Vegan Pumpkin Snickerdoodles

There are a few phrases that have quickly become the most beautiful music to my ears:

“I’ll take the baby, you can nap” (which was followed by a blissful, uninterrupted 90-minute nap)

and

“I’ll take the baby, go for a run” (which was followed by a delightful 50-minute run)

It probably helps that the baby is outrageously cute.

The fact that Mike said both of these things within a few hours of each other on Sunday meant I wanted to do something nice in return. Like bake cookies for him. Even though Mike isn’t vegan, he appreciates a good vegan cookie.

I made the original version of these last week and realized they’d be easy to veganize. I love how they turned out!

Recipe:
(adapted from Annie’s Eats)

makes about 2 dozen cookies

1/2 cup Earth Balance
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup pumpmkin
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg

1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ginger
pinch allspice

Preheat the oven to 350 F. Line two baking sheets with parchment or Silpats.

Beat the Earth balance and sugars together on a stand mixer on medium speed. Scrape down the sides of the bowl and add the pumpkin and vanilla. Mix well.

In a separate bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, and nutmeg together. Add to the dough and mix on low until the dough comes together.

Combine the sugar, cinnamon, ginger, and allspice in a small bowl.

Roll about a tablespoon and a half of dough into a ball, then roll in the cinnamon-sugar mixture. Flatten slightly on the lined baking sheet, then bake for about 10-12 minutes. Cool on the sheets for a few minutes, then cool completely on a wire rack.