Pumpkin Snickerdoodles (Vegan and Gluten-free)

If there was EVER a weekend for cookies, that is most positively it. How are you guys feeling? To say it’s a bizarre 12 months is placing in mildly. I do know it’s early December, however with being in a brand new metropolis, in an condominium with none of my typical Christmas decorations and no family- I admit that I’m struggling to really feel “Christmassy” this 12 months. We adorned our little condominium and every thing appears cute, however I do suppose we’d like some good quaint Christmas films and cookie baking to set issues straight round right here!

I’m going to publish my record of favourite Christmas Treats ASAP, however here’s a new cookie that I lastly discovered an exquisite vegan/gf model of and I’m so excited to share it with you! I’ve made different forms of the snickerdoodle previously, however that is by far probably the most correct recreation, and I might know since I’ve eaten dozens just lately.

Pumpkin Snickerdoodles (Vegan and Gluten-free)

The addition of pumpkin fluffs them up somewhat, after which they nonetheless have that barely crackly, cinnamon sugar dusting on the surface. They distinctively learn snickerdoodle and I’m pumped so as to add these to the baking repertoire!

Pumpkin Snickerdoodles (Vegan and Gluten-free)

Please inform me how you might be overcoming the strangeness of this particular season this year- I do know everyone seems to be in a distinct scenario and I might love to listen to how you might be coping.

Pumpkin Snickerdoodles (Vegan and Gluten-free)

The Best Snickerdoodles (vegan and gluten-free)

Author: 

Prep time: 

Cook time: 

Total time: 

Serves: 24

 

  • Cookies:
  • ½ cup vegan butter
  • ¾ cup sugar
  • 2 tablespoons canned unsweetened pumpkin puree
  • 2 teaspoons vanilla or maple extract
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 ½ cups Bobs Red Mill 1:1 Gluten-free Baking Flour (within the mild blue bag)
  • Topping:
  • ¼ cup sugar
  • 1 tablespoon cinnamon
  1. Preheat the oven to 350 levels. Prepare sheet pans with silpats or parchment paper.
  2. In a big bowl, cream collectively the vegan butter and the sugar. Add the pumpkin puree and the vanilla or maple extract and mix effectively till uniform. Sprinkle the batter with the salt and the baking soda and blend effectively. Sprinkle within the flour and blend effectively till you may have a tender cookie dough.
  3. In a small bowl, mix the cinnamon and sugar. Scoop gold ball sized balls of cookie dough and gently roll them in cinnamon sugar. Arrange them on a ready cookie sheet pan and go away loads of room for them to unfold as they bake.
  4. Bake them for 12-14 minutes till golden. Let them cool on the sheet pan after which switch them to a countertop with a spatula. Serve instantly or retailer within the freezer in an hermetic bag or tupperware.

3.5.3226

 

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If there was EVER a weekend for cookies, that is most positively it. How are you guys feeling? To say it’s a bizarre 12 months is placing in mildly. I do know it’s early December, however with being in a brand new metropolis, in an condominium with none of my typical Christmas decorations and no family- I admit that I’m struggling to really feel “Christmassy” this 12 months. We adorned our little condominium and every thing appears cute, however I do suppose we’d like some good quaint Christmas films and cookie baking to set issues straight round right here!

Pumpkin Snickerdoodles (Vegan and Gluten-free)

I’m going to publish my record of favourite Christmas Treats ASAP, however here’s a new cookie that I lastly discovered an exquisite vegan/gf model of and I’m so excited to share it with you! I’ve made different forms of the snickerdoodle previously, however that is by far probably the most correct recreation, and I might know since I’ve eaten dozens just lately.

Pumpkin Snickerdoodles (Vegan and Gluten-free)

The addition of pumpkin fluffs them up somewhat, after which they nonetheless have that barely crackly, cinnamon sugar dusting on the surface. They distinctively learn snickerdoodle and I’m pumped so as to add these to the baking repertoire!

Pumpkin Snickerdoodles (Vegan and Gluten-free)

Please inform me how you might be overcoming the strangeness of this particular season this year- I do know everyone seems to be in a distinct scenario and I might love to listen to how you might be coping.

Pumpkin Snickerdoodles (Vegan and Gluten-free)

The Best Snickerdoodles (vegan and gluten-free)

Author: 

Prep time: 

Cook time: 

Total time: 

Serves: 24

 

  • Cookies:
  • ½ cup vegan butter
  • ¾ cup sugar
  • 2 tablespoons canned unsweetened pumpkin puree
  • 2 teaspoons vanilla or maple extract
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 ½ cups Bobs Red Mill 1:1 Gluten-free Baking Flour (within the mild blue bag)
  • Topping:
  • ¼ cup sugar
  • 1 tablespoon cinnamon
  1. Preheat the oven to 350 levels. Prepare sheet pans with silpats or parchment paper.
  2. In a big bowl, cream collectively the vegan butter and the sugar. Add the pumpkin puree and the vanilla or maple extract and mix effectively till uniform. Sprinkle the batter with the salt and the baking soda and blend effectively. Sprinkle within the flour and blend effectively till you may have a tender cookie dough.
  3. In a small bowl, mix the cinnamon and sugar. Scoop gold ball sized balls of cookie dough and gently roll them in cinnamon sugar. Arrange them on a ready cookie sheet pan and go away loads of room for them to unfold as they bake.
  4. Bake them for 12-14 minutes till golden. Let them cool on the sheet pan after which switch them to a countertop with a spatula. Serve instantly or retailer within the freezer in an hermetic bag or tupperware.

3.5.3226

 

Recipe by Heather Christo (

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