They’re unbelievably soft and pillowy and undetectably gluten-free and vegan. It’s a win-win-win situation. Just 30 minutes stand between you and fall-filled cookie perfection. Let us show you how it’s done!
How to Make Pumpkin Snickerdoodles
The base of these pillowy pumpkin cookies starts the way many great cookies do: creaming the (vegan) butter and (coconut) sugar to add air pockets, which makes them light and fluffy. Then we add in pumpkin purée, which keeps the cookies moist and tender, plus pumpkin pie spice for BIG fall flavor. Yum! Next come the dry ingredients. First up is our NEW 1:1 gluten-free flour blend. It’s the gluten-free flour of our dreams and is ideal for the home baker who loves an effective replacement for all-purpose flour. It creates tender, fluffy, and undetectably gluten-free baked goods, and we can’t wait for you to try it! In addition to our dreamy flour, these pumpkin cookies need just a touch of almond flour and cornstarch for added flavor and fluffiness. After a quick mix, the cookie dough is ready for rolling in classic sugary snickerdoodle fashion! But it’s even better, because we swapped cinnamon for pumpkin pie spice. After baking, these cookies are soft, crackly, pillowy perfection. Time to whip up your favorite fall drink or pour a glass of (dairy-free) milk and dig in! We hope you LOVE these pumpkin snickerdoodles! They’re:FluffyPumpkin-ySubtly spicedPerfectly sweetQuick & easy& PERFECT for fall! They’re the ultimate treat to bring to fall gatherings or freeze before baking to enjoy fresh-baked fall flavor any time of year!
Love Pumpkin Recipes? Try These Next:
1-Bowl Vegan Pumpkin Muffins Creamy Pumpkin Pie Bars (V + GF) 1-Bowl Pumpkin Bread (V + GF) Vegan Pumpkin Sugar Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
