Pumpkin Snickerdoodles

A friend decided to have a Thanksgiving holiday party this year and asked us to bring something festive. Since I love ANYTHNG pumpkin and I love cookies this recipe was the perfect fit. This is adapted from Happy to be a Tableof  Two. I used Wholesome’s Fair Trade Natural Cane Sugar instead of the evaporated cane juice used. I love the texture this sugar gives cookies.

Pumpkin Snickerdoodles
Cookies:
3¾ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ tsp. ground cinnamon
¼ tsp ground nutmeg
1 cup Fleischmann’s Unsalted Margarine or Earth Balance, at room temperature
1 cup Wholesome’s Natural Cane Sugar of evaporated cane juice
½ cup light brown sugar
¾ cup pumpkin puree
1 flax “egg” (1 T ground flax seed + 2 T warm water)
4 tsp vanilla extract

Topping:
½ cup evaporated cane juice
1 tsp ground cinnamon
½ tsp ground ginger
Pinch of allspice

To start, make your flax “egg” and set aside at least 10 minutes to thicken. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. In an electric mixer, beat together the non-dairy margarine, cane sugar and light brown sugar on medium-high speed until light and fluffy. Blend in the pumpkin puree. Beat in the flax “egg” and vanilla until incorporated. Slowly add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed. I love this trick.

Bake the cookies for 11 minutes, or until just set and baked through. Let cool and transfer to a wire rack. Repeat with the remaining dough.

These cookies got rave reviews from all! Make some today!