Nice cookies to have with a cup of tea or coffee any time, but I liked them at breakfast time! They have the best texture chilled.  They are soft but not cakey in texture like many pumpkin cookies. Using less pumpkin and egg helped in that regard quite considerably. 

1/cup unsalted butter, softened (125 mL)

Liquid sweetener (sucralose or stevia)  to equal 1 cup (250 mL)

1/cup canned pumpkin (75 mL)

1/cup granulated sweetener, OR (60 mL)

  6 coffee sweetener packets

1 egg yolk

1 tsp vanilla extract (5 mL)

13/cups Gluten-Free Bake Mix 2, OR (425 mL)

  2 cups Keto Bake Mix (500 mL)

1 tsp cinnamon (5 mL)

1/2 tsp baking powder (2 mL)

1/tsp baking soda (1 mL)

1/tsp salt (0.5 mL)

1/2 cup chopped walnuts (125 mL)

1/cup sugar-free chocolate chips (60 mL)

Preheat the oven to 350°F (180°C).

In bowl, in mixer, beat butter, liquid sweetener, pumpkin, granulated sweetener, OR coffee sweetener packets, egg yolk and vanilla extract together.

In medium bowl, combine Gluten-Free Bake Mix 2, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.  Add to wet ingredients; beat.  Stir in walnuts and chocolate chips.

Form 1 tablespoonfuls (15 mL) of dough into balls and place on parchment-lined cookie sheet.  Flatten slightly with the back of a spoon.  If desired, place a chocolate chip and piece of walnut on top of each cookie.  Bake 12 minutes, or until golden brown underneath.  Allow to cool and then refrigerate.

Yield:  26 cookies
1 cookie
91.2 calories
2.0 g protein
7.9 g fat
0.2 g fiber
2.1 g net carbs 

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