Ingredients:

  • 2 cups (220g) superfine almond flour
  • 1/2 cup (120g) pumpkin puree
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (55g) melted unsalted butter
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth.
  3. Add the egg, pumpkin puree, and vanilla extract to the butter mixture, beating until glossy and well-combined.
  4. Sift the almond flour, pumpkin pie spice, baking soda, and salt directly into the wet ingredients.
  5. Fold the mixture gently with a spatula until no dry pockets of flour remain.
  6. Fold in the chocolate chips until evenly distributed.
  7. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared sheet, spacing them 2 inches apart.
  8. Bake for 10–12 minutes until the edges are set.