Dough:
2 cups almond flour
1/3 cup pumpkin
6 tbsp softened butter
1 large egg
3/4 heaping cup granulated Swerve
1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
Pinch pink Himalayan salt
Cheesecake Filling:
4 oz softened cream cheese
1/2 tsp vanilla extract
1 egg
2 tbsp granulated Swerve
INSTRUCTIONS:
Preheat oven to 350. Line cookie sheet with parchment paper. Combine all dough ingredients in medium bowl and mix well until dough forms. Scoop cookie dough 1 – 1 1/2 tbsp) onto sheet. Dent tops in center.
Combine cheesecake filling ingredients into a bullet or blender and mix until combined. Pour into cookie dents.
Bake 20 minutes or until cheesecake doesn’t jiggle and cookies are golden brown
