Gluten-Free Pumpkin Snickerdoodles

With warm pumpkin flavor and cozy spices, these Gluten-Free Pumpkin Snickerdoodles are a fun take on the classic snickerdoodle cookie. These are great for fall parties or any time you want a sweet treat

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1 cup coconut sugar
• 1 teaspoon vanilla extract
• 2 cups gluten-free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup granulated sugar for coating
• 1 teaspoon ground cinnamon for coating

Instructions:

Preheat oven to 350F 175C

Line baking sheets with parchment paper

In a large mixing bowl, whisk together pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract until well combined

In a separate bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

Gradually add dry ingredients to wet ingredients, mixing until a dough forms

In a small bowl, mix together granulated sugar and cinnamon for coating

Roll dough into small balls, then roll each ball in the cinnamon-sugar mixture to coat evenly

Place coated dough balls on the prepared baking sheets, spacing them about 2 inches apart

Using a fork, gently flatten each dough ball

Bake in the preheated oven for 10-12 minutes, or until edges are set and cookies are slightly golden brown

Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely