Ingredients
Scale
- 1 1/2 cups almond flour
- 3 tablespoons coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs
- 1/2 cup cane sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned or homemade)
- 1/3 cup mini chocolate chips (such as Enjoy Life)
- Vanilla frosting (for piping)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour, coconut flour, pumpkin pie spice, baking soda, and sea salt.
- In another bowl, whisk together the eggs, pumpkin puree, cane sugar, and vanilla extract.
- Fold the wet mixture into the dry ingredients until combined.
- Stir in the mini chocolate chips evenly.
- Scoop the dough onto the prepared baking sheet, leaving space between cookies, and flatten slightly.
- Bake for about 15 minutes or until lightly golden.
- Cool on a wire rack and decorate with frosting to create the mummy effect.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure pumpkin puree is not watery to maintain cookie texture.
Chill the dough for 30 minutes if too sticky to work with.
Experiment with different types of frosting for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 6
- Sodium: 90
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
- Cholesterol: 30