Chewy Cinnamon Pumpkin Cookies

Directions

Instructions

For the Spiced Sugarless topping

1. In a small bowl mix the Classic Allulose, pumpkin pie spice and cinnamon together. Set aside.

For the pumpkin cookies

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.

2. Start by drying your pumpkin. This step ensures the cookies will bake properly. Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat until hardly any liquid is transferred onto a paper towel. Once you have dried pumpkin, set aside.

3. In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

4. In a large bowl cream the softened butter and Brown Sweetener together with an electric mixer on high speed for 1-2 minutes until light and fluffy.

5. Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.

6. Add in the pumpkin and mix on medium-low speed to combine.

7. Add in the dry ingredients and mix on low speed just until combined.

8. Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugarless topping.

9. Place the cookie dough balls at least 2 inches apart on the baking sheets.

10. Bake cookies for 12-14 minutes.

11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes.