Vegan Pumpkin Snickerdoodles

0 Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
1 In a small bowl, mix the ground flaxseed and water to create your flax egg. Set aside for a few minutes to thicken.
2 In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
3 In a large mixing bowl, cream together the softened coconut oil and granulated sugar until light and fluffy. Add the pumpkin puree, prepared flax egg, and vanilla extract. Mix until well combined.
4 Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft cookie dough forms. Be cautious not to overmix.
5 In a small bowl, mix the granulated sugar and ground cinnamon for the coating. Roll tablespoons of dough into balls and then roll each ball in the cinnamon-sugar mixture to coat evenly.
6 Place the coated cookie dough balls on the prepared baking sheet, spacing them a few inches apart. Gently press each ball down with the back of a fork to create a criss-cross pattern.
7 Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will continue to firm up as they cool.
8 Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.