Pumpkin Snickerdoodles
Cookies:
1 tablespoon ground flax seed
3 tablespoons warm water
1/2 cup coconut oil
1/4 cup vegan margarine
1/4 cup shortening
3/4-1 cup canned pumpkin (not pumpkin pie filling!)
1 1/4 cups sugar
1 1/2 teaspoons vanilla (or rum extract)
3 1/2 cups all-purpose flour (you could use cake flour for a more delicate cookie)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg Rolling Sugar:
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1. Combine flax and water and set aside. Cream coconut oil, vegan margarine and shortening. Make sure they are well combined. Add pumpkin and sugar and mix well.
2. Mix in flax mixture and vanilla. Combine dry ingredients and beat into wet ingredients about 1/3 at a time. Shape dough into a disc and refrigerate for at least 1 hour.
3. Mix together the rolling sugar ingredients. Preheat oven to 350 degrees F. Roll about 1 1/2-2 tablespoons dough into balls.
4. Roll in sugar mixture. Place about 2" apart. Flatten if you want a more crispy cookie, leave them as balls if you want a puffier, softer cookie. Bake 10-15 minutes.
These freeze well!
Source of recipe: Fiddling around in the kitchen.
SO HOW'D IT GO?
Those modifications sound great!! They sound like they would suit my personal taste more. I like lots of pumpkin and I don't like things as sweet. These were for Christmas baking, however, and my friends/family don't like pumpkin as much as I do and they like lots of sugar.
These are delicious! I had two freshly roasted sugar pie pumpkins, and I didn't feel like pie. These hit the spot! I didn't have any coconut oil, so I added another 1/2 cup of fresh pumpkin and cut back on the flour. I also reduced the sugar by 1/2 cup, which suited our house. As a consequence of these minor changes, they did need to back for 15-18 minutes, but it was well worth the (short) wait. What a great recipe! Thank you for sharing your kitchen creations with us.