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Pumpkin Walnut Cookie

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Ingredients
  

  • 1/2 cup reg Swerve sweetener
  • 1/4 cup brown sugar Swerve sweetener
  • 1 cup softened butter
  • 1 large egg
  • 1 cup pumpkin purée
  • 1/2 tsp baking soda
  • 1 1/2 tsp gluten free baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cloves, cardamom and nutmeg
  • 1 1/2 cups gluten free flour blend
  • 1 cup raw, chopped walnuts
  • Icing -
  • 5 tbsp butter
  • 1/3 cup brown sugar Swerve sweetener
  • 1/4 cup icing sugar Swerve sweetener
  • 1/2 tsp vanilla and finely chopped raw walnuts

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 baking sheets with parchment paper or silpat liner.
  • In a stand mixer add the butter and sweeteners and mix.
  • Add the egg and pumpkin purée and beat.
  • Scrape sides of bowl and beat again.
  • Add the baking powder, soda, spices and gluten free flour.
  • Beat on low speed until batter is smooth.
  • Stir in walnuts.
  • Use an ice cream scoop to drop batter onto lined pan.
  • Bake in oven for 11-13 minutes.
  • Remove and cool.Icing- in saucepan add butter and brown sugar and heat until melted.
  • Remove from heat.
  • Add vanilla and whisk well.
  • Add icing sugar and whisk.
  • Use a spoon to add a dollop of icing onto each cookie.
  • Sprinkle with a bit of walnuts.
  • Enjoy!
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