PUMPKIN BUTTER COOKIES STORY - Shuangy's Kitchensink PUMPKIN BUTTER COOKIES STORY - Shuangy's Kitchensink

PUMPKIN BUTTER COOKIES

These chewy, soft pumpkin butter cookies are packed with spice and are perfect for the fall season. Gluten-free, grain-free, and can be made paleo or keto.

– Egg Yolk – Pumpkin Butter – Almond Flour – Tapioca Flour – Pumpkin Pie Spice – Butter – Coconut Sugar – Baking Soda

INGREDIENTS:

Mix all the dry ingredients in a bowl.

STEP 1

Gently fold in egg yolk, pumpkin butter, and softened butter, and don’t overmix.

STEP 2

Cover and freeze the batter for 20 minutes. You can also leave it in the fridge overnight for making ahead.

STEP 3

Scoop into cookie dough balls and just gently press the top a little bit. These cookies will spread a lot.

STEP 4

Give this recipe a try! Tap the link for the full recipe details.

MORE RECIPES

More recipes at: shuangyskitchensink.com