Step 1

Preheat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper. You'll need two baking sheets or just cook in batches.

Step 2

Using an electric hand mixer, beat together softened butter (do not melt or heat the butter), Swerve granular, egg yolk, and vanilla extract until combined and creamy.

Step 3

Strain the liquid from the pumpkin puree by placing the 1/2 cup of pumpkin puree in at least two paper towels. Gently squeeze out the liquid. I recommend doing this over a bowl in case your paper towels break. You might have to repeat the process after the paper towels are saturated. I ended up with about a 1/4 cup of liquid. Mix strained pumpkin puree in with butter sweetener mixture until well combined.

Step 4

Add in pumpkin pie spice, baking powder, xanthan gum, salt, and almond flour. Mix to combine.

Step 5

Fold in chocolate chips using a spatula.

Step 6

Divide dough into 24 one-inch balls and place 12 balls on a baking sheet. Flatten each one with your fingers or the back of a spatula. The dough won't spread much bigger than the size you flatten them.

Step 7

Bake for 22 to 24 minutes or until slightly browned and cooked through. Turn the baking sheet halfway through baking.

Step 8

Sprinkle the top with a little kosher salt (optional). Allow the cookies to cool on the baking sheet for 10 minutes then transfer them to a cooling rack to finish cooling. Enjoy!