Pumpkin Snickerdoodle Cookies
Pumpkin meets snickerdoodle in this fall makeover of a favorite cookie beloved by so many!
Servings: 5 dozen
Ingredients
Cookie Dough
- 1 cup butter (vegan or regular), softened
- 1 cup white sugar
- 1/2 cup fimly packed brown sugar
- 3/4 cup pumpkin puree
- 1 egg
- 1 1/2 tsp vanilla extract
- 3 1/4 cups all purpose flour
- 1 Tbsp fresh orange zest
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 tsp ginger
- 1 tsp ground cinnamon
- 1 tsp cream of tartar
- 1/4 tsp gound nutmeg
- 1/4 tsp allspice
Topping
- 1/2 cup white sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees F and lightly grease cookie sheets with vegan butter
- Beat vegan butter and sugars until fluffy
- Stir in pumpkin puree, orange zest, egg and vanilla
- Mix in flour, baking soda, baking powder and all the spices
- Mix sugar and cinnamon for topping in a separate bowl
- Roll dough into one-inch balls or use cookie scoop
- Roll balls in cinnamon-sugar mixture and place on cookie sheets
- Flatten each cookie with the bottom of a drinking glass
- Bake 9-11 minutes in oven
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
