Easy Keto Pumpkin Cookies. Making these cookies has been on my to-do list all year. Waiting for the weather to cool off, homeschooling to get going.

I’ve been enjoying my collagen coffees and planning how I can include pumpkin into each and every meal I share with you this fall since I adore everything about fall, pumpkin, and coffee.

I’m kidding, but be ready because I’m going to be sending you a TON of pumpkin recipes, including this one.

These muffins are a success for any crowd, whether they follow the keto, low-carb, or any other diet. They have a light crisp on the surface, pumpkin pie spice on the interior, and a delightful frosting with maple flavor on top.

Waiting for the weather to cool off, homeschooling to get going, and for The Keto Holiday Cookbook to be finished and in your hands.

Dishes

Here are some additional pumpkin dishes you might enjoy if you share my love of the vegetable:

• Roll-up Pumpkin Cake
• Chocolate-chip cookies with pumpkin
• Low-carb Pumpkin Custard with Pumpkin Spice Creamer
• Keto Cinnamon Roll in a Mug for 90 Seconds
• Uncomplicated chocolate ice cream
• chocolate bars with peanut butter

The components of the cookies

• 8 ounces of softened cream cheese
• 1/3 cup of pureed pumpkin
• 1/2 cup softened butter
• 2 eggs and half a cup of Lakanto powdered sweetener
• Vanilla extract, 1 teaspoon
• Pumpkin Pie Spice, 1/2 tsp.
• two-thirds cup coconut flour
• Baking powder, 2 teaspoons
• Salt For The Icing: 1/2 tsp.
• 8 ounces of softened cream cheese
• For sprinkling, add 1/2 cup Lakanto Powdered Sweetener
• Maple flavoring, 1 teaspoon

Instructions

1. Turn the oven on to 350 degrees. Put aside 2 baking pans that have been lined with parchment paper.
2. Mix sweetener powder, butter, pumpkin puree, and cream cheese. Whisk in the eggs and vanilla after adding them.
3. Salt, baking soda, pumpkin pie spice, and coconut flour should all be added. Stir just until mixed.
4. Onto the preheated baking pans, drop cookies by the scoop.
5. Bake for 15-20 minutes at 350 degrees.
6. Cookies should cool on baking sheets for five minutes before being moved to a countertop to cool. If the cookies do not naturally flatten, use a spatula to slightly flatten them so that the icing will adhere to them.
7. Cream cheese and Lakanto Powdered Sweetener should be whipped until frothy to form the icing. Spread over the cookies after they have cooled, then, if preferred, add more pumpkin pie spice.

Nutrition Information

Amount Per Serving
Calories 87
Fat 7.4g
Protein 1.2g
Total Carbs 5.5g
Net Carbs 1.1g