Friday, September 28, 2012

Dessert: Pumpkin Snickerdoodles

These are the best cookies ever! I made this this past weekend and the entire family thought they were really good. Yes, they eclipsed the cookies I made the previous weekend. It is a shame the recipe only makes 2 dozen. I'll need to see if I can double it. This is another great recipe from Cate's World Kitchen.

1/2 cup vegan butter sticks (I used Nucoa, original recipe suggests Earth Balance)
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup pumpmkin
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ginger
pinch allspice
  1. Preheat the oven to 350 F. Line two baking sheets with parchment or Silpats.
  2. Beat the Earth balance and sugars together on a stand mixer on medium speed. Scrape down the sides of the bowl and add the pumpkin and vanilla. Mix well.
  3. In a separate bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, and nutmeg together. Add to the dough and mix on low until the dough comes together.
  4. Combine the sugar, cinnamon, ginger, and allspice in a small bowl.
  5. Roll about a tablespoon and a half of dough into a ball, then roll in the cinnamon-sugar mixture. Flatten slightly on the lined baking sheet, then bake for about 10-12 minutes. Cool on the sheets for a few minutes, then cool completely on a wire rack.
Other Details:


  1. Do you have any preference on type of flour? I was planning on using all purpose flour (because I am making these for a cookie potluck), but when I make cookies for myself I like to use whole wheat. Which do you think makes a better cookie?

  2. I used Sir Arthur's Unbleached All Purpose Flour. I think whole wheat pastry flour would be good in this recipe. Regular whole wheat flour may be a little too dense, but you could try doing half-whole wheat, half-all purpose.