Pumpkin Spice Cookies

These are similar to a Snickerdoodle but have the added flavor of pumpkin. They are perfect for Thanksgiving or Christmas cookies!

• 1 3/4 cup Almond Flour
• 1/2 tsp baking powder
• 1/4 cup Pyure or other granular Keto-approved sweetener
• 1 tsp ground cinnamon
• 4 TBSP Softened salted butter, ideally grass-fed
• 1/2 cup Pumpkin Puree
• 1 tsp Vanilla extract
• 1 dropper of liquid vanilla stevia
• 1 egg
• 1 TBSP butter, melted
• 3/4 tsp pumpkin pie spice seasoning
• 1 tsp of sukrin icing, or other powdered keto-approved sweetener

1. Preheat oven to 350 F
2. Combine almond flour, baking powder, granular sweetener, and cinnamon in a large bowl and mix well
3. In a smaller bowl, combine butter, pumpkin, vanilla extract, and stevia, and mix well
4. Add the wet ingredients into the dry ingredients bowl, and crack an egg
5. Mix until a dough forms
6. Use a cookie dough scoop and scoop out 14-16 balls of dough, put them in a silpat on top of a cookie sheet, and use a large spoon or the bottom of a jar to flatten them thin. HINT: If you want these to be more cake-like, you can keep them thicker.
7. Bake 13 minutes. While baking, combine the pumpkin pie spice and powdered sweetener in a tiny bowl, and whisk/stir until well combined
8. Once the cookies come out of the oven, brush on the melted butter on each cookie then sprinkle the spice mixture on top
9. Let cool and enjoy!