Ingredients
Scale
- 4 tablespoons unsalted butter (softened at room temperature)
- ⅓ cup sweetener
- ⅓ cup brown sweetener
- ½ cup 100% pureed pumpkin
- 1 teaspoon vanilla extract
- 1 egg
- 2 ½ cups blanched almond flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional Icing: 3 oz cream cheese (softened), 1 teaspoon powdered sweetener (confectioner’s), 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Cream the butter and sweeteners together in a mixing bowl using a hand mixer or standing mixer.
- Add in the pureed pumpkin, egg, and vanilla extract. Beat until creamy.
- Add the almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt to a separate bowl. Stir to combine.
- Add the dry ingredients to the wet and mix until combined. Do not overmix.
- Line a sheet pan with a silicone baking mat.
- Form 1 ½ tablespoon dough balls (use wet hands for easier handling).
- Place balls on the baking mat and flatten slightly with your palm.
- Bake for 10-13 minutes until edges are golden but centers are soft.
- Cool on the baking mat for 10 minutes before transferring to a rack.
- Cool completely before applying optional icing.
- For icing: Mix cream cheese, powdered sweetener, and vanilla. Spread gently on cooled cookies.
Notes
- Cookies firm up as they cool – don’t overbake.
- Use wet hands to shape sticky dough easily.
- Make your own pumpkin pie spice by mixing cinnamon, ginger, nutmeg, and cloves.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 cookie (without icing)
- Calories: 110
- Sugar: 1g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg