Ingredients

The following ingredients have 4 Servings
  • 1/2 cup pumpkin puree
  • 1/4 cup melted butter (ghee or coconut oil works)
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 1 egg
  • 1 1/2 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 8 oz. cream cheese
  • 1/2 teaspoon cinnamon
  • 3 tablespoons agave nectar (honey or maple syrup works)

Instruction

  • Preheat oven to 350F.
  • Use a whisk or an electric mixer to cream together the puree, butter, vanilla, coconut sugar, and egg.
  • Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon.
  • Whisk again until combined.
  • Use an ice cream scooper to scoop 8 – 10 large cookie dough balls onto a baking sheet lined with parchment paper.
  • Dampen your fingers with water and gently press them down to flatten the tops. Bake them for 12 minutes.
  • Allow to cool completely on the baking sheet before starting your icing.
  • Once the cookies are cool, warm the cream cheese in a small bowl, about 1 minute in the microwave. This just makes it easier to get a smooth cream cheese icing and helps with any lumps.
  • Add the cinnamon and agave nectar to the bowl and whisk until smooth.
  • Transfer to a small plastic baggie and cut off one corner to ice the cookies.
  • Ice the cookies in a circle swirl motion, starting with the outer cookie and working your way to the center.
  • Sprinkle with additional cinnamon.
  • Place the cookies in the fridge for 15 minutes for the icing to firm and the cookies to further set.