Fall is coming to an end, so it's only right that I share another pumpkin recipe. I've gotten a number of requests for a new dessert recipe. So, I thought it would be fun to share a pumpkin cookie recipe.
I absolutely love making the recipe every fall. It has the perfect balance of the pumpkin flavor and sweetness. I'm not the biggest pumpkin lover (some people go overboard), but I love that can control the intensity of the flavor. If you love the pumpkin flavor, feel free to add more pumpkin puree to the batter.
I love that this recipe only requires a few ingredients and the steps are super easy to follow. I'm using staple low carb/keto ingredients like almond flour, ghee, and monk fruit sweetener. This batter can be a little stickier than traditional cookie batter. You may want to want to oil you hands before rolling the batter into balls and the fork before you make the design.
This is the perfect snack because it's super simple and quick to make. This can be served as a dessert or snack.
Be sure to check out the recipe video, ingredients, and instructions below. Don't forget to heart this recipe and let me know what you think!
2 cups almond flour
1/2 cup pure pumpkin
1 large egg
1/2 cup ghee
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 cup sweetener (I'm using monk fruit sweetener)
Preheat oven to 300 degrees.
Add all ingredients to a mixing bowl and mix until well combined.
Roll into balls and place on a greased cookie sheet. Using a fork press dough down lightly.
Bake for 20-23 minutes.
Allow to cool for 5 minutes.