3 cups almond flour
1 1/2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp salt
1/2 cup pumpkin puree
1 large egg
20 drops of Sweetleaf clear stevia
1/4c Natures Hollow Maple syrup
Preheat oven to 350° F. Grease a baking sheet or line with parchment paper
In a medium bowl, whisk together almond flour, baking powder, ginger, cinnamon, allspice, and salt until blended.
In another bowl, whisk together pumpkin puree, egg, syrup and stevia.
Add dry flour mixture and stir with a spatula or wooden spoon to make a stiff dough.
Form the mixture into 12 balls. Flatten each ball of dough to 1 inch in thickness and 2 inches across and place on baking pan about 2 inches apart.
Serve hot with butter - or coconut butter like I did.