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Keto Pumpkin Cookies with Maple Cream Cheese Frosting

For The Cookies
  • 8 oz Cream Cheese, softened
  • 1/3 cup Pumpkin Puree
  • 1/2 cup Butter, softened
  • 1/2 cup Lakanto Powdered Sweetener*
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Pumpkin Pie Spice
  • 2/3 cup Coconut Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt

For The Icing
  • 8 oz Cream Cheese, softened
  • 1/2 cup Lakanto Powdered Sweetener*
  • Extra Pumpkin Pie Spice, for Sprinkling
  • 1 tsp. Maple Flavoring

  1. Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper and set aside.
  2. Beat cream cheese, butter, pumpkin puree, and powdered sweetener.  Add in the eggs and vanilla and beat until fluffy.
  3. Add in the coconut flour, baking powder, pumpkin pie spice, and salt, stirring until just combined.
  4. Drop by cookie scoop onto the prepared baking sheets.  
  5. Bake at 350 degrees for 15-20 minutes until the edges just barely start to brown.  
  6. Cool cookies on baking sheets for 5 minutes, then transfer to countertop to cool. If cookies do not flatten on on their own, use a spatula to flatten them slightly for the icing. 
  7. To make the icing: beat the cream cheese and Lakanto Powdered Sweetener until fluffy. Spread on cooled cookies and sprinkle with additional pumpkin pie spice, if desired.

Base Recipe adapted from site

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