Step 1

Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.

Step 2

In a large bowl, add almond flour and erythritol. Stir until evenly mixed. Add in pumpkin and stir until pumpkin is fully incorporated and a sticky dough forms.

Step 3

Using a 1.5 tbsp cookie scoop, scoop out cookie dough balls and place onto prepared cookie sheet, spaced 2 inches apart. Press down on dough balls with the palm of your hand until they form round disks, about 1/2 inch thick. You can use your fingers to smooth and round the edges of the disks as needed.

Step 4

Bake cookies for about 15-17 minutes, or until edges are brown. The tops of the cookies may still feel soft, but that is okay. Let cookies cool completely on cookie sheet. When they are cooled, the exterior of the cookies should firm up. Store uneaten cookies in an airtight container at room temperature.