Preparation Steps

• Preheat the oven to 325°F and line two baking sheets with silicone liners or parchment paper.
• In a large bowl, beat the butter with the sweeteners until lightened and fluffy, about 2 minutes. Beat in the egg, pumpkin puree, and vanilla until well combined.
• Add the almond flour, gelatin, pumpkin pie spice, baking soda, and salt and beat until well combined. Stir in 1/4 cup of the white chocolate chips by hand.
• Roll the dough into balls about 1 1/4 inches in diameter and place 3 inches apart on the prepared baking sheets. Press down to about 1/2 inch thick with the palm of your hand. Press the remaining chips into the tops of the cookies.
• Bake about 15 minutes, switching the positions of the two pans partway through baking. The cookies should be golden brown around the edges but still very soft.
• Remove and let cool completely on the pans.