Prep Time:
Yield:Description
Enjoy these melt-in-your mouth, pumpkin cookies. Filled with a buttery, pumpkin flavor, warm spices and craisins for texture, they are the perfect Fall dessert.
Scale
Ingredients
- 1/2 cup unsalted butter, room temp
- 1/2 cup + 1 tablespoon of Swerve Brown (you can substitute brown sugar or coconut sugar)
- 2 large eggs
- 1 cup canned pumpkin
- 1.5 cups almond flour
- 1/2 teaspoon xanthum gum
- 1 tablespoon arrowroot powder or coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4–1/2 teaspoon sea salt to taste
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 cup raisins or craisins (optional)
Instructions
- Preheat oven to 350 degrees F.
- Using a mixer, cream the butter for 2 minutes.
- Add the sweetener and cream for 8 minutes until light and fluffy.
- Add in the eggs and pumpkin. Mix well.
- Add remaining cookie ingredients and continue mixing.
- Refrigerate batter for 30-60 minutes before putting on cookie sheet (this will help them rise and not spread as much).
- Take out of fridge and spoon on cookie sheets, leaving an inch of space around each.
- Bake for 13-15 minutes
- Once done, allow cookies to cool for a few minutes before transferring to a wire rack to cool more.
- Enjoy!
Nutrition
- Serving Size: 2 cookies
Keywords: pumpkin cookie, pumpkin raisin cookie, low-carb pumpkin cookie