Ingredients

• 1¼ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp pumpkin pie spice
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup pure pumpkin purée
• 3 tbsp strong brewed espresso or 1½ tsp instant espresso powder + 2 tbsp hot water
• ¼ cup melted coconut oil or butter
• ⅓ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth)
• 1 large egg
• 1½ tsp pure vanilla extract

Latte Glaze:
• ¾ cup powdered monk fruit blend
• 1–1½ tbsp unsweetened almond milk
• ½ tsp instant espresso powder (dissolved in ½ tsp hot water)
• Optional: pinch of cinnamon

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 another bowl, whisk pumpkin, espresso, oil, brown sugar substitute, egg, and vanilla until smooth and glossy.
Fold in dry ingredients until just combined—batter will be thick and scoopable. Chill 30 min—enhances spice depth and prevents overspreading.
Scoop 1.5-tbsp balls, place 2″ apart. Flatten slightly with damp fingers.
Bake 12–14 min—edges set, centers soft. Cool 5 min on sheet.
Glaze: Whisk powdered sweetener, almond milk, and espresso concentrate until smooth. Drizzle over cooled cookies. Let set 20 min.