Pumpkin Spice Sugar Cookies

Let’s get a little bit seasonal – Autumn seems to have become the pumpkin spice season -it’s absolutely everywhere, from lattes to candles. Since the temperature is dropping and the leaves are starting to turn, pumpkin spice was on my mind.

So I had to jump on board with some rather delightful soft and sweetly spiced pumpkin spice sugar cookies. These are like a spicy version of a snickerdoodle, the all American cinnamon favourite. This a slightly soft spiced cookie, rolled in a spiced sugar before baking so it gets a lovely crispy shell. It would work perfectly alongside your PSL!

lucylox

Pumpkin Spice Sugar Cookies aka Pumpkin Spice snickerdoodles

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Servings: 6

Course: cookie

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 90 g dairy-free margarine
• 75 g caster sugar
• 25 g soft light brown sugar
• 1 tsp pumpkin spice
• 150 g plain flour
• ½ tsp bicarbonate of soda
• ¾ tsp cream of tartar
• 1/2 tbsp dairy-free milk
• to roll the cookies in;
• 2 tbsp caster sugar
• 1 tbsp pumpkin spice

Method

 

1. Heat the oven to 180 degrees Centigrade. Line a cookie sheet with non-stick parchment
2. Cream together the margarine, caster and soft brown sugar until light and fluffy.
3. Add the pumpkin spice, flour, cream of tartar, bicarbonate, salt and milk and gently bring together to form a soft dough.
4. Roll six golf ball sized balls and roll in the pumpkin spice sugar, place well-spaced on the lined cookie sheets and lightly press down.
5. Bake for 10-12 minutes until puffed up and golden. cool for a couple of minutes on the trays before moving to a wire rack.
6. store in an airtight container for up to 3 days.

Notes

To make pumpkin spice, combine 50g caster sugar with 1 tsp ginger, 1 tsp cinnamon, ¼ tsp mixed spice and a pinch of nutmeg