To prepare the cookie dough, whisk together the flour, cornstarch, baking powder, 1 tsp cinnamon, nutmeg, ginger and salt in a medium bowl.

In a separate bowl, whisk together the oil, pumpkin, and vanilla. Stir in the pure maple syrup. Add the flour mixture, stirring just until incorporated. Chill the cookie dough for at least 30 minutes. (If chilling longer than 1 hour, cover the top of the bowl with foil.)

Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

To prepare the coating, combine the coconut sugar and remaining cinnamon in a small bowl.

Using a spoon and spatula, drop the cookie dough into 12 rounded scoops onto the prepared baking sheet. Working with one at a time, pick up each using the spoon and spatula, and drop in the cinnamon sugar mixture. Using your fingers, sprinkle some of the coating on top before rolling it around. Once coated, gently pick up the cookie dough and transfer back to the baking sheet. Gently flatten using your fingers to about half of its original height.

Bake at 325°F for 13-16 minutes. Cool on the baking sheet for at least 10 minutes before turning out onto a wire rack.