Pumpkin Pie Snickerdoodles

INGREDIENTS

for the cookies

1 cup

white whole wheat flour or gluten-free* flour (measured like this)

1 tsp

cornstarch

3/4 tsp

baking powder

1 tsp

ground cinnamon

1/8 tsp

ground nutmeg

1/8 tsp

ground ginger

1/8 tsp

salt

2 tbsp

unsalted butter or coconut oil, melted and cooled slightly

3/4 cup

pumpkin purée, room temperature (NOT pumpkin pie filling)

1 tsp

vanilla extract

1/2 cup

pure maple syrup

for the coating

6 tbsp

coconut sugar

1 tsp

ground cinnamon