Pumpkin Cream Cheese Cookies
Pumpkin and cream cheese are best friends—these soft and spicy cookies are proof!
Ingredients
- 0.5cupcanned pumpkin
- 1egg(s)
- 0.25cupgranulated erythritol
- 1servingPumpkin Spice Caramel Keto Chow(or 1 scoop)
- 1tsp.ground cinnamon(plus extra for optional dusting)
- 0.25tsp.pumpkin spice(plus extra for optional dusting)
- 2Tbsp.coconut flour
- 1Tbsp.baking powder
CREAM CHEESE FROSTING
- 2oz.cream cheese
- 2Tbsp.salted butter
- 2Tbsp.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: 1cookieCalories: 59.5kcalCarbohydrates: 9.5gProtein: 3.2gFat: 4.2gSaturated Fat: 2.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.07gTrans Fat: 0.1gCholesterol: 24.5mgSodium: 231.2mgPotassium: 168.42mgFiber: 1.4gSugar: 0.7gVitamin A: 1739.38IUVitamin C: 11.88mgCalcium: 141.57mgIron: 0.55mgSugar Alcohol: 6.51gNet Carbs: 1.53g