Pumpkin Snickerdoodle Cookies

Pumpkin and Snickerdoodle cookies. An amazing combo perfect for fall!!

1/2 heaping cup organic pumpkin purée

1/2 cup coconut oil

1 stick organic unsalted butter

1 free range egg

1 1/4 cup cane sugar

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 1/2 tsp baking powder

2 1/2 cups whole wheat flour

1/2 tsp Himalayan salt

For rolling:

3 tsp cane sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1. Whip softened butter, oil, sugar, egg and vanilla. 

2. Add cinnamon, ginger, nutmeg, salt and baking powder. Slowly add flour. 

3. Refrigerate batter till firm (about 1 hour). 

4. Scoop about a tbsp of batter into a ball and roll in sugar mix. 

5. Bake at 350 for about 10 minutes! 

Enjoy!!