Vegan snickerdoodles with pumpkin
To be honest, I bake cakes more often than cookies. And even in cafes, I always reach for a slice of cake rather than a cookie. I can't really say why that is, because unlike cakes, cookies bake much faster, they're much easier to portion and store, and you don't need any baking tins or other equipment for them.
There are a few cookies, however, that are among my absolute favorites and that have managed to find a cozy place in my heart despite challenging circumstances. These cookies definitely belong to that group. Snickerdoodles are soft, flat cookies rolled in cinnamon and sugar. They're an American classic that comes in many different variations. I especially love them combined with pumpkin, which makes them even softer and significantly more interesting in terms of flavor. And of course, they instantly evoke some autumnal feelings. Win, win, win!
Well, and if you're still wondering: Snicker-what?
The origin of the unusual name is still unclear. There are various theories. This article, for example, suggests that the name "actually has no meaning" and is "simply a product of the New Englanders' tendency to give cookies quirky names." There's also the legend that the word "Snickerdoodles" is derived from the German word "Schneckennudeln" (snail noodles), but that seems to be just a myth. (Source) Incidentally, they have nothing to do with the chocolate bar "Snickers." So, the bottom line is: nobody knows.
Ingredients
- 2 TL Zimtpulver
- 1 tsp ginger powder
- 0.5 tsp ground allspice
- 0.5 tsp nutmeg
preparation
- Mix all the spices in a small container.
For the dough:
- 180 g Hokkaido pumpkin
- 200 g vegane Butter
- 100 g brown sugar
- 100 g white sugar
- 1 vanilla bean
- 400 g wheat flour (type 405) or spelt flour (type 603)
- 0.5 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp Pumpkin Pie Spice
- 150g vegan chocolate drops
For the cinnamon and sugar layer:
- 50 g white sugar
- 1 tsp cinnamon
preparation
- Cut the pumpkin into small pieces, place them in a pot of water, and cook for about 15 minutes until the pieces are soft. Drain the water, purée the pumpkin pieces, and let them cool.
- Melt vegan butter in a small saucepan and stir in brown and white sugar. Halve the vanilla bean lengthwise, scrape out the seeds with the back of a knife and add them as well. Add the cooled pumpkin puree.
- In a large bowl, combine flour, salt, baking powder, cinnamon, and pumpkin pie spice. Add the wet ingredients to the bowl, knead well, and fold in the chocolate chips. Refrigerate the dough for 30 minutes.
- Preheat oven to 180°C (fan-assisted). Mix sugar and cinnamon for coating the cookies in a small bowl.
- Form 1 tablespoon of dough into a ball, roll it in sugar and cinnamon, and flatten it slightly on the baking paper. Repeat with the remaining dough until it is used up. Bake the snickerdoodles for 10 minutes at 180°C (convection oven). The cookies will still be very soft after baking, so it's best to let them cool on the baking sheet.
