If you’re anything like me, since social distancing measures have been put in place in my area, I was also craving a really basic and classic treats– enter snickerdoodles. Vegan Gluten-free Pumpkin Snickerdoodle Cookies use shelf stable pantry items, but pack tons of flavor.
Pumpkin Snickerdoodle Cookies are are vegan and gluten-free if you use rice flour like I did, but any flour on hand will work well. Let’s get baking!
Flour, canned pumpkin puree and chickpeas are combined with spices to make delicious, dough-y cookies. The chickpeas have aquafaba, which is the brine (soaked liquid) inside the can. You can learn more about aquafaba and other vegan dessert hacks in my post about egg alternatives for baking. If you only have dry chickpeas, you can make brine by taking the liquid dried chickpeas are soaked in overnight.
The sweetness of different kinds of sugar and the flavors of a few spices really are the stars in this recipe, so you won’t taste the pumpkin or aquafaba at all.
Time: 1 hour
Serves: 30 small cookies
Ingredients:
- 1 and 1/2 cup rice flour
- 1 teaspoon cinnamon + 1 teaspoon for coating the cookies
- 1/2 teaspoon allspice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup canned pumpkin puree
- 1/2 cup softened vegan butter
- 1/2 cup sugar + 1 tablespoon for coating the cookies
- 1/4 cup brown sugar + tablespoon for coating the cookies
- 1/4 cup aquafaba
Directions:
- Whisk flour, cinnamon, allspice, baking soda and salt in a medium bowl. Set aside.
- In a small bowl, use an electric whisker to froth aquafaba. Set aside.
- In a separate, larger bowl, use an electric mixer to combine butter, sugar and brown sugar. Once incorporated, add aquafaba, then pumpkin puree.
- Add bowl of dry ingredients to bowl of mixed wet ingredients.
- Place dough in the fridge for about 45 minutes.
- Set oven to 350° F. When dough is firm, scoop out 1 tablespoon-worth at a time and place on prepared baking sheet. The cookies dough won’t spread out very much, so the dough balls can be about 1 and 1/2 inches apart from each other.
- In a bowl, combine extra tablespoons of sugar and brown sugar, as well as 1 teaspoon of cinnamon. Roll dough into sugar coating.
- Bake for 10 to 15 minutes or until the cookies are set. If you’re not able to fit all of the dough onto the first batch, put the remaining dough back in the fridge while you wait for the first batch to bake.
Are you baking up a storm while spending more time at home than usual? If you end up making these vegan gluten-free Pumpkin Snickerdoodle Cookies, comment below or tag me in the final result!
