An urge for Fall-themed snickerdoodle cookies came about when I was craving those creamy cinnamon cookies and wanted to put some of my 16+ cups of fresh pumpkin puree to use [before my mom sends me home with more than can fit in our freezer]. This year we had 12 pumpkins to carve on Halloween, which equaled two full days of chopping, baking and pureeing between my mom and me during the days after the festivities. I had a blister from all the chopping. It was so worth it. Usually we have far fewer pumpkins, and usually that lasts us a full year of baking and cooking with pumpkin between the two of us. That means I have been blessed with more than a years worth of pumpkin baked goods to make in the next year until we begin again next Halloween.

Anyhow, I wanted to either replace the refined sugars or replace the gluten-forming wheat flour in the cookies. Oh, and make them vegan. After endless research for the perfect recipe, I realized there was no perfect recipe that fit my requirements, and could be made using wheat flour, if desired, so I made one. With a few gluten-free flours, a mixture of half Earth Balance and half notoriously healthy coconut oil, and, of course, delectable fresh pumpkin puree, these cookies bake up beautifully. And deliciously. These soft cookies fill your home with warm Fall notes of cinnamon and nutmeg, they yield a moist center and pumpkin flavor with soft coconut undertones. They are scrumptious.

Gluten-Free Pumpkin Snickerdoodle Cookies
makes about one and a half dozen cookies

-1/4 cup coconut oil
-1/4 cup vegan buttery spread
-1/3 cup coconut sugar
-1/4 cup brown sugar
-1/4 cup + 2 Tablespoons pumpkin puree
-1 Tablespoon pure vanilla extract
-3/4 teaspoon cream of tartar
-1/2 teaspoon baking soda
-1/8 teaspoon baking powder
-1/2 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/8 teaspoon ginger
-1/8 teaspoon pink Himalayan sea salt
-1/3 cup coconut flour
-1/3 cup sorghum flour
-1/3 cup sweet white rice flour
-1/4 cup tapioca flour or starch

Sugar Mixture
-2 1/2 Tablespoons sugar
-1 1/2 teaspoons cinnamon
-1/4 teaspoon nutmeg

1. Combine sugar mixture and set aside.
2. Cream together fats and sugars until fluffy.
3. Add pumpkin puree and vanilla, beat until combined.
4. Add all remaining ingredients except flours, combine.
5. Add flours and combine.
6. Refrigerate dough for at least half an hour.
7. Preheat oven to 375F and line baking sheet with parchment paper or non stick baking mat.
8. Scoop by Tablespoonful, roll in sugar mixture, and place on lined baking sheet and bake 8-10 minutes in preheated oven.
9. Remove from oven and allow to cool on baking sheet 5 minutes.
Enjoy.

notes:

optional substitutions…
-coconut oil: vegan buttery spread
-vegan buttery spread: coconut oil
-coconut sugar: organic white sugar
-flours: any combination of gluten free flours or gluten free flour mix totaling 1 1/4 cups
*Can be made using wheat flour instead, use 1 1/4-1 1/2 cups depending on consistency of dough