Vegan Pumpkin Snickerdoodles

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, mix together the pumpkin purée, coconut oil, maple syrup, vanilla, and coconut sugar until smooth. In a separate bowl, whisk together the almond and oat flours, cinnamon, pumpkin spice, salt, baking soda, and cream of tartar. Combine the wet and dry ingredients until a cookie dough is achieved. Using a cookie scoop, scoop out cookies onto the baking sheet. Press down slightly to flatten. Sprinkle the cinnamon - pumpkin spice - sugar mixture on top. Bake for about 25 minutes, or until cookies have puffed up and are golden around the edges and bottom. Enjoy!