• 2 ½ cups almond flour
  • ¼ cup arrowroot flour
  • ½ tsp baking soda
  • 1 ¼ tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 egg
  • ¼ cup almond butter
  • ⅔ cup pumpkin puree
  • ½ cup maple syrup
  • 1 tsp pure vanilla extract
  1. In a medium bowl, whisk the almond flour, arrowroot flour, baking soda, cinnamon and pumpkin pie spice. Set aside.
  2. In a large standing mixer, use the whisk attachment to beat the egg, almond butter, pumpkin puree, maple syrup and vanilla until smooth.
  3. Add the dry ingredients and use the paddle attachment to mix on low speed, until it's fully combined. The dough will be very sticky. Set in the refrigerator and chill for at least 30 minutes.
  4. While the dough is chilling, preheat the oven to 350°F and line two baking sheets with parchment paper.
  5. Use a cookie scoop or 1 tablespoon to scoop out the dough and set on the prepared baking sheets. Use parchment paper to press down lightly (it will stick if you just use your hands or a spoon!)
  6. Bake for 10-12 minutes. Let it cool on the baking sheet for 5 minutes, then transfer to a cooling rack and cool a few minutes more. Enjoy!