Pumpkin Snickerdoodle Cookies

These cookies are subtly spiced with the PERFECT texture. They aren't too sweet and are impossibly light and I'm obsessed, as are all my taste-testers. They insisted I had to share this recipe, so here we are!

This baby hand was not at all staged; I literally could not keep the baby away from these. They also don't have any cream of tartar, which is nice when you have none in your cupboard--I rarely do.

Pumpkin Sickerdoodle Cookies

Yields 1-1/2 dozen

Ingredients:

1/2 cup vegan butter, softened but not melted

1/2 cup plus 2 TBSP coconut sugar

1 tsp pure vanilla extract*

2/3 cup pumpkin puree

1-1/3 cup super fine almond flour**

3/4 cup gluten-free flour***

1/3 cup arrowroot starch

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger powder

1/4 tsp nutmeg

1/8 tsp cardamom

1/4 tsp sea salt

Topping (optional)

1/4 cup raw cane sugar

1 tsp cinnamon

Directions:

1. Preheat oven to 350 and line a cookie tray with parchment paper or a silicone baking mat.

2. Beat the softened butter with coconut sugar and vanilla.

3. Add in the pumpkin, then stir in the dry ingredients.

4. Roll into little balls (I used a 2 TBSP sized cookie scoop, my preferred size) and roll into the cinnamon sugar mix before placing on the baking tray. (I like them without the cinnamon sugar topping but they are more like snickerdoodles that way and all my friends who had them loved it).

   
   

Note:

Use pure vanilla extract with no weird additives or coloring; you'll taste the difference. I get a big bottle at a time to save money or make my own.

You can make them with regular almond flour, but the texture is best with superfine.

I used Bob's Red Mill 1:1 gluten-free flour, so I can't vouch for other brands but any gluten-free flour blend without coconut flour should work.