Ingredients

• 1¼ cups blanched almond flour
• ¼ cup coconut flour
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup pure pumpkin purée (not pie filling!)
• ¼ cup cold butter or coconut oil, cubed
• ⅓ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth)
• 1 large egg
• 1½ tsp pure vanilla extract
• ½ cup sugar-free dark chocolate chunks or chips (e.g., Lily’s or ChocZero)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
In a bowl, beat cold butter and brown sugar substitute 2 min until light. Mix in pumpkin, egg, and vanilla until smooth (batter will be thick, not runny).
Fold in dry ingredients, then chocolate chunks. Chill dough 30 min—crucial for texture and prevents overspreading.
Scoop 1.5-tbsp balls (they won’t spread much—pumpkin adds moisture but no flour to activate).
Optional: Roll in cinnamon-sugar (1 tbsp brown sugar sub + ¼ tsp cinnamon).
Bake 12–14 min—edges golden, centers still soft (they’ll set as they cool).
Cool 5 min on sheet. Cookies stay tender for days thanks to pumpkin’s natural humectants!