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–+ servings

Pumpkin Pie Spice Scone Cookies

This makes a total of 24 Pumpkin Pie Spice Scone Cookies. Per cookie, it comes out to be 61.83 Calories, 5.22g Fats, 1.53g Net Carb, and 1.79g Protein.
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Servings 24 Cookies

Ingredients
  

  • 1.25 cup Pumpkin Puree strained
  • 2 tsp. Cinnamon
  • 2 tsp. Garam Masala
  • 1 tbsp. Coconut Oil Cooking Spray
  • 2 large Eggs
  • 1 tsp. Vanilla Extract
  • 1 tsp. Baking Powder
  • 1 cup Almond Flour
  • ¼ cup Butter
  • ¼ cup Pumpkin Pie Spice SF Torani

Instructions
 

  • Preheat oven to 400F. Cut squash in half, scoop out all guts, and then slice where natural grooves are located.
  • Place squash on cookie sheet with parchment paper, spray with coconut oil (both sides), and season with cinnamon and garam masala (both sides).
  • Bake until tender to the fork - about 30-35 minutes.
  • Remove from oven, put into food processor and then mix all the rest of the ingredients together.
  • Bake at 350F for 20-25 minutes or until the outside has hardened and the inside is soft.
  • Pipe or spread your favorite filling between the cookies.