Instructions:

1. Prepare the Dough:

- In a large bowl, combine the pumpkin puree, monk fruit sweetener, maple syrup, egg, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.

2. Mix Dry Ingredients:

- In a separate bowl, combine the almond flour, Zen basil seeds, pumpkin spice, ground cinnamon, baking soda, and a pinch of salt. Stir together until evenly mixed.

3. Combine Wet and Dry Ingredients:

- Gradually add the dry ingredients to the wet mixture, stirring until well incorporated and a dough forms.

4. Shape the Cookies:

- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

- Scoop about 1-2 tablespoons of dough to form each cookie and place them on the prepared baking sheet.

5. Prepare the Cinnamon Sugar Coating:

- In a small bowl, mix together the cinnamon and monk fruit sweetener. Roll each dough ball in the cinnamon-sugar mixture until fully coated.

6. Bake:

- Gently flatten each cookie with your fingers or a fork (as they won’t spread much during baking).

- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm to the touch.

7. Cool and Enjoy:

- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Now you’ll have a lovely balance of pumpkin spice and cinnamon in these chewy and flavorful Paleo and gluten-free Pumpkin Snickerdoodles. Enjoy!