Vegan Pumpkin Spice Snickerdoodles

Step 1

For the cookies, place the vegan butter and granulated sugar in the bowl of an electric mixer and cream them together on high speed until smooth and light, 3-4 minutes. The color of the vegan butter should lighten a bit.

Step 2

Add the pumpkin puree and vanilla paste and beat again until fluffy.

Step 3

In a separate small bowl, sieve or whisk together the plain white flour, cream of tartar, bicarbonate of soda, salt, and spices. Add to the stand mixer bowl and beat on low until just combined.

Step 4

Cover and place in the fridge for 30 minutes (transfer the dough to a smaller bowl if needed).

Step 5

While the dough cools, preheat the oven to 160°C (320ºF) and line two baking sheets with baking parchment.

Step 6

For the spiced sugar, whisk together the ingredients in a small bowl and set aside. Taste test to be sure it’s good. Tasty, yes?

Step 7

Once the dough is cooled, remove it from the fridge. Use a cookie scoop to scoop a heaped tablespoon of dough. Drop the ball of dough into the spiced sugar and roll gently to coat. Transfer to the lined baking sheet and repeat with the remaining dough, spreading the cookies out across the parchment on both baking sheets to make sure they don’t touch as they bake. No touchy.

Step 8

Place both trays into the oven and bake for 10-12 minutes. The dough will spread and crisp up around the edges slightly but will still look slightly under-done in the center. Don’t worry – this is correct and will help the cookies to stay soft and chewy in the center.

Step 9

Remove the cookies and allow them to cool on the baking sheet for 5 minutes then transfer them to wire cooling racks to cool completely before serving.