Keto Pumpkin Snickerdoodles

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Pumpkin Snickerdoodles

Course

Dessert

Servings

Cookies

Ingredients

• 3 C Almond Flour
• 1 Tsp. Pumpkin Pie Spice
• 1 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 1/2 C Butter melted
• 1 C Pumpkin Puree
• 2 Tsp. Vanilla
• 1/2 C Xylitol or other sugar substitute
• 15 Drops Liquid Sucralose
• 2 Tsp. Pumpkin Pie Spice for sugar topping
• 1 1/3 Tb. Erythritol or other sugar substitue for sugar topping

Course Dessert Servings Cookies Ingredients 3 C Almond Flour 1 Tsp. Pumpkin Pie Spice 1 Tsp. Baking Powder 1/2 Tsp. Salt 1/2 C Butter melted 1 C Pumpkin Puree 2 Tsp. Vanilla 1/2 C Xylitol or other sugar substitute 15 Drops Liquid Sucralose 2 Tsp. Pumpkin Pie Spice for sugar topping 1 1/3 Tb. Erythritol or other sugar substitue for sugar topping

Instructions

1. Preheat the oven to 350 degrees.
2. First mix together the almond flour, 1 tsp. pumpkin pie spice, salt, and baking powder in a bowl.
3. In a separate bowl, mix together the butter, pumpkin puree, vanilla, eggs, 1/2 cup of xylitol (or sugar substitute of choice), eggs and 15 drops of liquid sucralose.
4. Mix your dry ingredients into your wet ingredients.
5. Line your baking sheet with a silpat mat or parchment paper. Scoop out the cookies and gently press flat. The dough will be a bit wet. Bake at 350 degrees for 12-14 minutes or until they are lightly toasted.
6. As the cookies are baking, mix together the sugar and the pumpkin pie spice to sprinkle on the cookies. When you first remove the cookies from the oven, sprinkle the sugar and spice mix on top of the cookies. Allow the cookies to cool for about 5 minutes before cooling the rest of the way on a cooling rack.

Well it is that time of year again. Pumpkin Pie Spice flavored everything has hit the stores and coffee shops. I thought I would, yet again, jump on the band wagon and throw together some pumpkin pie spice recipes. So let’s get to it!

I, first mixed together the almond flour, 1 tsp. pumpkin pie spice, salt, and baking powder in a bowl. In a separate bowl, mix together the butter, pumpkin puree, vanilla, eggs, 1/2 cup of xylitol (or sugar substitute of choice), eggs and 15 drops of liquid sucralose.

Mix your dry ingredients into your wet ingredients.

Line your baking sheet with a silpat mat or parchment paper. Scoop out the cookies and gently press flat. The dough will be a bit wet. Bake at 350 degrees for 12-14 minutes or until they are lightly toasted.

As the cookies are baking, mix together the sugar and the pumpkin pie spice to sprinkle on the cookies. When you first remove the cookies from the oven, sprinkle the sugar and spice mix on top of the cookies. Allow the cookies to cool for about 5 minutes before cooling the rest of the way on a cooling rack.

These cookies were a huge hit and approved by everyone! So, if you are a pumpkin pie spice fan, give these a try. The family will thank you!!