Pumpkin Snickerdoodles (and they're egg-less)

Happy Election Day! I hope we all let our voices be heard today by voting.

Since we haven't had enough treats with Halloween being just last week, I thought it was a good time to post some cookies. Fall, Halloween and Thanksgiving are the perfect time to bust out the pumpkin recipes (although I think it is ok to cook with pumpkin year-round, if I can find it).  I just love the combination of pumpkin with all the yummy spices... cinnamon, nutmeg, cloves, ginger and allspice. Not only do they make the house smell heavenly while baking, they taste so delicious!!

This recipe combines all the fall yumminess (you know pumpkin and all the above-mentioned spices) with a classic favorite - snickerdoodles. It doesn't get any better than this, I promise!

Pumpkin Snickerdoodles

For the cookies:
2 cups wonderflour

1 3/4 cups all-purpose flour

1 1/2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1 cup (2 sticks) butter, at room temperature

3/4 cup raw sugar

1/4 cup sucanat

3/4 cup pumpkin puree

1 Tbsp. ground flax mixed with 3 Tbsp. water

2 tsp. vanilla

For the coating:
1/2 cup raw sugar

1 1/2 tsp. pumpkin pie spice

In a medium bowl, combine flours, baking powder, salt, cinnamon and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in pumpkin puree. Beat in the ground flax mixed with water and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix until just incorporated. Cover and chill for at least 1 hour.

Preheat the oven to 350 degrees F. Spray baking sheet with non-stick spray or cover with silicone baking mat. Combine sugar and spices for coating in a small bowl and mix to blend. Scoop the dough (I like to use a small cookie scoop) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with remaining dough to fill the sheets, spacing dough 2-3 inches apart. Press on dough balls slightly to flatten (I use the bottom of a small bowl so they are evenly "smooshed".

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cookies cool on cookie sheet for 5 minutes before transfering to a wire rack to cool completely. Store in an airtight container.

Recipe adapted from Annie Eats

Jana

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