Soft almond flour dough gets warmed through with cinnamon, ginger, and nutmeg, then swirled with pumpkin puree and melted coconut oil for a cookie that's tender in the middle and just crisp at the edges. Each ball gets rolled in a cinnamon-coconut sugar coating before baking, so every bite has that classic snickerdoodle crackle on top. The dough comes together in one bowl and chills up firm enough to scoop and roll without any fuss, then bakes into golden, soft-centered cookies in under fifteen minutes. Coconut sugar lends a deep, caramel-like sweetness that pairs perfectly with the pumpkin and warm spice blend. These are a great pick for a gluten free cookie jar, with a chewy, spiced bite that tastes like fall in every mouthful.
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In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined with no lumps.
In a medium mixing bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla extract until smooth.
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