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Pumpkin Snickerdoodles

These spice filled Pumpkin Snickerdoodles are a ghoul free, family friendly Halloween treat.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Servings: 10
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

  • 1/2 Cup Coconut Oil
  • 1/2 Cup Maple Syrup/Rice Malt Syrup
  • 2 teaspoons Vanilla Extract
  • 1 Egg
  • 1/2 Cup baked Pumpkin puree baking the pumpkin, rather than steaming or boiling, reduces the water content and the possability of mushy cookies
  • 1 Cup Arrowroot
  • 1/2 Cup plus 2 Tablespoons Coconut Flour
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Cloves
  • 2/3 teaspoon Nutmeg
  • 1 teaspoon ground Ginger
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Bicarb Soda Baking Soda
  • Dash of Salt

Optional

  • 2 Tablespoons granulated Sugar Coconut, Raw etc
  • 1 1/2 teaspoons Cinnamon

Instructions

INSTRUCTIONS

  • Preheat the oven to 180C/360F. Line and grease 2 baking trays.
  • Using a kitchen stand mixer with a beating attachment, place all the wet ingredients in a bowl and mix til combined. Alternatively a blender can be used or it can be done by hand with a big spoon/whisk and a strong arm.
  • Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
  • In a seperate bowl combine the granualated sugar and cinnamon (or just cinnamon).
  • Take heaped Tablespoon amounts of mixture and form into a ball. Roll the ball in the cinnamon sugar. This recipe will make approx. 20 cookies, depending on how generous your scoops are.
  • Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies will only spread a little bit. Repeat and use the other trays.
  • Bake the Pumpkin Snickerdoodles for 13-15 minutes.
  • Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)