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.
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.
Combine all 4 ingredients in a bowl and mix until fluffy.
Spread evenly on your cookies and enjoy!