Pumpkin Pie or Pecan Pie? Why Not Both? These Holiday Favorites Collide in One Beautiful Scrumptious Cookie! Only 1.2 Net Carbs Each!
I think I've answered the time old question...pumpkin pie or pecan pie? I love them both so much that I decided to create one cookie using both festive flavors. I've made a perfectly spiced soft pumpkin cookie and filled it with luscious sticky pecan pie filling. The finishing touch is a beautiful lattice on top made with more pumpkin spice cookie. These cookies are so special. I know I'll be making them a yearly tradition, and I hope you do too!
Low-Carb Pumpkin Pecan Pie Lattice Cookies
Makes 20 cookies
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Ingredients:
For the pumpkin cookies:
2 C almond flour (I use Blue Diamond finely ground almond flour)
1/4 C coconut flour (I like Anthony's Organic coconut flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
3/4 C pumpkin
1 large egg
1 tsp vanilla bean paste (My favorite is Nielsen-Massey pure vanilla bean paste)
2 Tbsp coconut shortening, softened (I use Nutiva shortening in this recipe)
For the pecan pie filling:
1/2 C pecan pieces
1/4 C Swerve Brown
2 Tbsp liquid allulose (I use Wholesome allulose)
1/2 tsp vanilla bean paste
Directions:
Preheat your oven to 350 degrees and line a 12 cup muffin tin with parchment muffin liners or muffin liners of your choice. Set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and Purecane or Swerve. Set aside.
In a medium bowl, whisk together the pumpkin, egg, and vanilla bean paste. Add this to the dry ingredients and stir until almost combined. Add the coconut shortening and stir until thoroughly combined. Divide the dough in half, and using a one tablespoon cookie scoop, or measuring spoon, place one scoop in each muffin liner. Press the dough down until it is in one even layer. Now, using a small round object that is about 1 1/2 by 1 1/2 inches in diameter (I used the cap of a cocktail shaker flipped upside down! You can use a small bowl or even a 1/2 tablespoon measuring spoon), create little wells in each cookie. You will need to spray the object you are using with coconut oil between each cookie, so it doesn't stick. Once you've finished all the cookies, place the muffin pan in the refrigerator and chill for 30 minutes.
In the meantime, take the other half of your dough and place it on a large sheet of parchment paper dusted with Swerve confectioners. Place another piece of parchment on top and roll out to about 1/8 inch in thickness. Remove the top portion of parchment and slice the dough into strips about 2 inches long and 1/4 inch wide. Set aside. **Note: you may not need all of the dough for the strips, so whatever is left over, gather together and make more cookies.
Next, make the pecan pie filling by placing the pecan pieces, Swerve Brown, allulose, and vanilla in a small microwave-safe bowl. Mix the ingredients well, and then microwave for 30 seconds. Stir and set aside.
Grab your muffin tin out of the refrigerator, remove 6 of the cookies, and keep them in the liners. Place the other 6 back in the fridge. Place the cookies in the liners on top of a large baking sheet lined with parchment paper. Keeping the cookies on the liners, press down the sides of the liners to flatten. Spoon a heaping teaspoon of pecan filling into the well of each cookie. Now take two of your dough strips and lay them across the cookie, spaced evenly, turn the cookie, and lay two more strips going the opposite direction to form the lattice. The strips will be very delicate, so be careful! If they do crack or break, just press them back together. Press down the strips' ends onto the bottom portion of the cookie to ensure that they stick to each other. Once you've finished all six cookies, place them in your preheated oven, and bake for 15 minutes or until slightly golden on top. Remove and cool on the pan for 10 minutes before removing the cookies and placing them directly on a wire rack to cool completely. Repeat these steps until you've used all of your dough and filling! This may seem complicated, but it's actually pretty easy once you get the hang of it! These cookies are best stored in an airtight container for 3 days and then transferred to the freezer. Enjoy!
The dough pressed into the liners.
Wells created in the dough.
Here’s what the filling should look like.
Filled with pecan pie filling!
The dough cut into strips ready to form the lattice top.
Ready for the oven! Don't worry about the powdered sugar, it'll disappear once baked!
The finished cookies!
Up close!
Inside! Look at that filling! Yummy!!!
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