Crispy and Moist Oatmeal Sweet Pumpkin Cookies

In a large bowl, add cooked and cooled sweet pumpkin, oatmeal, nuts, salt, baking powder, oil, and allulose. To cook the pumpkin, microwave for 3 minutes, remove the stem and seeds, and microwave for another 5 minutes.

Mix all the ingredients thoroughly by hand until they form a consistent dough.

Cover the bowl and refrigerate the dough for 1 to 2 hours to let it firm up.

Shape the chilled dough into cookie-sized patties and place them on a baking tray lined with parchment paper.

Place the tray in an air fryer and bake at 180°C (356°F) for 15 minutes.

After 15 minutes, flip the cookies over.

Bake again at 170°C (338°F) for an additional 5-10 minutes until the cookies are golden brown and crispy.