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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

  • Author: Eric
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Gluten Free

Description

Pumpkin Snickerdoodles are soft, chewy cookies infused with warm cinnamon and nutmeg notes, enriched with pumpkin purée and plant-based butter. Perfect for cozy gatherings or a comforting snack, these cookies combine a tender texture with a balanced sweetness and inviting fall spices.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup plant-based butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin purée
  • 1 teaspoon vanilla extract (natural)

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free flour blend for variation)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 tablespoon ground cinnamon (natural), plus extra for rolling
  • 1/2 teaspoon ground nutmeg (natural)
  • 1/4 teaspoon salt

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon (natural)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Soften the plant-based butter for easier mixing. Measure all ingredients accurately to ensure perfect dough consistency.
  2. Cream Butter and Sugars: Using a mixer, beat the softened plant-based butter with granulated sugar and brown sugar until light and fluffy, approximately 3-4 minutes, creating air bubbles for a soft texture.
  3. Add Wet Ingredients: Gently mix in the pumpkin purée and natural vanilla extract until well combined, adding moisture and flavor to your cookies.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Gradually fold the dry mixture into the wet ingredients, careful not to overmix to maintain tenderness.
  5. Shape and Coat: Form dough into 1-inch balls. Roll each ball in a mixture of granulated sugar and cinnamon to coat evenly, creating the classic snickerdoodle texture.
  6. Bake to Perfection: Place cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes until edges are set but centers remain soft. Allow cookies to cool to firm up.

Notes

  • Use room temperature plant-based butter for optimal creaming and lighter cookies.
  • Remove cookies from oven when edges are set but centers appear slightly underdone to preserve chewiness.
  • Chill dough for 30 minutes if it feels too sticky to handle.
  • Use freshly ground cinnamon and nutmeg for the most vibrant flavor.
  • Measure flour using the spoon and level method to avoid dense cookies.
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 9g
  • Sodium: 90mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Pumpkin Snickerdoodles, Plant-based cookies, Soft cookies, Spiced cookies, Vegan cookies, Fall cookies, Gluten-free variation

Find it online: https://smartmealsguide.com/pumpkin-snickerdoodles/