While the name sounds lengthy and slightly pretentious, I had to share this recipe with you – and I really couldn’t decide what to name them! I accidentally stumbled upon these snickerdoodle cookie/biscuit hybrids while experimenting in the kitchen. I was originally inspired by these Pumpkin Snickerdoodles created by VeganRicha, and wanted to see what I could come up with.
These are a more dense cookie that’s almost a hybrid between a biscuit and a cookie in texture. It’s got a pumpkin caramel, which I also made following the recipe on Vegan Richa’s blog. It’s super easy and so delicious! They can easily be made gluten-free, and are free of dairy and lower in fat than your average cookie, as they contain no butter or eggs!
They take about 25-30 minutes in total, and are great for a last minute treat to bring to a party. The pumpkin spice flavour is subtle, and paired with the sweetness of the maple glaze, they’re highly addictive! Also, why do more cookies not come glazed?! It’s like the lovechild of a donut and a cookie.
I used mainly organic coconut palm sugar as the sweetener, but you could definitely use brown sugar/cane sugar instead for a sweeter cookie, or if coconut sugar isn’t easy to find where you live.
Makes about 15-22 cookies depending on how big you make them!
- 1 cup flour (I use all-purpose, but use your preference. Gluten free flour, spelt flour, etc.)
- ⅛ tsp salt
- 1 Tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp pumpkin pie spice (or you can make this using cinnamon, nutmeg, a tiny bit of ginger)
- 1/2 tsp cinnamon
- 1 Tbsp oil (I used natural grapeseed, but you could also use coconut oil, or melted vegetable shortening)
- 1 tbsp pure pumpkin puree
- 1 tsp vanilla extract
- 2 tbsp sugar (I used coconut palm sugar, but you could use brown sugar, cane sugar, or whichever your preference.)
- ½ cup spiced pumpkin caramel (this works as the binder and the sweetner. It helps to prevent the pumpkin puree from being too watery and resulting in overly wet cookies.)
Cinnamon Sugar Coating:
- 2 Tbsp sugar (you want something with larger granules, such as cane sugar.)
- 1 tsp cinnamon (ground works best)
- 1 tbsp non-dairy milk (unsweetened preferably. I use almond milk)
- 1 tbsp Maple Syrup
- 1-4 cup icing sugar/confectioners sugar. Add extra in small amounts if your glaze looks too liquidy.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Mix the flour, cornstarch, salt, spices, baking soda, and baking powder in a medium sized bowl. Mix until combined.
- Stir in the pumpkin “caramel,” vanilla, oil/melted shortening, and vanilla. Stir/mix until it forms a dough. If it seems dry or crumbly, add about a tbsp of milk.
- Depending on your taste, you may want to add an extra tbsp of sugar. I opted for a less-sweet cookie, as I knew I wanted to dip these in the maple glaze.
- Scoop the dough using a spoon, and roll into a ball. I opted for about the size of a ping pong ball. Lightly roll the balls into the cinnamon sugar mixture, and press down with a fork to gently flatten.
- Bake for approximately 8-10 minutes for a smaller cookie, and 10-12 for a larger cookie.
- Place on a cookie sheet to cool for a couple minutes, then dip in the glaze and return to cookie sheet to cool and dry! The glaze should be set after about 20 minutes or so.
- Dust lightly with icing sugar for a more Christmasy look if you’d like!
For the Glaze:
- Sift the icing sugar into a bowl
- Stir in milk and maple syrup, and mix until well combined
- If it’s too liquidy, add a little bit more icing sugar.
- If it’s too thick, add a little more milk or maple syrup.
- The glaze is ready when it’s it somewhat slowly drips off your fork/spoon. You should be able to dip the cookies into the glaze, and the excess glaze should drip off. If you try to dip your cookie and the glaze sort of smushes around, then it’s definitely too thick and needs more liquid.