Summary of this Post
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Ingredients
- 6 tbsp butter, softened
- 2 cups almond flour
- 1/3 cup solid pack pumpkin puree
- 1 large uncooked egg or equivalent
- 3/4 cup granulated Swerve (erythritol sweetener)
- 1/2 tsp baking powder
- 2 tsp pumpkin spice
- pinch of salt
For the cheesecake filling:
- 4 oz cream cheese
- 1/2 tsp vanilla
- 1 large uncooked egg or equivalent
- 2 tbsp granulated Swerve (erythritol sweetener)
Optional Garnish: Add a shelled pumpkin seed or pistachio in the middle of the cream cheese filling just before baking.
Directions
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- Preheat the oven to 350 F degrees.
- In a medium-size bowl add dough ingredients, stir until a dough forms.
- Scoop 1 1/2 tbsp of dough per cookie onto a parchment-lined baking sheet. Leave an inch between each cookie.
- Using the back of a teaspoon, make a hollow depression in the center of each cookie.
- In a medium bowl add the cream cheese, sweetener, egg and vanilla. Combine ingredients until smooth.
- Make the cheese filling and add a tsp of filling to the center of each cookie.
- Place a shelled pistachio or pumpkin seed on top of the center portion of the cream cheese filling on each cookie.
- Bake the cookies in a preheated oven for 20 minutes, or until the dough is golden brown and the cheese filling no longer jiggles.
- Let cookies cool for 10 minutes then transfer to a plate and serve.
- Label and store any leftovers in a freezer ziptop bag or other airtight container. Refrigerate up to 1 wk. or freeze up to 3 mo.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http://smallkitchenbigflavorsblog.wordpress.com
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