Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated erythritol
  • 1/2 cup (120g) pure pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (192g) superfine almond flour
  • 2 tbsp (15g) coconut flour
  • 1 tsp (5g) pumpkin pie spice
  • 1/2 tsp (2g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) salt
  • 1 large egg, room temperature

Instructions:

  1. In a large bowl, beat the softened butter and sweetener on medium-high for 2 minutes until pale and fluffy. Stir in the pumpkin puree and vanilla extract, beating until smooth.
  2. Whisk together the almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and salt directly into the wet ingredients.
  3. Add the egg and mix on low speed just until combined, avoiding over-mixing.
  4. Scoop 2-tablespoon portions onto a parchment-lined baking sheet, spacing them 2 inches apart, and flatten the tops slightly with your palm.
  5. Bake at 350°F (175°C) for 12–15 minutes until edges are barely golden brown but centers remain soft. Let cool on the pan for 10 minutes to set.