October 11, 2013

Pumpkin Snickerdoodle Cookies


Hello friends! Sorry about the lack of recipe updates! I've been VERY hard at work with some other projects and I've really neglected the blog. One of those projects I'm very happy to announce today...

I'M WRITING A COOKBOOK!! I can't wait for you all to see it. It's titled Super Sweet Vegan Treats and it's all completely desserts! I'm hoping to have it released by mid-November so you guys can get it before Thanksgiving and it will be sold exclusively through Amazon.com! I've been coming up with some amazing recipes for the book - and this is one of them. With the seasons changing and the pumpkin eating in full swing - I knew I couldn't wait to share it with all of you. Plus...I missed you all.

You can never have too many pumpkin recipes! Am I right? I made these cookies for my Dad's birthday. He's going to school for surgical technology (something I could never do!) and he brought them to one of his classes! Luckily everyone loved them - and I know you will too!

*Makes about 2 dozen cookies*

Ingredients:

2 1/4 cups all purpose flour
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon all spice
1/4 teaspoon salt
1/2 cup vegetable shortening
1/2 cup sugar
1/4 cup brown sugar
1/3 cup pumpkin
2 tablespoons applesauce
1 teaspoon vanilla

In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, all spice, and salt. Set aside.

In a large bowl, cream together the shortening, sugar, brown sugar, pumpkin, applesauce, and vanilla. Add in the dry ingredients and beat well with a mixer until dough forms.

Cover dough with plastic wrap and chill for at least 1 hour. Preheat oven to 350 degrees F.

Roll the chilled dough out onto a floured surface to about 1 inch thickness. Cut dough into small to medium sized circles and place on a greased cookie sheet. Top each circle with cinnamon and sugar.

Bake in a preheated oven for 10-12 minutes until the cookies are golden brown.

14 comments:

  1. These look yummy! So proud of you writing a cookbook, that's amazing! *hugs*

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  2. I'm looking forward to your cookbook & trying this recipe over the weekend. They look delicious!!

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  3. this is looks very delicious!!!!!

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  4. This looks sooo good! I'm not normally a snickerdoodle kinda gal, but these have me rethinking that big time! I love the pumpkin added to it. I think that's what makes these stand out from regular snickerdoodles.

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  5. These are super yummy, but mine were really crumbly. Why do you think? The only thing different I did was use GF all purpose flour instead of regular. Please help shed some light! Thanks.

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    1. Hey Abi! Thanks for trying the cookies! My guess is that the culprit was the gluten free flour. Did you use a binder like xanthan gum in the recipe as well?

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  6. These look so good! And oil free means they're healthy right? ;) I'll have to try.

    www.thejollyfox.com

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    1. Oh, I see the shortening now. Still trying them!

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