Pillowy Pumpkin Snickerdoodles

Ingredients

• vegan butter — softened115 g
• coconut sugar120 g
• vanilla extract — 1 tsp5 ml
• canned pumpkin puree160 g
• gluten-free flour blend105 g
• almond flour135 g
• cornstarch40 g
• baking powder — 2 tsp9 g
• pumpkin pie spice2.75 tsp
• sea salt — ¼ tsp1.5 g
• cane sugar50 g

Method

1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, beat the softened butter, coconut sugar, and vanilla until pale and slightly fluffy. Add the pumpkin purée and beat again until well combined and fluffy.
3. Add the remaining ingredients — gluten-free flour, almond flour, cornstarch (or arrowroot), baking powder, pumpkin pie spice, and salt — and beat on low until well combined.
4. In a small bowl, make the topping by combining the cane sugar and pumpkin pie spice. Mix to evenly combine. Set nearby.
5. Use a cookie scoop (like this one) or a tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. The dough will be very soft, so be gentle. Roll in the pumpkin spice/sugar topping and arrange on the parchment-lined baking sheet. Press down gently with the palm of your hand or a glass to flatten slightly.
6. Bake cookies for 18-20 minutes, or until slightly spread and fluffy. Transfer cookies to a wire rack and, for best texture, let cool for 10 minutes before enjoying!
7. Once cooled, store leftover cookies covered at room temperature for 2-3 days, or in the freezer for 1 month.