Line a baking tray with parchment paper or aluminum foil and set aside—Preheat the oven to 350 deg F. Add the oil, powdered sugar, and pumpkin puree into a mixing bowl and mix them well.
Next, add the almond flour, corn starch, pumpkin pie spice, ground cardamom, and baking powder.
Gently mix and bring them all together—no need to knead the dough.
Now scoop about 1 to 1.5 tbsp of cookie dough.
Gently flatten them and place the scooped out cookies on the baking tray.
Bake for 15 to 18 at 350 deg F. The cookies will be soft right out of the oven, and that's normal. Let it cool completely, and you can serve as is. Or prepare the cinnamon sugar (combine ½ tsp of ground cinnamon and 2 tbsp of sugar) and sprinkle it generously on the cookies and enjoy.
Notes
Instead of ground cardamom, you can use ground cinnamon or vanilla essence or skip that flavoring.
If you find the dough is wet, add 1 to 2 tbsp of almond flour.
We need to bake until the bottom turns light brown and watch the cookies after 15 minutes. As they cool, the cookies will become firmer.
Coating the cookies with cinnamon sugar is entirely optional.