Low-Carb Pumpkin Cookies with Cream Cheese and Pecan 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.
Servings: 30 cookies
Calories: 90kcal
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
Calories: 90kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 221mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg