Single Serve Pumpkin Snickerdoodle
Servings: 1 giant cookie
Ingredients
Dry Ingredients
- 6 level tbsp all-purpose flour
- ⅛ level tsp baking soda
- ⅙ level tsp cream of tartar
- ¼ level tsp sea salt
- ¼ level tsp ground cinnamon
- ⅛ level tsp ground ginger
- 1 pinch allspice
Wet Ingredients
- 2 tbsp softened vegan butter I use Earth Balance sticks (not the tub)
- 2 level tbsp sugar
- 1 level tbsp lightly packed light brown sugar
- 1 level tbsp pumpkin puree I use Libby's
Topping
- 1 tbsp sugar
- ½ tsp cinnamon
Instructions
- Pre-heat the oven to 350 degrees. Then fluff up the flour with a spoon and measure 6 level tbsps into a bowl. Add the remaining dry ingredients to the bowl and whisk well to combine.
- Next, combine the wet ingredients in another bowl and mix very well until light and fluffy (about one minute.) Then add the dry ingredients to the wet ingredients and mix. Roll the dough into a ball and set aside.
- Make the topping by mixing 1 tbsp of sugar and ¼ tsp cinnamon on a small plate and roll the cookie dough ball in the sugar to coat evenly. Then chill for 15 minutes (super important for flavor and texture!) Once chilled, bake for 12 minutes, and then bang the tray on the counter 3-4 times to deflate the cookie. Place back in the oven and bake for 8-9 more minutes.
- Remove from the oven and let the snickerdoodle cool on the baking tray for 10 minutes. Then enjoy! Happy Fall 🎃