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Pumpkin Pecan Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 150
Delight in these soft, spiced pumpkin cookies with crunchy pecans, perfect for a healthy treat.

Ingredients

Wet Ingredients

  • 1 cup unsweetened canned pumpkin
  • 1/2 cup coconut oil (or other healthy fat, melted)
  • 1/4 cup low carb sweetener (see Recipe Notes for alternatives)
  • 1 tablespoon vanilla extract
  • 1 tablespoon water

Dry Ingredients

  • 1 1/2 cups gluten-free all purpose flour
  • 1/8 teaspoon stevia extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup low carb sweetener (see Recipe Notes for alternatives)
  • 2 tablespoons ground cinnamon

Instructions 

  • Preheat oven to 375°F (190°C). Lightly grease a cookie sheet.
  • Combine pumpkin, oil, sweetener, vanilla, and water in a bowl. Mix dry ingredients separately.
  • Add wet to dry ingredients, fold in pecans, then form 1-2 tbsp dough balls.
  • Roll balls in cinnamon sugar mixture, place on baking sheet, and bake for 8-10 minutes.
  • Cool for 3 minutes, then transfer to a rack to cool completely. Store in an airtight container.

Notes

To enhance flavor, toast pecans before adding to the batter.
Calories: 150kcal
Cost: $15
Course: Dessert
Keyword: Pumpkin