Ingredients
- 1/2 cup pecans (30g)
- 1/4 cup unsalted butter at room temperature
- 1/2 cup erythritol sweetener (I use Swerve)
- 1 egg yolk
- 1/4 cup canned pumpkin
- 1 1/2 cups almond flour (150g)
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup stevia-sweetened chocolate chips
Instructions
- Heat your oven to 350°F and spread the pecans on a small baking sheet. Bake until golden brown and nutty smelling, about 10-13 minutes. Roughly chop and set aside. Line two baking sheets with parchment paper.
- In a large bowl, using an electric hand mixer, beat the butter and sweetener until just combined. Add in the egg yolk and pumpkin and beat for 1 minute, stopping to scrape down the sides as necessary.
- In a separate medium bowl, stir together the almond flour, pumpkin pie spice, baking soda and salt. Add it into the pumpkin mixture and stir until well combined. Stir in 2/3 of the chocolate chips and 2/3 of the pecans.
- Roll the dough into lightly heaping 1 tablespoon-sized balls and place onto the two cookie sheets, pressing out about 1/3 inch thick, pressing the remaining chocolate chips and pecans on the top of each cookie.
- Bake until the tops look just set and the edges just begin to brown (you may need to do one pan at a time, depending on your oven size), about 13 minutes. Let cool completely on the pan – they set up a lot!
