1 1/3Tb.Erythritolor other sugar substitue for sugar topping
Preheat the oven to 350 degrees.
First mix 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.