1/3cupsweetener of choice: coconut sugar for paleoor for low carb use erythritol granular
½tbsppumpkin pie spice
3tbspbuttermelted or coconut oil, melted
3tbsppumpkin pureemake sure pumpkin is the only ingredient
2tbspcrushed walnut pieces *optional
Coating for After Baking
2 ½tbsp. powdered sweetener of choice: grind up coconut sugar in blender or processoror for low carb use confectioners erythritol or grind up granular erythritol.
Preheat oven to 300 F°, and line or grease a cookie sheet. In a large mixing bowl combine: 1 ¼ cup almond flour, 1 tbsp coconut flour, 1/3 cup sweetener of choice, ½ tbsp. pumpkin pie spice, and ¼ tsp cinnamon. Mix together thoroughly.
Add to mixture: 3 tbsp melted butter or coconut oil, 1 egg yolk, and 3 tbsp pumpkin puree. Mix together thoroughly. Add in optional walnut pieces and stir in.
In a blender or processor, grind up the 2 ½ tbsp sweetener of choice until it is powdered (unless using a low carb brand of confectioner’s sweetener). Put the powdered sweetener of choice into a small to medium size bowl and mix in the ½ tsp cinnamon. Set aside.
Using hands or oiled or buttered hands to prevent sticking, roll a tbsp size of pumpkin dough into balls and place on cookie sheet in rows. Bake cookie pie balls in oven for 22 to 26 minutes. Check at 22 minutes to see if browning slightly. Remove from oven and cool slightly.
While cookie pie balls are still warm, rolls lightly into the powdered sweetener and cinnamon mixture. Serve and enjoy. Store unused portions in container in the fridge.
Nutritional Data for Low Carb version using erythritol sweetener ( I used Swerve): Serving Size: 1 ball out of 15 balls, Cal: 81, Carbs:4 g / Net Carbs: 2 g, Fiber: 2 g, Fat: 7 g, Protein: 2 g, Sodium: 18 mg, Sugar: 0 g. *Nutritional data are estimates based on the products I used*