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
Directions:
- 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 Facts
Pumpkin Cream Cheese Cookies
Serving Size
1 cookie
Amount per Serving
Calories
59.5
% Daily Value*
Fat
4.2
g
6
%
Saturated Fat
2.5
g
16
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1.07
g
Cholesterol
24.5
mg
8
%
Sodium
231.2
mg
10
%
Potassium
168.42
mg
5
%
Carbohydrates
9.5
g
3
%
Fiber
1.4
g
6
%
Sugar
0.7
g
1
%
Sugar Alcohol
6.51
g
Net Carbs
1.53
g
Protein
3.2
g
6
%
Vitamin A
1739.38
IU
35
%
Vitamin C
11.88
mg
14
%
Calcium
141.57
mg
14
%
Iron
0.55
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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