Pumpkin Snickerdoodle Cookies with a Cinnamon-Ginger Glaze (Primal/Paleo/Small batch)

My favorite (grainy/refined sugary) cookie is pumpkin snickerdoodle. They are so perfect. I miss them. This post is apparently just going to be stinted sentences. Moving on... the other day I bought a can of pumpkin instead of making my own and to answer your question, yes, yes I am ashamed of myself. I was thinking about making paleo versions of pumpkin muffins or pumpkin loaf or something equally boring until I thought about those perfect, perfect pumpkin snickerdoodle cookies. The good news was I already had a kickass paleo snickerdoodle cookie to work off of. I wanted the pumpkin version to be a little more cake like and not as sweet. So I changed the honey to granulated sweetener, decreasing the overall sweetness, and added pumpkin to make up for the loss of liquid and in replacement of the oil. They smelled amazing, and they came out just a touch less sweet than I was looking for, so naturally it was time for a glaze. The combination was perfect! Next time I will take my own advice and make my own pumpkin puree for these.

Pumpkin Snickerdoodle Cookies with a Cinnamon-Ginger Glaze

primal / paleo / grain-free / gluten-free

Yield: 18 small cookies

for the cookies:

1 1/4c blanched almond flour

1/4c tapioca flour

1/3t sea salt

1t baking soda

1/4c + 1T pumpkin puree

4t cinnamon, divided

1/2t nutmeg

1/4t ginger

1/4c + 1t granulated sweetener, divided

1 egg

1t vanilla extract

for the glaze:

4T coconut oil

2T honey

1t vanilla extract

1t cinnamon

1/2t ginger

In a medium bowl, combine the flours, salt and baking soda. In a small bowl combine the pumpkin, 2t of the cinnamon, nutmeg, ginger, 1/4c of the sweetener, egg, and extract. Mix well. Add the wet to the dry, incorporate, and chill in the fridge for one hour.

Preheat the oven to 350 degrees and prepare a cookie sheet with parchment or a silpat. In a small bowl combine 2t cinnamon and 1t granulated sweetener.

When the dough is firm enough to handle, working with a tablespoon of dough at a time, form into balls and roll in the cinnamon-sweetener mixture (I like to put the spice mixture in a small bowl, place the cookie ball on top, and rotate the bowl in tight, quick circles to propel the cookie ball evenly through the coating). Work quickly and handle the dough as little as possible. Repeat with remaining dough. Place on the cookie sheet 2 inches apart.

Bake for 8 to 10 minutes, until lightly golden in color and fragrant. Let cool on baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze. In a small saucepan combine the coconut oil and honey. Whisk vigorously as it melts to emulsify. It won't come together at first, but once you add the spices and vanilla it will start to become a pretty color and a nice texture. Whisk well to incorporate the oil and continue to whisk intermittently as it cools. After it's cooled for about 5 minutes it should be ready to use.

When the cookies are completely cool, drizzle about a teaspoon of glaze over each one. Allow to set at room temperature then serve immediately. Best enjoyed within the first day or two. Leftover glaze works well for bulletproof coffee ;)