Almond Flour: I recommend using blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) for the best texture, as opposed to almond meal (which is whole almonds that have been processed into a meal).

Pumpkin Puree: Make sure to use pumpkin puree and NOT pumpkin pie pie filling (which has added sugar and spices and can throw off the taste of the cookies). I like using my homemade pumpkin puree, but canned pumpkin puree will work too.

Egg: The egg is necessary for binding the ingredients together, so make sure to add it in.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Sugar: I used white sugar, but you can use cane sugar, light brown sugar, or dark brown sugar instead. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t have it on hand, feel free to leave it out.

Spices: I used a mix of ground cinnamon, ground ginger, ground nutmeg, and ground cloves for the beautiful fall flavor. Alternatively, you may replace the spices with 2 1/4 teaspoons of pumpkin pie spice instead.

Baking Powder: Baking powder is the only leavening agent in this recipe to help the cookie dough rise, so definitely make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.