Dairy Free Pumpkin Cookies

*this is a very “cakey” cookie that’s perfect with a good cup of coffee.

1/2 Cup Room Temp Dairy Free Butter (I use Earth's Best Dairy & Soy Free Butter)
3/4 Cup Packed Dark Brown Sugar
1/4 Cup Granulated Sugar
1 Egg
2 Tsps Vanilla Extract
1/3 Cup Pumpkin Puree
2 Cups Packed Flour
1/4 Tsp Salt
1 Tbs Cornstarch
1/2 Tsp Baking Soda
1/2 Tsp Cream of Tartar

Sugar Coating:
1/4 Cup Granulated Sugar
1 Tbs Ground Cinnamon

-Preheat oven to 350 F. Grease or line baking sheets.

-In a large mixing bowl, butter & sugars until smooth.

-Whisk in the egg, vanilla extract, and pumpkin until smooth.

-Add the dry ingredients (flour, salt, cornstarch, baking soda, cream
of tartar) into the wet ingredients & stir everything together.

-In a small bowl, mix the sugar & cinnamon for the sugar coating.

-Use you hands too shape dough into rounds.

-Roll in the sugar coating to completely cover the dough.

-Place cookies, evenly spaced onto the baking sheets.

-Bake cookies for 10 minutes, cookies are ready when the tops
begin to crack.

-Let cookies set for
10 minutes before moving.

-Enjoy!