Description
These pillowy soft ‘brown butter’ pumpkin snickerdoodles are a dream- and you’ll never believe they’re entirely dairy free and made without eggs (so vegan!). With chewy edges and a soft, melt-in-your-mouth middle, these pumpkin snickerdoodle cookies have the perfect tang to sweetness ratio- and are downright irresistible after one bite, so you’ve been warned!
Ingredients
Pumpkin Snickerdoodle Cookies:
- 2/3 cup (150 g) vegan unsalted butter, room temperature*
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 g) pumpkin purée
- 1 teaspoon vanilla extract
- 1 tsp cream of tartar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 3/4 cup (220 g) all-purpose flour or gluten-free 1:1 baking flour
Sugar Coating:
- 1/4 cup (50 g) granulated sugar
- 2 tsp pumpkin spice blend
Instructions
- Prep: Measure out all ingredients. Read through instructions thoroughly before beginning.
- Brown the vegan butter: In a medium saucepan, heat the vegan butter on medium heat until it melts. It will start to bubble and darken. Continue stirring until the flecks turn a light brown color, being careful for the butter to not overflow from bubbling. It should weigh about 130 g at this point.
- Make the cookie dough: Pour the vegan browned butter into a medium mixing bowl, followed by the light brown sugar, sugar, pumpkin puree, and vanilla extract. Whisk to combine. Then add in the cream of tartar, pumpkin pie spice blend, baking soda, and sea salt. Whisk again until fully combined. Finally, add in the flour, and use a silicone spatula to fold the flour into the wet ingredients just until combined.
- Chill: Cover the cookie dough bowl and place into the fridge to chill for 30 minutes to 1 hour. Your dough should be firm and cold but malleable (and able to be rolled into a cookie dough ball!).
- While the cookie dough is chilling: Preheat the oven to 350F, and line 2 baking sheets with parchment paper. Whisk together the sugar and pumpkin pie spice blend in a small bowl, and set aside.
- Roll the cookie dough balls and coat them: Take a medium cookie scoop (about 1.5 tbsp), and scoop a cookie dough ball. Roll it between you palms to smooth the ball, then roll it in the sugar coating until evenly coated. Place the cookie dough ball onto the baking sheet, and repeat for the remaining dough, spacing the cookies about 2 inches apart. You should yield.
- Bake: Place the cookie sheets into the oven to bake (you can bake one on the middle rack and one just below on the lower rack, or wait until the middle rack frees up after the first round), and bake for 11-13 minutes, or until the edges are lightly golden, and the cookies have slightly puffed up and spread. Remove from the oven to let cool for 5-10 minutes on the baking sheet before transferring them to a cooling rack.
- Serve and enjoy! Serve the cookies warm or store them in an airtight container and freeze for up to 3 months.
Notes
Gluten free: I like King Arthur measure for measure baking flour here. Not all gluten-free blends are created the same, so be cautious, as I cannot test them all and verify if it will work.
Vegan butter: Miyoko’s browns the best followed by Plant Crock. I’m not the biggest fan of Earth Balance butter when browned- it tastes a bit processed and the cookies are too oily.
