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.
- 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
- 4 oz cream cheese softened
- 4 tbsp butter softened
- 1/3 cup Swerve confectionary sugar
- 2 tbsp pecans crushed
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Gather your ingredients together. Preheat oven to 350 degrees F and line baking sheets with parchment paper.
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In a bowl, combine the butter, cream cheese, pumpkin, vanilla, and sweetener.
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Add in the eggs and beat for 1-2 minutes.
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Combine dry ingredients with wet mixture and beat until fully combined.
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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.
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Bake for 13-18 minutes. Start keeping an eye at 13 minutes as you just want the tops to lightly brown, not burn.
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Let the cookies cool completely (about 20 minutes) before frosting them.
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Combine all 4 ingredients in a bowl and mix until fluffy.
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Spread evenly on your cookies and enjoy!
