Pumpkin Pie Snickerdoodles

• Vegan
• Gluten free

• Produce

  • 1/8 tsp Ginger, ground
  • 3/4 cup Pumpkin puree

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 3/4 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 6 tbsp Coconut sugar
  • 1 tsp Cornstarch
  • 1/8 tsp Nutmeg, ground
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil, unsalted

Found on amyshealthybaking.com

Description

Ingredients

• for the cookies
• 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 tsp cornstarch
• ¾ tsp baking powder
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground ginger
• ⅛ tsp salt
• 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
• ¾ cup (183g) pumpkin purée, room temperature (NOT pumpkin pie filling)
• 1 tsp vanilla extract
• ½ cup (1620mL) pure maple syrup
• for the coating
• 6 tbsp (72g) coconut sugar
• 1 tsp ground cinnamon

Directions

• To prepare the cookie dough, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, ginger and salt in a medium bowl. In a separate bowl, whisk together the butter, pumpkin, and vanilla. Stir in the pure maple syrup. Add the flour mixture, stirring just until incorporated. Chill the cookie dough for at least 30 minutes. (If chilling longer than 1 hour, cover the top of the bowl with foil.)
• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper. To prepare the coating, combine the coconut sugar and cinnamon in a small bowl.
• Using a spoon and spatula, drop the cookie dough into 12 rounded scoops onto the prepared baking sheet. Working with one at a time, pick up each using the spoon and spatula, and drop in the cinnamon sugar mixture. Using your fingers, sprinkle some of the coating on top (to ensure it doesn’t stick to your fingers!) before rolling it around. Once coated, gently pick up the cookie dough and transfer back to the baking sheet. Gently flatten using your fingers to about half of its original height.
• Bake at 325°F for 13-16 minutes. Cool on the baking sheet for at least 10 minutes before turning out onto a wire rack.