Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 3/4 cup Swerve sugar replacement
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon pumpkin pie spice
  • 1 1/2 teaspoons cream of tartar
  • 1/4 cup pumpkin puree
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • Snickerdoodle topping ¼ cup Swerve granular 1 teaspoon of cinnamon 
  • 1/4 cup Swerve sugar replacement
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter
  • 1 cup Swerve confectionary sugar
  • 4 ounces cream cheese
  • crushed pecans
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat your oven to 350 degrees F and either line a sheet pan with parchment paper or spray it with nonstick spray.
  • In a large bowl, combine almond and coconut flours, cinnamon, pumpkin pie spice, cream of tartar, salt, and baking soda
  • Whisk and combine well. In another bowl, mix melted butter, eggs, vanilla, pumpkin puree, and sugar until well combined.
  • Add the wet ingredients to the dry ingredients and mix until fully combined. Place cookie dough in the fridge for an hour. 
  • While cookie dough is setting in fridge, make your snickerdoodle topping. 
  •  Using a small cookie scoop, make 24 cookies, rolling each one in your snickerdoodle mix.
  • Once you place them on the sheet pan, press down slightly with a fork in two directions to make them flatter. They will not expand much. Cook for 10-14 minutes keeping a close eye on them not to burn. 
  • When they are done, let them cool for at least 15 minutes. 
  • Frost the cookies with the Pecan Cream Cheese Frosting.