Ingredients:

• 3 cup almond flour
• 3/4 cup Erythritol
• 1 package sugar-free butterscotch pudding mix
• 1 tsp baking powder
• 1 tsp xanthan gum
• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup pumpkin puree
• 1/3 cup melted butter
• 1 tsp butter vanilla extract
• 2 small eggs
• 1/2 cup Bake Believe white chocolate chips
• 1/3 cup pecans (Skip these to reduce carb count further)

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan or line with parchment. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn). Remove butter from heat and mix with pumpkin puree. Mix butter/pumpkin mixture into dry ingredients. Add vanilla extract and eggs. Once combined, stir in pecans. Press cookie dough into prepared pan and bake for 25-30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Turn off oven. Sprinkle white chocolate chips over the top of the cookies, and let sit in warm oven until slightly melted. Remove cookies from oven, and if desired, drag a butter knife through the melted chocolate to make a squiggle pattern. Let cool and slice into 18 bars.