Low-Carb Keto Pumpkin Cookies With Cream Cheese Frosting
These Soft Keto Pumpkin Cookies have all the warm spices of fall and are flavorful, soft, tender, and served with smooth and creamy cream cheese frosting!
In a medium-sized mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and sea salt.
In a large mixing bowl, beat together the room temperature butter and sweetener until creamy and smooth, 2 to 3 minutes.
Beat in the pumpkin, vanilla, and egg. Then, slowly beat in the dry ingredients. Fold in chocolate chips, if using.
Line a baking sheet with parchment paper or Silpat.
Roll the dough into 20 Tablespoon-sized balls and place them on the baking sheet. Then, lightly press down on each cookie to slightly flatten.
Preheat the oven to 350 degrees and place the cookies in the freezer for 20 minutes.
After the 20 minutes are up and the oven is preheated, bake cookies for 11 - 16 minutes, or until the edges are golden brown, the centers may still be slightly soft.
Allow cookies to cool 5 minutes on the baking sheet, then transfer to cooling rack to cool completely.
Top with cream cheese frosting or glaze if desired.
Cream Cheese Frosting:
Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.
Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.
Beat in the vanilla until incorporated and a pinch of sea salt if it's too sweet. Thin with non-dairy milk or heavy cream and thicken with additional powdered sweetener if needed.
Glaze:
Whisk together all of the glaze ingredients in a small bowl. Thin with non-dairy milk or water as needed.
Notes
I developed this recipe using canned pumpkin. If you use fresh pumpkin I cannot guarantee the results. However, if you do use fresh pumpkin you'll need to drain it very, very well or your cookies may not hold together well - as fresh pumpkin is usually wetter than canned.
Don't skip the freezer! Freezing the cookies is essential to achieving a soft and tender texture - so don't skip it!
Room-temperature butter is essential for both the cookies and the cream cheese frosting. Tobring thebutter to room temperature, I love this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
To soften the cream cheese, you can just pop it in the microwave for about 10 seconds 👍
For the granulated sweetener, I've only tested this with an erythritol-based sweetener, but *I'd imagine* xylitol, allulose (will need a few extra Tablespoons if using pure allulose), or a monk/fruit allulose blend with an added ½ teaspoon of xanthan gum would make the cookies extra big and soft! If using this option, the cookies will be too fragile to move until they are completely cooled. However, they should set up nicely after they cool.
For the powdered sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture. However, an erythritol-based powdered sweetener will work, however, it may leave an aftertaste - even more so in the glaze as opposed to the cream cheese frosting.
As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.