What a seriously beautiful time of year for mankind. As much as Thanksgiving is an “American” holiday, people all around the world celebrate it and/or have a similar holiday. Warms my heart that people all over gather around a table and have lots of good food and commune with one another. I pray for people today who don’t have much, that they have a full belly today and hope for the days to come to have food stability. Amen.
Vegan Pumpkin Snickerdoodle Cookies
- 1/4 cup Pumpkin Puree *
- 1/2 cup Organic white sugar
- 1/2 cup Coconut oil *
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Spice
- 1&1/2 cup Flour of your choosing *
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- 1 teaspoon Cinnamon and 2 tablespoons white sugar for rolling
Instructions: makes about 24
- Preheat oven to 350 degrees, lightly oil cookie sheet or use a silpat
- Blend melted coconut oil and sugar together with hand mixer or really strong arms and whisk.
- Mix in pumpkin puree and vanilla
- Sift all dry ingredients together except those for rolling
- Mix wet ingredients in the dry ones and mix (this part is best using your hands) and it’s fun!
- Mix cinnamon and white sugar together with a dash of pumpkin spice on a small plate
- Using your hands roll into 1 inch balls and roll into sugar/spice mix on plate
- Place on cookie sheet (I fit all 24 on one cookie sheet) about an inch apart and use two your hand to flatten them a little (this step not necessary but I like flatter, even cookies rather than domes)
- Bake for 8 mins, take out of oven and let cool for 10 mins on cookie sheet
- Eat, Enjoy and Celebrate
*I made my own pumpkin puree out of the large green/teal pumpkins, it’s amazing. Here’s how – easy as pie albeit messy.
Preheat oven to 325 degrees F (165 degrees C).
Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. -Freeze extras and use throughout the year.
*You can use vegan butter if you want a more buttery taste, but I love baking with coconut oil- so versatile!
* I used organic unbleached flour but you could use any flour really, GF flour blend if you need