These cookies are soft and full of pumpkin flavor. Perfect to have with a glass of almond milk or a cup of coffee or tea. It just makes you feel like fall is upon us in a very delicious way. Soon, it will be winter and fall will be just a memory. Especially because fall goes away too quickly, but you can still enjoy these cookies to get a taste of fall anytime.
Ingredients
¼ cup butter (softened)
2 Tbsp. sour cream
½ cup pumpkin puree
2 eggs
1 cup almond flour We use this
¼ cup coconut flour We use this
½ cup powdered erythritol We use this
2 tsp. pumpkin pie spice
1 tsp. baking powder We use this
1 tsp. vanilla
Instructions
Preheat oven to 400°F.
Line a cookie sheet with parchment paper.
Blend together butter and cream cheese in a medium bowl until smooth.
Add sour cream, pumpkin, eggs, and vanilla. Blend until well combined.
In a separate bowl, mix together (with a fork) almond flour, coconut flour, erythritol, pumpkin pie spice, and baking powder until well combined.
Add dry ingredients to wet ingredients and mix well.
Drop spoonfuls of batter onto parchment lined cookie sheet, leaving a bit of space in between. The cookies will not spread much.
Bake for 10-15 minutes or until they are brown on the bottom and slightly brown on top.
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