• Preheat oven to 325° F. (165 ° C)
• Using a sieve or sifter, sift the flour, Baking Powder, Baking Soda and spices, into a large mixing bowl. Set aside.
• In a mixing bowl, cream the softened butter.
• Whisk eggs and the egg white and add them to the butter and cream together.
• Add sweetener and vanilla extract to the creamed butter and eggs and mix well.
• Add the pumpkin puree and mix thoroughly until creamy.
• Add the dry ingredients a few tablespoons at a time, mixing in between additions.
• When the cookie batter is completely mixed, use a medium sized cookie scoop, and place scoops onto a baking stone or parchment lined baking sheet.
• Flatten cookies with the back of a spoon or a spatula.
• Bake for 15 minutes or until golden brown.
• Remove from the oven and allow cookies to cool on a cooling rack

** For Icing, check out our Sugar Free Cream Cheese Frosting recipe