Pumpkin Cream Cheese Cookies
Pumpkin and cream cheese are best friends—these soft and spicy cookies are proof!
Servings: 12 cookies
Calories: 59.5kcal
Ingredients
- 1/2 cup canned pumpkin
- 1 egg(s)
- 1/4 cup granulated erythritol
- 1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
- 1 tsp. ground cinnamon (plus extra for optional dusting)
- 1/4 tsp. pumpkin spice (plus extra for optional dusting)
- 2 Tbsp. coconut flour
- 1 Tbsp. baking powder
CREAM CHEESE FROSTING
- 2 oz. cream cheese
- 2 Tbsp. salted butter
- 2 Tbsp. powdered erythritol
Instructions
- Preheat oven to 350℉ and grease a or line a baking sheet.
- Cream together pumpkin, egg, and sweetener.
- Add in the Keto Chow, cinnamon, pumpkin spice, coconut flour, and baking powder. Mix well.
- Form twelve dough balls, each approximately two Tbsp. of cookie dough, and place on prepared baking sheet. Use a spoon to make a divot on the top of each one.
- Bake for 15 minutes. Cool for five minutes before frosting.
- To make the frosting, add the cream cheese, butter, and erythritol to a glass bowl and soften in the microwave for 15-20 seconds. If the ingredients are still too stiff, microwave again in 10-second intervals until softened. Stir with fork until smooth.
- Pipe onto each cookie (you can do this while still warm). Dust with cinnamon or pumpkin spice if desired.
- Store in an airtight container in the refrigerator for up to three days.
Nutrition
Serving: 1cookie | Calories: 59.5kcal | Carbohydrates: 9.5g | Protein: 3.2g | Fat: 4.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.07g | Trans Fat: 0.1g | Cholesterol: 24.5mg | Sodium: 231.2mg | Potassium: 168.42mg | Fiber: 1.4g | Sugar: 0.7g | Vitamin A: 1739.38IU | Vitamin C: 11.88mg | Calcium: 141.57mg | Iron: 0.55mg | Sugar Alcohol: 6.51g | Net Carbs: 1.53g