This one takes the cake, I mean cookie…There couldn’t be an easier, tastier pumpkin dessert recipe. These are super moist drop cookies that can be whipped up in 1 bowl. They will fill your kitchen with the beautiful aroma of pumpkin, better than any Yankee candle.  Put down that 800 calorie, sugar-laden pumpkin latte. These are slightly sweet and use all-natural ingredients, sans butter, white sugar and white flour.

INGREDIENTS:
2-1/2 Cups Almond Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Cup Olive Oil
1/4 Cup Maple Syrup
1/4 Cup Honey
1/2 Cup Brown Sugar
1 Can (15 oz) Pumpkin Puree
2 Eggs

RECIPE:
Heat oven to 375º. Grease 2 cookie sheets and set aside. Mix all dry ingredients (first 5) in a large bowl. Add all wet ingredients (+ brown sugar) and mix well. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheets. Bake 10 minutes or until cookies are set and golden. Cool cookies for 1-2 minutes, remove from cookie sheets and eat them immediately before anyone else in the house does. Makes approx. 2 -1/2 Dozen Deliciously Moist Pumpkin Cookies.