Gluten-free Pumpkin Snickerdoodles

-1 In a large bowl, combine the pumpkin puree, sugar, egg yolk, coconut oil, vanilla and pumpkin pie spice. Whisk together until smooth. 
-1 Add in the oat flour, baking soda, baking powder, lemon juice, and salt and stir together to combine- the batter may be slightly soft
-1 Chill the dough for 40 minutes. 
-1 Preheat the oven to 350 and prepare a baking sheet with parchment paper
-1 In a small bowl, combine the brown sugar and cinnamon for the coating.
-1 Remove the dough from the fridge once chilled, and scoop out 2 tbsp worth of dough. Roll each ball in the cinnamon sugar mix and place it onto the baking sheet, repeat with remaining dough. Make sure not to overcrowd the pan. I typically bake these on two sheet pans or in batches. 
-1 Bake the cookies for 10-12 minutes. Once you remove them from the oven, you can flip a large mug or ramekin over each cookie while they're still on the pan and gently swirl them around 1-2 times to round out any uneven edges. 
-1 Let them cool for at least 10-15 minutes before removing from the pan.
-1 Keep stored in an airtight container for up to 5 days.