September 19, 2019
Moist, chewy pumpkin spice cookies topped with lightly sweetened cream cheese frosting. Friends and family will be requesting this recipe once they've tried it!
1/4 cup Clarified Butter/Ghee
1/2 cup Organic Coconut Sugar
1 1/2 cups Super-Fine Almond Flour, blanched whole almonds
1Preheat oven to 350°F. Line cookie sheet with parchment paper.
2Mix the following ingredients together in a mixer: pumpkin puree, ghee, vanilla, egg, coconut sugar.
3Once batter is mixed well, add almond flour, baking soda, sea salt, pumpkin spice and cinnamon.
4Scoop batter using ice cream scoop. Place 6 rounded balls of cookie batter onto prepared cookie sheet. Leave lots of space around each one.
5With wet fingers, gently flatten each cookie.
6Bake for 10 to 12 minutes. Allow to cool completely on the cookie sheet.
1Place cream cheese in a microwave safe bowl and cook for 1 minute. Intermittently, mix until lumps are gone.
2Add maple syrup and cinnamon and mix.
3Pour into plastic bag. Seal and place in fridge until the cookies are cold enough to add frosting.
4When ready to add frosting, cut one corner of the plastic bag and spread as little or as much as you like on each cookie. Gently sprinkle with cinnamon and serve.
This recipe includes affiliate links to ingredients found on Amazon, which means I earn a commission (at no extra cost to you) if you purchase from them. All links are to items I have personally purchased and have not been given to me. Thanks for supporting the free content on this site!