Ingredients:

  • 2 cups (192g) superfine almond flour
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (96g) powdered monk fruit sweetener
  • 1/3 cup (80g) pure pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and powdered monk fruit sweetener using a hand mixer until the mixture is light and fluffy (about 2 minutes).
  2. Beat in the egg, pumpkin puree, and vanilla extract until the batter is smooth and well-combined.
  3. Add the almond flour, pumpkin pie spice, baking soda, and salt. Mix on low speed just until the flour disappears, avoiding over-mixing to keep the texture light.
  4. Line a baking sheet with parchment paper. Use a cookie scoop to drop rounded mounds of dough onto the sheet, spacing them 2 inches apart.
  5. Gently press the tops down with the back of a spoon to create a slightly flattened disc.
  6. Bake for 12–15 minutes, or until the edges are set and the tops spring back slightly when touched.