So as you can probably tell I couldn’t make up my mind, which led me to make not one, but three holidays desserts for Canadian Thanksgiving. I have already highlighted my (and seemingly everyone else’s) favourite ice cream treat, Butter Brickle, as well as a vegan-paleo options in my Pumpkin Spice Balls. So today I bring you Pumpkin Spice Snicerdoodles. With the inclusion of real purréd pumpkin, these cookies have a soft, almost cake like texture. They are light and tasty, and you can make the case that you are eating your vegetables while you enjoy them 🙂 Happy fall to all!
Pumpkin Spice Snickerdoodles
makes approximately 4 dozen
- 2 3/4 cups flour (I have used all purpose or coconut and both work well)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 3/4 cups sugar (or sweetener of your choice)
- 2 sticks unsalted softened butter (vegan, soy-free butter works just great)
- 1 large egg
- 3/4 cup pumpkin puree
- 2 tablespoons ground cinnamon
- Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with parchment
- In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
- In second large bowl, cream the butter and 1 1/2 cups sugar
- Beat in the egg.
- Beat the pumpkin puree.
- Stir in the dry ingredients
- On a small plate mix the remaining sugar and cinnamon (this is for rolling)
- Roll a heaping tablespoon of dough into balls, roll the ball in the sugar mixture, and place it on the prepared baking sheet.
- Bake the cookies for about 10 to 12 minutes.
- Cool the cookies, serve and ENJOY!