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Soft-Baked Pumpkin Snickerdoodle Cookie

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 1 cookie

Ingredients

  • 2 tbsp pumpkin puree
  • 1 tbsp coconut sugar
  • 4 tbsp oat flour
  • ¼ tsp cinnamon
  • ½ tsp baking powder
  • 1/2 tsp vanilla extract

Cinnamon Sugar Topping

  • 1 tsp coconut sugar*
  • Dash of cinnamon

Instructions

  1. Preheat the oven to 350F.
  2. Combine all of the ingredients for the cookie in a bowl. Mix to form a sticky dough.
  3. On a pan lined with parchment paper, press into a thick cookie shape (about 4 inch diameter). Or you can even use a cookie cutter for a perfect circle.
  4. Mix together the cinnamon sugar topping. Sprinkle on top and press in lightly
  5. Bake for 12 mins at 350F.
  6. Let it cool for 5-10 mins before eating.

Notes

*Coconut sugar works and tastes great here. But for the classic sparkly sugar-coated snickerdoodle look, organic cane sugar works better.