Pumpkin Butter Cookies {with Almond Flour}
These chewy, soft pumpkin butter cookies are packed with spice and are perfect for the fall season.
Servings: 12
Calories: 184kcal
Ingredients
Pumpkin Butter Cookies
- 1 egg yolk room temp
- 1/4 cup pumpkin butter 70g
- 1 1/3 cup almond flour packed, 160g
- 2 tbsp tapioca flour 15g
- 1 tsp pumpkin pie spice
- 1/4 cup butter softened, room temp*
- 1/2 cup coconut sugar**
- 1/2 tsp baking soda
Instructions
- 1. Mix all the dry ingredients in a bowl.
- 2. Gently fold in egg yolk, pumpkin butter, and softened butter, and don’t overmix.
- 3. Cover and freeze the batter for 20 minutes. You can also leave it in the fridge overnight for making ahead.
- 4. Scoop into cookie dough balls and just gently press the top a little bit. These cookies will spread a lot.
- 5. Bake at 350 F for 11 – 12 min.
Notes
*if you didn’t have time to have butter come to room temp, you can microwave it for 10 – 15 sec on medium powder,
*You can also sub for vegan butter.
**it provides a great caramelized flavor, and also a chewy texture for the cookie (similar to brown sugar, which white sugar doesn’t have)
Nutrition
Serving: 1g | Calories: 184kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 101mg | Fiber: 2g | Sugar: 12g