Keto Pumpkin Cookies With Cream Cheese Frosting Low Carb
Enjoy these keto pumpkin cookies with cream cheese frosting today.
Super easy low carb pumpkin cookie recipe that is tasty and delish.
Make homemade keto pumpkin cookies with cream cheese frosting.
The perfect cookie for Fall desserts, snacks or mid afternoon treat.
Make and take to parties – they will please any crowd.
These from scratch pumpkin cookies will become your new favorite keto cookie.
If you follow a ketogenic diet / lifestyle then you will want to check out these pumpkin cookies.
A soft and moist low carb pumpkin cookie that is so yummy.
No need to spend hours in the kitchen making cookies when you can make these in no time at all.
Get ready to bake up the best low carb keto pumpkin cookies with cream cheese frosting.
❤️ Check out these other ❤️
Keto Pumpkin Recipes
Keto Pumpkin Cream Cheese Muffins
Keto Pumpkin Cheesecake Roll Ups
Keto No Bake Pumpkin Pie Bites
Keto Pumpkin Spice Rice Krispie Treats
Keto Pumpkin French Toast Sticks
How To Make Keto Pumpkin Cookies With Cream Cheese Frosting
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
For the cookies:
In a bowl, mix together the butter, cream cheese, pumpkin, vanilla, and powdered sugar.
Add in the eggs and beat for 1-2 minutes.
Combine dry ingredients with wet mixture and beat until fully combined.
Using a small scoop, place dough onto parchment lined baking sheets.
I used a fork to press down on them to make them flat.
You can keep them round or flatten them.
Bake for 13-18 minutes. Start keeping an eye at 13 minutes as you just want the tops to lightly brown, not burn.
Let the cookies cool completely before frosting them.
To make the frosting: combine all 4 ingredients in a bowl and mix until fluffy.
Spread evenly on your cookies
Serve and Enjoy
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Keto Pumpkin Cookies With Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese softened
- 2 eggs
- ½ cup butter softened
- 2/3 cup almond flour
- ½ cup pumpkin puree
- 1 tablespoon of vanilla
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ½ cup Swerve Confectionary Sugar
- 2 teaspoons baking powder
Frosting
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- ½ cup Swerve confectionary sugar
- 2 tablespoons crushed pecans
Instructions
- Preheat oven to 350 degrees F and line baking sheets with parchment paper.
For the cookies:
- In a bowl, mix together the butter, cream cheese, pumpkin, vanilla, and powdered sugar.
- Add in the eggs and beat for 1-2 minutes.
- Combine dry ingredients with wet mixture and beat until fully combined.
- Using a small scoop, place dough onto parchment lined baking sheets. I used a fork to press down on them to make them flat. You can keep them round or flatten them.
- Bake for 13-18 minutes. Start keeping an eye at 13 minutes as you just want the tops to lightly brown, not burn.
- Let the cookies cool completely before frosting them.
For the frosting:
- combine all 4 ingredients in a bowl and mix until fluffy.
- Spread evenly on your cookies
Nutrition
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