Pumpkin Snickerdoodles

This was one of those - 'hey, we have a ton of pumpkin puree, we need to use it up, and all the kids want to make is cookies' recipes. Brought to you by a lovely talented friend of mine. 

They come together quickly and easily, store well, and everyone eats them up. Sweet!  So, here you go! Soft, sweet, chewy, and easy-peasy. 

Pumpkin Snickerdoodles
Total Time: 15-20 minutes!! Seriously! 

Ingredients:
Cookies:
½ cup coconut oil
¾ cup coconut sugar
1 large egg or flax egg
½ cup pumpkin puree
½ tsp vanilla extract
2 cups flour of choice
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
¾ tsp baking soda
½ tsp sea salt 

Cinnamon Coating:
½ cup coconut sugar
1 tsp cinnamon
¼ tsp nutmeg


Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine ingredients for Cinnamon Coating and set aside for later use.
3. Combine flour, salt, baking soda and spices in a medium-sized bowl.
4. If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
5. Add coconut sugar and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
6. Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
7. Roll into balls, drop in cinnamon sugar topping, and roll to coat. 
8. Place on cookie sheet, flattening a bit with your hand.
9. Bake for about 10 minutes, or until slightly golden brown.
10. Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.