Ingredients

1.

Cinnamon
1-½ teaspoon
2.

Lemon Juice, Fresh
1-½ teaspoon
3.

Raw Egg
1 medium
4.

Ginger, Ground
1 teaspoon
5.

Almond Butter
¾ cup
6.

100% Natural Powdered Erythitol by Sonourished
⅔ cup
7.

Unsalted Butter
½ cup
8.

Xantham Gum Gluten Free by Hodgson Mill
½ tsp
9.

Vanilla Extract
½ teaspoon
10.

Almonds, Raw
½ cup, ground
11.

Baking Soda
½ teaspoon
12.

Organic Pumpkin Puree by Pacific
¼ cup
13.

Nutmeg Ground
¼ tsp
14.

Salt, Sea Salt
⅛ teaspoon
15.

Cloves, Ground
⅛ teaspoon

Instructions

1.
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine almond butter, ground almonds, pumpkin pur\[\]e, half the erythritol, baking soda, lemon juice, salt, 1 teaspoon of cinnamon, ginger, nutmeg, cloves, vanilla, and xanthan gum. Beat until thoroughly combined, forming a stiff dough. Adjust spices and sweetener to taste, using your preferred low-carb granulated or powdered option.
2.
Crack the egg into the mixing bowl and beat it into the pumpkin dough until fully incorporated and well combined. The dough will be thick and sticky.
3.
Line a large shallow oven tray with baking paper. Drop generous tablespoons of the pumpkin dough onto the lined tray, shaping them roughly into 1/2 inch thick circles. Space the cookies about 1 inch apart, creating twelve cookies in total.
4.
Transfer the tray to the oven and bake for 12-14 minutes, until the cookies are cooked through, golden brown, and slightly springy to the touch. Set aside to cool completely. While the cookies are baking, bring the butter to room temperature to soften.
5.
While the cookies are cooling, prepare the filling. In a mixing bowl, combine the softened butter and powdered erythritol with the remaining cinnamon. Cream the mixture together until smooth and well combined.
6.
Once completely cooled, divide the buttercream mixture evenly among the underside of 6 cookies, creating a generous layer of cinnamon butter. Sandwich these buttered cookies with the remaining cookies to form your whoopie pies.