Pumpkin Snickerdoodle Cookies: the recipe to make them
published on 9 November, 2018 at 15:58
Ingredients:
1/3 cup vegan butter or coconut oil
1/3 cup pumpkin puree
1-1/2 cups brown sugar
1/3 cup non-dairy milk
1 tsp vanilla extract
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
3 tbsp cane sugar (for rolling, you may need more/less)
2 tsp cinnamon (for rolling, you may need more/less)
Directions:
Mix vegan butter, pumpkin puree and brown sugar until combined and fluffy. Add non-dairy milk and vanilla extract and stir until combined. In an other bowl, whisk together flour, baking powder and baking soda. Slowly add to wet mixture, stirring to form a dough. Form cookie dough balls and roll in the cinnamon sugar to coat. Place on baking tray, bake for 11-12 minutes at 350°F (170°).
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