These are so great for a pumpkin fix! If you sub out my white chocolate drizzle for dark chocolate- it would make these a paleo friendly option as well (I only had a little white left over in the cuboard)!
Preheat oven 350 degrees.
You will need 1/2 cup pumpkin (pumpkin only- not pumpkin pie filling), 1/2 cup almond butter, 1/4 cup honey (maple syrup would also work), 1tsp of cinnamon, 1/4 tsp of ground ginger, nutmeg, sea salt, and pumpkin pie spice.
Put all of the ingredients into a large bowl and mix well. Put batter in fridge to chill for 25 minutes before using.
Spoon drop onto cookie sheet lined with parchment paper- this batch made me about 20 cookies.
Bake for 14 minutes (even if you have a couple small spots turning dark it's ok).
Allow to completely cool before plating. I drizzled mine with melted white chocolate (4 squares of baker's white), but they are really good even without! Pop in the fridge for 15 minutes after drizzling the chocolate.They can be stored in the fridge for up to 3 days.
Without white chocolate: each cookie approx. 57 calories, 3g fat, 7g carbs, 3g protein
With white chocolate: each cookie approx. 65 cal, 3.5g fat, 8carbs, 3g protein