Description
Such a delicious treat! I had a tough time keeping the hubby and son away from these while they cooled, so just know it’s tough to wait to try them, but really important to let them cool and set for a good 10 minutes. Actually, I like them even better after they have been refrigerated for an hour or two, making these a perfect make-ahead treat (that is, if they don’t disappear before you get them in the fridge.
Ingredients
- 1/2 cup Butter (1 stick), softened
- 2 1/2 cups almond flour
- 1/2 cup canned pumpkin
- 1 whole egg
- 1 egg white
- 1 cup granulated monkfruit or erythritol sweetener I use Swerve or Lakanto brands
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground clove
- 1/4 tsp salt
Cheesecake Filling
- 4 ounces softened cream cheese
- 1/2 tsp. vanilla
- 1 egg
- 2 tbsp. powdered erythritol or monkfruit sweetener
Instructions
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Preheat oven to 350 degrees Farenheit. Line two baking sheets with parchment baking paper.
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Combine dry ingredients in small mixing bowl and mix well. I usually use a wire whisk, but sometimes the almond flour is very clumpy, so in that case I’ll use a sifter or my small food processor.
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Beat butter in medium mixing bowl until smooth. Add egg and mix well. Add pumpkin and beat until well combined
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Add dry ingredients to wet ingredients and mix well.
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Scoop the cookie batter into rounded tablespoons (about 1 1/2 tablespoon each), roll into a ball and place on parchment-lined baking sheet.
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Use the back of a round scoop or tablespoon to form a round indentation in the top of each ball of dough.
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Combine the cheesecake filling ingredients in a small mixing bowl using a hand mixer. Blend until smooth.
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Carefully spoon the filling into the tops of each cookie.
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Bake cookies for 17 to 20 minutes, or until golden brown and the filling appears to be set.
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Remove from oven and allow to cool on the cookie sheets on a cooling rack for at least 10 minutes.
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Store extras in an airtight container in the fridge up to one week or in the freezer up to three months.