Ingredients:

  • 2 cups (240g) super-fine almond flour
  • 1/2 cup (60g) powdered monk fruit sweetener
  • 1/4 cup (60g) unsalted butter, softened
  • 3 tbsp (45g) unsweetened pumpkin puree
  • 1 large egg (50g)
  • 1 tsp (5g) vanilla extract
  • 1/2 tsp (2g) cream of tartar
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 2 tbsp (20g) powdered monk fruit sweetener
  • 1 tbsp (8g) ground cinnamon
  • 1/4 tsp (1g) pumpkin pie spice

Instructions:

  1. Cream together the softened butter and powdered monk fruit sweetener until the mixture looks pale and fluffy.
  2. Beat in the egg, pumpkin puree, and vanilla extract until velvety and well-combined.
  3. Sift the almond flour, cream of tartar, baking soda, and salt into the wet mixture. Mix on low speed just until the flour disappears.
  4. Scoop about 1.5 tablespoons of dough and roll it between your palms into a smooth ball.
  5. Roll the ball generously in the mixture of powdered monk fruit sweetener, ground cinnamon, and pumpkin pie spice until fully coated.
  6. Place balls 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
  7. Bake at 350°F (175°C) for 8-10 minutes until the edges set and the tops develop a slight crackle.
  8. Let the cookies cool on the pan for 5 minutes to firm up before transferring.