VEGAN PUMPKIN SNICKERDOODLES

By blum099

Ingredients

• 1 cup Spelt flour or other flour (for gf, use a gluten-free flour blend)
• 1 Tbsp cornstarch or other starch
• 1/8 tsp salt
• 1 tsp pumpkin pie spice or 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup spiced pumpkin caramel ( 1/2 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/2 cup non dairy milk like coconut or almonds
• 1/8 to 1/4 tsp fine sea salt
• 1/2 to 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract)
• 1 Tbsp oil
• 1 tsp vanilla extract
• 1 Tbsp or more coconut sugar or other sugar (optional)
• To Coat
• 2 Tbsp granulated sugar
• 1 tsp ground cinnamon
• Method

Details

Adapted from veganricha.com

Preparation

Step 1

Method
In a bowl, mix the dry ingredients, flours, starch, salt, spices, baking powder and baking soda. Mix well.
Add the pumpkin caramel, oil and vanilla extract and mix to form a soft dough. Add a tsp or so non dairy milk if the mixture is too dry, or add a few Tbsp more flour if the mixture is sticky. Taste the dough and add a Tbsp or more sugar if needed.
Divide the dough into equal portions and roll them into balls. In a bowl, mix cinnamon and sugar. Roll each balls in the cinnamon sugar. Place on parchment lined sheet. Press with a fork to flatten. Chill for 10 minutes(optional)
Bake at pre-heated 350 degrees F for 11 to 12 minutes.
Notes
Note: The pumpkin caramel helps the pumpkin lose some of the extra moisture. If you use direct pumpkin, the cookies will be very soft.



PUMKIN CARAMEL:
Mix pumpkin puree, sugar, milk, salt and spices and pour into a pan at low-medium heat. Cook for 6 to 8 minutes to thicken. Mix in the vanilla and take off heat.
If the caramel is too thin. then chill for a few hours before using.