Ingredients

• 1¼ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves)
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup pure pumpkin purée (not pie filling—full of fiber & beta-carotene!)
• 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
• ⅓ cup toasted pecans, chopped (optional but highly recommended!)

Optional Glaze:
• ¼ cup powdered monk fruit blend
• ½–1 tsp almond milk or maple-flavored syrup

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, oil, brown sugar substitute, egg, and vanilla until smooth and glossy.
Fold in dry ingredients, then pecans (if using), until just combined.
Chill dough 20–30 min—helps cookies hold shape and intensifies spice flavor.
Scoop 1.5-tbsp portions (they won’t spread much), place 2″ apart.
Bake 12–14 min—edges set, centers soft. Do not overbake!
Cool 5 min on sheet. Optional: drizzle with glaze once cooled.