Low-Carb Pumpkin Cookies with Cream Cheese Frosting
Enjoy the fall season without the guilt with these yummy Low-Carb Pumpkin Cookies with Cream Cheese Frosting. They are easy to make and a crowd pleaser too.
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It’s pumpkin season! If you’re gluten free or low carb, you don’t have to give up your favorite pumpkin sweet treats. These Low-Carb Pumpkin Cookies are so delicious. I’ve got a cream cheese and pecan frosting that you can spread on top that just elevates the cookies… even better than anything at the coffee shop or bakery.
How to Make These Pumpkin Cookies – Step by Step
1. Gather all the ingredients together. Preheat oven to 350 degrees F and line baking sheets with parchment paper.
2. For the cookies: In a bowl, combine the butter, cream cheese, pumpkin, vanilla, and powdered sugar.
3. Add in the eggs and beat for 1-2 minutes.
4. Combine dry ingredients with wet mixture and beat until fully mixed.
5. Using a small scoop, place dough onto parchment lined baking sheets. I used a fork to press down on them to make them flat. You can keep them round or flatten them.
6. Bake for 13-18 minutes. Start keeping an eye at 13 minutes as you just want the tops to lightly brown, not burn.
7. Let the cookies cool completely before frosting them.
8. To make the frosting: combine all 4 ingredients in a bowl and mix until fluffy. Spread evenly on your cookies and enjoy.
Can You Freeze These Cookies?
Yes, these can go in the freezer – just store them in a ziploc freezer bag. They should keep for about two months. When you’re ready to enjoy them, just take them out of the freezer and let them sit at room temperature for 4-5 hours and enjoy.
How Long Do These Cookies Last?
Enjoy these pumpkin cookies on the counter at room temperature for 3-4 days. After that, store in the freezer for a longer shelf life.
Can I Omit the Frosting?
Yes, you can skip the pecans or substitute with other nuts like walnuts. You could even sprinkle with mini chocolate chips that are low-carb friendly like Lilly’s baking chocolate.
You can even skip the frosting altogether if you prefer.
Can I Use an Alternative Sweetener?
Yes, you can use any natural and low-carb sweetener, such as stevia and monk fruit, or other natural sweeteners like maple syrup and raw honey, which are not low-carb. So adjust according to your needs. This is a great natural sweetener conversation chart to reference.
Top Tips for Making These Pumpkin Cookies
- Be sure to mix wet ingredients separately first.
- Then mix dry ingredients and fold into the bowl with the wet ingredients.
- Use parchment paper on a baking sheet to prevent the cookies from sticking to the pan.
- Bake the cookies for 13-18 minutes. You want the top to be brown, but not burned.
- Let the cookies fully cool (about 20 minutes) before putting the frosting on.
More Recipes You Might Like
- Super Easy Turmeric Latte Recipe (Golden Milk Drink)
- Gluten-Free Pumpkin Bread
- Gluten-Free Banana Chocolate Chip Muffin
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Low-Carb Pumpkin Cookies with Cream Cheese and Pecan Frosting
Equipment
- Mixing bowl
- Spatula
- Baking sheet
- Parchment paper
Ingredients
Low-Carb Pumpkin Cookies
- 8 oz cream cheese softened
- 2 eggs
- 1/2 cup butter softened
- 2/3 cup almond flour
- 1/2 cup pumpkin puree
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/3 cup Swerve confectionary sugar
- 2 tsp baking soda
Cream Cheese and Pecan Frosting
- 4 oz cream cheese softened
- 4 tbsp butter softened
- 1/3 cup Swerve confectionary sugar
- 2 tbsp pecans crushed
Instructions
Low-Carb Pumpkin Cookies
- Gather your ingredients together. Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- In a bowl, combine the butter, cream cheese, pumpkin, vanilla, and sweetener.
- Add in the eggs and beat for 1-2 minutes.
- Combine dry ingredients with wet mixture and beat until fully combined.
- Using a small scoop, place dough onto parchment lined baking sheets. I used a fork to press down on them to make them flat. You can keep them round or flatten them.
- Bake for 13-18 minutes. Start keeping an eye at 13 minutes as you just want the tops to lightly brown, not burn.
- Let the cookies cool completely (about 20 minutes) before frosting them.
Cream Cheese and Pecan Frosting
- Combine all 4 ingredients in a bowl and mix until fluffy.
- Spread evenly on your cookies and enjoy!
Nutrition
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Not a huge pumpkin fan but these are delicious!! Thanks for the recipe!
these cookies turned out so amazing! so sweet and delicious!
Pumpkin and cream cheese are a match made in heaven! Love this low carb recipe!