Pumpkin Spice Cookies

First post in... I don't know how long. Well worth the wait, I promise. A classmate of mine bought was she described as pumpkin pie snickerdoodles. While these aren't quite snickerdoodles, they are delicious.

Pumpkin Spice Cookies

2 3/4 cups flour (I prefer 1/2 & 1/2 whole wheat and white, unbleached)

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp allspice

1/2 tsp cardamom (optional)

1/2 tsp salt

1/2 cup canola oil

1 cup sugar (your preference)

1 1/2 cup pureed pumpkin (canned or homemade and strained)

1 "egg" (I prefer 1 tbsp ground flaxseed mixed with 3 tbsp water)

2 tsp vanilla

Coating

1/4 cup sugar

2 tsp cinnamon

Preheat your oven to 350 F (375 F high altitude). Mix all dry ingredients but sugar in a medium bowl. In a large bowl or a mixer, mix together the sugar and oil, then add the pumpkin, "egg," and vanilla. Beat/mix well. Add in the dry ingredients; mix well, but don't over work the dough. Refrigerate for 10+ minutes. While waiting, mix the sugar and cinnamon for the coating.

Roll dough into tablespoon sized balls, then coat cinnamon sugar. Flatten into circles and place 1-2 inches apart on a baking sheet. Bake for 10-12 minutes (8-10 high altitude).

For gluten-free cookies, replace the flour with:

2 cups garbanzo/fava flour

1 cup almond meal

1/2 cup arrowroot powder

and increase the sugar to 1 1/4 cups

The dough will be more like drop cookies, so scoop by the tablespoonful onto a baking tray (no cinnamon sugar coating). Bake 12-15 minutes.

Each recipe makes about 4 dozen.

Enjoy!