These amazing, fall inspired pumpkin snickerdoodles have become a family favorite at my house and they get glowing reviews every time I take them somewhere too! They're super easy to make, dairy free, and use ancient grain Einkorn flour.
Add eggs and pumpkin puree and whisk to combine. (It's okay if a some small clumps of coconut oil remain)
Roll into 1" balls (can use mini ice cream scoop to ensure balls are equal in size), then drop the balls into a bowl with sugar-cinnamon-pumpkin pie spice topping and use hands to gently coat all sides of the balls with the mixture.
Place coated balls on cookie sheet. These will spread, so limit to 12 per cookie sheet. Bake for approximately 10 minutes, or until surface begins to crack slightly.