Pumpkin Snickerdoodle Cookies

1. 1In a large bowl, whisk together the gluten-free flour, baking powder, ground cinnamon, and coarse salt. Set aside.
2. 2In another bowl, beat the room temperature butter or plant-based stick with granulated sugar until smooth and creamy, about 2 minutes.
3. 3In a small bowl, whisk together the pumpkin and vanilla until combined. Gradually mix this into the creamed butter and sugar until well combined; the mixture may be slightly chunky.
4. 

   4Slowly add the flour mixture to the wet ingredients, mixing until just combined. The dough will be very sticky.
5. 5Transfer the dough to a bowl and freeze uncovered for at least 30 minutes. Heat your oven to 175°C with 15 minutes left on the timer before you begin.
6. 

   6In a small bowl, mix the granulated sugar and ground cinnamon for coating.
7. 7Scoop the chilled dough into balls and roll each in the cinnamon sugar mixture. Set them on a parchment-lined baking sheet, spaced about 8-10 cm apart.
8. 8Bake in the centre of the oven for 15 minutes until the bottoms are golden. Reshape the cookies with a spatula immediately after removing them from the oven, then cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ingredients

• 1 cup plus 2 tablespoons gluten-free flour
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon coarse salt
• 1/4 cup unsalted butter (or plant-based baking stick, at room temperature)
• 3/4 cup granulated sugar
• 1/4 cup plus 2 tablespoons pure pumpkin (not pumpkin pie filling)
• 2 teaspoons pure vanilla extract
• 1/4 cup granulated sugar (for coating)
• 1/2 teaspoon ground cinnamon (for coating)