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 pre-heated, bake cookies for 11 - 16 minutes, or until the edges are golden brown and the centers are set.
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.
Store leftover cookies covered at room temperature up to 2 days or can be frozen, un-frosted, up to 3 months.
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 confectioner's 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 and thicken with additional powdered sweetener if needed.
Whisk together all of the glaze ingredients in a small bowl. Thin with non-dairy milk or water as needed.
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
Topping Options: Our favorite way to eat these is with the Keto Cream Cheese Frosting, but the glaze and chocolate chips are both good options as well!
For Paleo: To make these pumpkin cookies Paleo, use coconut palm sugar for the sweetener. Then top with Paleo "Cream Cheese" Frosting or add ½ cup of Paleo-friendly chocolate chips to the batter.
For Vegan: While I haven't tried it, I'd imagine a "flax egg" or a "chia egg" would work well in this recipe. If you give it a shot please let me know how they turned out in the comments below!
For grain-free baking powder combine 1 part baking soda to 2 parts cream of tartar and 2 parts arrowroot, potato, or tapioca flour.
The Cream Cheese Frosting can be doubled if you want to use a whole block of cream cheese or want the frosting piled mile-high on the cookies.
For the sweetener, you need to use an erythritol-based sweetener for the cookies to hold together well. However, since erythritol can sometimes lend an aftertaste, I recommend a Monk Fruit Erythritol Blend. The erythritol will cause them to bake up perfectly, while the monk fruit drastically reduces the aftertaste – it’s a win-win! Or if you're Paleo, coconut palm sugar works well.
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. While technically, powdered erythritol can be used, I prefer not to use erythritol-based sweeteners in glazes and frostings. Erythritol can leave a slight cooling-like aftertaste and it's doesn't usually result in a super-smooth texture. For more information on the pros and cons of the different keto sweeteners, you may want to check out this Ultimate Guide To Keto Sweeteners!
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.