Pumpkin Snickerdoodles in 27 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 3 tbsp coconut sugar and 1 tbsp ground cinnamon for the coating; set aside.
3. In a large bowl, beat the softened coconut oil and 3/4 cup coconut sugar until pale and fluffy.
4. Beat in the egg and vanilla extract until smooth, then stir in the pumpkin puree until fully incorporated.
5. Sift in the gluten-free flour, cream of tartar, baking soda, and salt. Mix on low speed until no dry streaks remain.
6. Scoop approximately 1.5 tablespoons of dough and roll into 1-inch balls.
7. Roll each ball generously in the cinnamon-sugar mixture until fully encapsulated.
8. Place balls 2 inches apart on the sheet and bake for 10–12 minutes until edges are set but centers look slightly underbaked.