Ingredients:

  • 2 cups (200g) super-fine almond flour
  • 1/2 cup (60g) powdered erythritol
  • 1 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 1/3 cup (80g) pumpkin puree
  • 2 tbsp (30ml) melted unsalted butter
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) full-fat cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1/4 cup (30g) powdered erythritol
  • 1/2 tsp (2g) vanilla extract
  • 1 pinch cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the almond flour, sweetener, pumpkin pie spice, baking soda, and salt.
  3. Stir in the pumpkin puree, melted butter, egg, and vanilla until the dough is thick and tacky.
  4. Scoop the dough into 12 equal balls on a parchment-lined baking sheet and flatten the tops slightly with your palm.
  5. Bake for 18–20 minutes until edges are slightly golden and tops feel springy. Let cookies cool completely on a wire rack.
  6. Beat softened cream cheese and butter until pale and fluffy.
  7. Gradually add powdered sweetener and vanilla, beating for another 2 minutes until smooth and velvety.
  8. Pipe or spoon a generous dollop of frosting onto each cooled cookie and finish with a light dusting of cinnamon.