Fearless Pumpkin Snickerdoodle Cookies

Yield: 36 cookies
Serving size: 1 cookie

Ingredients

• 1 package (3 cups) Fearless Maple or Vanilla Pancake & Muffin Mix
• 1½ tsp pumpkin pie spice
• ⅓ cup chopped walnuts (optional)
• 1 stick of salted butter, softened
• ⅓ cup Monksweet or equivalent sugar-free natural sweetener
• 1 large egg
• ½ cup pumpkin puree

Cinnamon & “Sugar” Topping

• 2 tsp Monksweet or equivalent natural sweetener
• ¼ tsp ground cinnamon

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a baking/cookie sheet with parchment paper and set aside.
3. In a medium bowl, mix together the Fearless mix, pumpkin pie spice, and walnuts (optional), and set aside. 
4. In a large bowl, use a hand or electric mixer to cream the butter and the sweetener together. Add in the egg, followed by the pumpkin puree, and blend together until smooth.
5. Using a spatula, fold the dry mixture into the pumpkin mixture in the large bowl and stir to combine the ingredients until a smooth, thick batter is formed.
6. Using an oiled tablespoon, drop the batter onto the lined baking sheet spaced 1-inch apart. If desired, use the back of the tablespoon to flatten the batter to form more of a circular cookie shape.
7. Sprinkle the cinnamon-sweetener topping over each of the top of the dropped batter and bake for 12 to 15 minutes, or until edges are light golden brown. 
8. Allow to cool completely. Cookies will be a soft vs crispy texture. 
9. Store in the fridge or freezer in an airtight container.