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Who is a lover of pumpkin spice? For me, pumpkin spice seasoning is more than a seasonal occasion. It’s just as much about the flavor of anti-inflammatory cinnamon and ginger (or other times cinnamon and nutmeg) together in any treat, such as in my dairy-free matcha latte or in these pumpkin spice cookies. I missed last Thanksgiving with these… The recipe didn’t come until I was experimenting with the extra pumpkin purée left from one of my other pumpkin creations, the dairy-free pumpkin spice muffins I’ve made for the Ketolicious Eats San Diego bake shop.

Anyway, whoever came up with the idea of pairing a gourd vegetable with this seasoning blend is rather genius. These cookies remind me of oatmeal cookies for some season. And, even more than that, they are our new favorite cookie at the house!

If you get a chance to make these Pumpkin Spice Cookies with Pecans, let me know what you think with a comment or rating below? 😉 Will pumpkin spice cookies be a seasonal affair or will they be your new replacement for oatmeal cookies in your home, too?!

Pumpkin Spice Cookies with Pecans

5 from 1 vote

Recipe by J. Irish, Ketolicious Eats Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Enjoy these little tasty bites for your next fall season get together or cherish the cinnamon and nutmeg flavors like I do, as an oatmeal and cinnamon cookie replacement!

Macros for 1 cookie, with butter: 95 calories | 2.9g protein | 1.3g net carbs | 8.3g fat
Macros per serving, with dairy-free/vegan butter: 121 calories | 2.9g protein | 1.3g net carbs | 11.2g fat

Ingredients

2-3/4 cup 2-3/4 almond flour
1 cup 1 chopped pecans (or walnuts)
1/2 cup 1/2 monk fruit sweetener (or org coconut sugar, if paleo)
1/2 cup 1/2 organic pumpkin purée
4 ounces 4 organic pasture-raised butter or cultured vegan butter (I like the Miyoko’s brand), softened
1-1/2 teaspoon 1-1/2 organic pumpkin pie spice seasoning
1/2 teaspoon 1/2 baking soda
1/4 teaspoon 1/4 pink salt
1 teaspoon 1 organic vanilla extract
1 1 organic pasture-raised egg

Directions

Preheat your oven to 350 degrees Fahrenheit.
Mix together the dry ingredients, flattening out any lumps.
Add the wet ingredients, and mix well.
Add the chopped pecans, and continue mixing.
Using a small cookie scoop or tablespoon, make 1-1/2” balls. The dough will be a bit tacky. Then flatten to 1/2” with your hands or the bottom of a glass.
Bake for 16-24 minutes, the time will differ between ovens and the time of day you bake, or if using warmer batter. Bake until the tops are slightly browned.
Remove from the oven and allow to cool on the cookie sheet or a cooling rack. Then enjoy!