Snickerdoodles have been my favourite cookie for years.
And let’s be serious, people: we’re entering into the season of the PSL. What’s PSL, you ask? Pumpkin Spice Latte. It’s the season of pumpkin spice EVERYTHING, for that matter! It’s September, the Vegan Month of Food, so I’m ready to jump right in. This month, as a part of Vegan MOFO, I’m preparing to share some great fall inspired recipes with you.
I will admit, it’s difficult to feel the spirit of fall (crisp air, riding boots, and plaid) when it’s been 90° F — with a “real feel” of 107° F. I’m still rocking a tank top and shorts.
When I made this Pumpkin Spice Snickerdoodles Recipe, the smell of the pumpkin spice made me so happy. It made me think of growing up in Pennsylvania and the start of football season. These cookies make your whole house smell like that — and I want to share the Pumpkin Spice Snickerdoodles Recipe with you!
These fall snickerdoodle cookies are soft and chewy, with a hint of sweetness and spice. They remind me of a spicier pumpkin gob cookie. I know that some people hate raisins; you can omit them, or you can substitute dried cranberries. Nothing goes better with pumpkin than cranberries!
Pumpkin Spice Snickerdoodles RecipeCourse: Uncategorized
Adapted from Better Homes and Gardens
3/4 c. coconut oil, softened
1 c. coconut sugar
1/4 c. organic cane sugar*
1/2 c. canned pumpkin
2 tsp. vanilla-infused bourbon (learn more about infusing your own!)
1 1/2 tsp. baking powder, aluminum-free
1 T. flax seed, ground
3 T. water
1/2 tsp. sea salt
2 2/3 c. whole wheat pastry flour
3/4 c. raisins or dried cranberries
1/2 c. organic cane sugar, for rolling
1 T. pumpkin pie spice for rolling
*The first time I made these cookies, I omitted the cane sugar. For me, they were sweet enough. However, some people will like the added sweetness, and the cookies will spread out a bit more. It’s all personal preference 🙂
- For this Pumpkin Spice Snickerdoodles Recipe, preheat the oven to 350° F. Line two baking sheets with parchment paper.
- In a small cup, combine the water and flax. Stir and allow it to thicken for five minutes. In the meantime, combine the dry ingredients in a small bowl: flour, salt, pumpkin pie spice, and baking powder. Set it aside.
- In a large mixing bowl, cream the oil, sugar(s), pumpkin, and vanilla. When it’s ready, add the flax mixture and stir. Slowly incorporate the dry ingredients into the mix; stir the raisins (or cranberries) in by hand.
- Using a shallow bowl, combine your rolling sugar and pumpkin pie spice. With a cookie scoop, create uniform-sized balls of dough and roll them in the sugar mix. (I scooped mine, shaped it with my hands, and then rolled them in the sugar mix. The cookies stay together a little better.) Before baking, flatten each cookie a bit with your fingers.
- Bake the cookies for 12-15 minutes, depending on their size.
- These cookies are my first real taste of fall, and I am loving it…despite the sweltering weather. I hope you enjoy them too 🙂