Wholesome Pumpkin Snickerdoodles

Soft pumpkin snickerdoodles topped with cinnamon sugar, made with real pumpkin, oat flour, protein powder, and honey. They're a cozy, better-for-you twist on the classic.

Makes about 4 dozen cookies

Ingredients:

• ¾ cup salted butter

• 1 cup brown sugar

• ½ cup honey

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree

• 2½ cups oat flour

• ½ cup Orgain vanilla protein powder

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 2 Tablespoons cinnamon

• 2 Tablespoons sugar

Directions:

1. Preheat the oven to 375°F. Prepare a cookie sheet by lining it with parchment paper or using a silicone mat.

2. Using an electric mixer, cream the butter, brown sugar, and honey for 3-5 minutes until the mixture becomes light and fluffy. It will initially appear sandy before turning creamy.

3. Mix in the vanilla and pumpkin for about 1 minute.

4. Gradually add the oat flour, protein powder, baking soda, and salt, mixing until just combined.

5. In a small bowl, combine the cinnamon and sugar.

6. Shape the dough into 1-tablespoon balls and arrange them on the cookie sheet. Generously sprinkle the tops with the cinnamon sugar mixture.

7. Bake for 7-9 minutes. Allow them to cool on the cookie sheet for 1-2 minutes before moving them to a wire rack to cool completely. Enjoy!