Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the pumpkin puree, almond butter, coconut sugar, and maple syrup until smooth.
- In another bowl, mix the almond flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the dairy-free cream cheese, creating little swirls of cheesecake goodness in your cookie batter.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Leave space between each cookie.
- Bake for 12-15 minutes or until the cookies are golden brown around the edges. Be careful not to over-bake.
- Allow cookies to cool for a few moments on the baking sheet before transferring them to a wire rack.
Notes
For a unique twist, substitute almond butter with cashew or sunflower seed butter. You can also add a teaspoon of pumpkin spice for extra flavor. Store cookies in an airtight container for up to 5 days at room temperature or refrigerate for longer shelf life.