tablespoon cornstarch (or arrowroot powder)
  • 1 cup maple sugar (or other dry sugar) *
  • 2 teaspoons cream of tartar *
  • ¼ teaspoon pumpkin pie spice *
  • ¼ teaspoon cinnamon *
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt (+/-) *

Wet Ingredients

  • 1/3 cup pumpkin puree [canned]
  • 1/3 cup creamy almond butter, roasted (runny/drippy) *
  • 3 Tablespoons pure maple syrup
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice

Rolling Ingredients

  • ½ cup maple sugar (or other dry sugar)
  • 2 teaspoons cinnamon *

Instructions

  1. Preheat the oven to 350 F, middle rack.
  2. Line a large baking sheet with a silicone pad or parchment paper, set aside.
  3. Place the all the Dry Ingredients into a large bowl, whisk to combine.
  4. Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff wooden spoon to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the almond butter (and other wet ingredients) into the flour (dry ingredients), scrape down the spoon and the sides of the bowl, stir and mix intently. The batter will eventually come together and will appear thick and sticky.
  5. Place the dough in the freezer for 20 minutes or in the refrigerator for 30 minutes.
  6. In the meantime, place all the Rolling Ingredients into a medium-sized bowl, mix well, set aside.
  7. Remove the dough from the freezer/refrigerator. Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the batter into rounded lumps (dome shape), then roll into a smooth ball with damp hands, then place into the rolling sugar, roll the dough ball into the sugar mixture to evenly coat the ball, then place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does spread (or use 2 baking sheets). If using two baking sheets, switch top to bottom and bottom to top about halfway through the baking. Repeat until all the dough has been rolled and coated with the cinnamon/sugar mixture.
  8. Place in a 350 F preheated oven for 14 to 15 minutes (largely dependent upon the size of the cookies) or until fully set. Note: The cookies will puff high, then flatten near the end of the baking period.
  9. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.  

Servings:  Makes 20 cookies

Find it online: https://monkeyandmekitchenadventures.com/healthy-vegan-pumpkin-snickerdoodles/