Servings:  12 

Ingredients

• 1 egg (substitute flax egg* if vegan)
• 1/2 cup unsweetened Sacha Inchi Butter**
• 1/4 cup pumpkin puree (not pumpkin pie filling!)
• 1/3 cup coconut sugar
• 1 tbsp maple syrup
• 1 tsp pumpkin pie spice
• 1/4 tsp baking soda
• a pinch of salt
• 1/3 cup flour (we use Bob's Red Mill 1 to 1 GF flour)
• Optional: raw tubinado sugar to sprinkle on top, you choice of add ins like pumpkin seeds, chocolate chips, walnuts, chopped Sacha Inchi Seeds

Instructions:

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the egg, Sacha Inchi Butter, pumpkin puree, coconut sugar and maple syrup. If using CLASSIC Sacha Inchi Butter you can omit the maple syrup. Beat until smooth.
3. Add the pumpkin pie spice, the pinch of salt, baking soda, and flour. Beat again until your dough forms. 
4. Carefully stir in any add-ins. 
5. Using a scoop or two spoons, drop uniform amounts of dough 2" apart onto the cookie sheet. 
6. Gently flatten the cookies with your fingers and top with raw sugar. 
7. Bake for 12-14 minutes. Remove from the over and let cool on the pan for 10 minutes before transferring to a wire rack. 
8. Once cooled, enjoy with a pumpkin spice latte 😉