Pumpkin Cookies Sugar Free

 I make these during the Fall Season and especially for Thanksgiving.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A 1 1/2" Cookie Scoop

A Stand Mixer with a Paddle Attachment

Parchment Paper lined Cookie Sheet

A Cooling Rack.

Ingredients:

2 1/4 C Almond Flour

1 1/2 tsp Pumpkin Spice 

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 C Butter, Softened

1 C Granulated Monk Fruit Sweetener

1 Egg

1/2 C  Canned Pumpkin Purée (Not Pumpkin Pie Purée.

1 tsp Vanilla

Instructions:

In a Large Mixing Bowl, whisk together:

Flour

Baking Powder

Baking Soda

Salt

Pumpkin Pie Spice

Set Aside.

In a Stand Mixer with a Paddle Attachment:

Butter

Sugar

Cream together until Completely Incorporated.

ADD:

Egg

Pumpkin

Vanilla

Blend Together on LOW.

Gradually Add Flour Mixture until Well Combined.

Wrap the Dough in Plastic Wrap in the Shape of a Disc.

Chill for 2 Hours or Overnight.

Scoop Dough Balls with the Cookie Scoop onto a Parchment Paper Sheet Pan.

BAKE  16  Minutes.

Remove the Pan from the Oven when the Centers are Slightly Under Cooked.and Keep them on the Sheet  for 10 Minutes.

Transfer the Cookies to a Cooling Rack to Cool Completely .

Enjoy!

Peace in the Kitchen!