In a large bowl whisk together the melted butter, coconut sugar, pumpkin, egg + yolk, and vanilla.
Once combined, add the almond flour, pumpkin spice, baking soda, and salt.
Mix again until combined.
Add the crushed cookies and most of the white chocolate chips, saving some to press into the tops.
Use a rubber spatula to fold in the goodies until combined.
Chill the dough for about 30 minutes. Allowing the dough to rest and chill allowing time for the fats (like butter) in the dough to solidify. As the fats solidify, they take longer to melt in the oven making sure the cookies don’t spread out too much.
Line a baking sheet with parchment paper. Use a cookie scooper to scoop cookie dough balls onto the baking sheet. The cookies don’t spread out too much so you can fit a good 9 – 12 cookies per sheet.
Dampen your hands a bit and flatten the tops of the cookies and tuck in any cookie dough sticking out the sides. This will make sure your cookies come out looking clean and round. Press a few extra white chocolate chips into the tops of each cookie.
Bake for 12 minutes. Then, allow the cookies to cool on the pan for about 15 minutes so the edges crisp up a bit and set. Transfer to a cooling rack and enjoy!