Gluten Free Pumpkin Pie Snickerdoodles

Spread the pumpkin puree on a plate and gently press with a paper towel until most of the liquid has been absorbed. This helps prevent your cookies from being too cakey. 

In a large mixing bowl, use a hand mixer to cream the butter, cane sugar and brown sugar until well combined. Add in the pumpkin puree, egg yolks, and vanilla. Mix with the hand mixer until fluffy. 

Fold in the flour, pumpkin spice, cinnamon, cream of tartar, baking soda and salt until just combined.

Chill the dough in the fridge for one hour.

Preheat the oven to 350 degrees. In a small bowl, combine the cinnamon and sugar. Lay out on a small plate.

Scoop out the dough with an ice cream scoop, roll into a bowl then roll in the cinnamon sugar. Place about 2 inches apart on a parchment lined baking sheet. Bake for 9-11 min. Let cool and serve! Makes a dozen cookies