Keto Pumpkin Cookies 3 Ingredients Baked

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the pumpkin puree and sweetener, stirring until the mixture is smooth.
3. Add the almond flour and baking soda, stirring with a spatula until a thick, cohesive dough forms.
4. Fold in the sugar-free chocolate chips and pumpkin pie spice until evenly distributed.
5. Scoop approximately 2 tablespoons of dough per cookie onto the tray and slightly flatten the tops with the back of a spoon.
6. Bake for 12–15 minutes until edges are set and tops feel springy.
7. Cool on the pan for 5 minutes before transferring to a wire rack.