Instructions:

For Pumpkin Cookie

1. Preheat oven to 350 F.
2. Line baking sheet with parchment paper or silicon mat. I highly recommend doing this even if the baking sheet is non-stick. The cookies are very soft and cake-like. They tend to stick a bit.
3. In a medium sized bowl of a mixer, cream butter and Swerve Brown together until smooth and creamy.
4. Add the cream cheese, pumpkin puree, vanilla, and pumpkin pie spice extract. Blend well.
5. Add the coconut flour, pumpkin pie spice, cinnamon, and salt to the bowl and mix until combined. Batter will be a little sticky.
6. Drop 1 Tbsp of dough per each cookie on the baking sheet. Should make about 20 cookies.
7. Wet hands and roll each one into a ball, then flatten into a cookie shape, leaving about 1/2" between each one.
8. Bake for 20-25 minutes. Cookies will be soft and tender.
9. Remove from oven and allow to cool on baking sheet.

For Praline Topping

1. While cookies cool, make the praline topping.
2. Add heavy whipping cream, Swerve, and 4 Tbsp of the butter to a medium pan and heat over medium heat. Stir until sweetener is well dissolved.

3. Cook until mixture is a deep amber color. This is a bit tricky. You want it close to almost being burnt without burning. It will go from deep brown to burned in a second. Stir constantly and keep a close watch.

4. Remove from heat and add in the vanilla and sea salt. Stir until combined.
5. Add in the toasted pecans. Allow to cool and slightly harden, but not too much or you won't be able to easily spread on top of the cookies.
6. Top each cookie with approximately 1 Tbsp of the praline. Allow to firm up.