Ingredients
- 1/4 cup + 3 tablespoons coconut sugar plus additional, for sprinkling
- 1/4 cup cashew butter
- 1/2 cup pumpkin purée
- 1 large egg yolk
- 3 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons pumpkin pie spice
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, using an electric hand mixer, beat together the coconut sugar and cashew butter until combined. Add in the pumpkin and egg yolk and beat again until smooth and well combined, scraping down the sides of the bowl as necessary.
- Add the coconut flour, baking soda, and spice to the bowl and stir, scraping down the sides, until well combined.
- Drop the batter by heaping 1-tablespoon balls onto the cookie sheet.
- Using a fork, press each ball out to about 1/3-inch thick. These cookies do not spread out at all when baking, so you need to press them beforehand. It does take some time, as the dough is soft, so be patient.
- Bake until golden brown and the tops feel set, about 16-18 minutes. Let the cookies cool completely on the pan.
- Once cooled, use a spatula to gently lift them off the pan and serve!
