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°).

Credit: https://www.youtube.com/watch?v=XoW2EFCHVSM

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