Pumpkin Cookies with Cream Cheese Frosting
When I was in high school I worked at the cutest coffee shop in Medford, Wisconsin, called Uncommon Ground. It was a fantastic job and I loved working there, even when I had an early shift when I had to get up at 4am to make cookies, scones and cinnamon rolls before we opened! I learned a lot of tips and tricks on how to make things fast and easy while working there, such as having the dry ingredients for scones and cookies in bags. Then all I had to do is pour that into the stand mixer and add the wet ingredients.
One of our top sellers was a Pumpkin Muffin with cream cheese frosting. We would sell out of these before 8am every single day!
The best part of muffins are always the top! So I thought, I should try to make a soft keto pumpkin cookie with cream cheese frosting. This pumpkin cookie reminded me so much of my coffee shop days. I hope you enjoy!
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
COOKIES:
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon Redmond Real salt
- 2 teaspoons Pumpkin Pie Spice or a blend of cinnamon, nutmeg, ginger and cloves
- 2 tablespoons butter or coconut oil if dairy-free, softened
- ½ cup Swerve brown or confectioners sweetener or equivalent
- 2 large eggs
- 3/4 cup fresh or canned pumpkin puree
FROSTING:
- 4 ounces cream cheese Kite Hill brand cream cheese style spread if dairy-free, softened
- ¼ cup Natural Sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Place a piece of parchment on a cookie sheet.
- In a large mixing bowl, stir the almond flour, coconut flour, baking soda, salt, and
- spices until well combined. In another bowl, mix together the butter, sweetener, eggs, and pumpkin until smooth. Stir the wet ingredients into the dry. Spoon the batter into the prepared cookie sheet, placing each cookie about an inch apart.
- Bake the cookies for 20 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan.
- Meanwhile, make the frosting. Using a hand mixer, beat the softened cream cheese in a medium-sized bowl until smooth. Add the sweetener, and vanilla and beat until well combined. Top each cookie with about 1 tablespoon of the cream cheese frosting. Sprinkle with pumpkin pie spice if desired.
- Store extras in an airtight container in the refrigerator for up to 3 days.
Nutrition
TESTIMONY OF THE DAY
It is always emotional meeting people when I speak and do book signings, but meeting Amanda was very special because I had worked with her for so long. Here is a testimony she sent me a year and a half ago:
“Because of you!!! The before pictures were when I started consulting with you 6 years ago. I have been at a healthy weight for awhile but you are my inspiration and have been such a great support. I have hopes to meet you one day just to say thanks!
By-the-way the before pictures I was 24 and the current picture I’m 30. Before 170lbs and 110 now- I’m 5’2. Just thank you! – Amanda”
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What are the nutritional facts please.
Added above.
My husband and I started Keto just a few months ago and I have struggled to find any “substitute” sweetners we can use. My husband has a corn allergy and most alternative sweeteners say they are vegtable derived which usually means corn and they don’t have to label what vegetables they use:/. Do you have any recommendations on non corn sweetners we can use in baking??
Thank you!!!
Thank you for all of your wonderful recipes!
Sorry, not sure about that. Monk fruit is great but not sure about baking the same. Thanks!
I use xylitol made from birch and get it from Amazon. I make everything from ice cream to all baked goods with great success. Also mix with stevia glycerite because the xylitol is not as sweet as sugar
Xylitol is ok, but will add a small amount of carbs. And be very careful around dogs as it is toxic to dogs.
Can we use only coconut flour for this?
These look awesome Maria, and have solved my dilemma of what pumpkin dessert I can serve for Thanksgiving!! These will work for those who love pumpkin pie AND those of us who love a pumpkin roll with cream cheese filling.
Thanks!!
Soooo satisfying!!!! I just made these but made a mistake. I accidentally read too far and added the cream cheese to the dough. I really don’t think this changed the taste of the recipe much but allowed these to be a “wetter” type cookie which we loved! When I make these again I’ll review having followed the recipe correctly. Lol
My fitness pal says these are 8.4 total carbs as made by Maria’s recipe. My accident version didn’t raise it by much. I also made these smaller so we truthfully ate fewer carbs. These are large cookies which is so nice because most “Keto” cookies are only an inch or so. That’s just a bite!
Thanks!!
These are delicious! Thank you for the easy recipe. My granddaughter helped me make the cookies with little mess! Thank you Maria!
Thanks for the tip on Kite Hill–now I can eat some sort of cream cheese-like object. It reminds me of something i used to do back when I ate baked potatoes: I used to use unsweetened plain yogurt instead of sour cream–it tasted the same, and i didn’t have this mostly-unused tub of sour cream lying around in the fridge (Hubby HATES the stuff, so it was up to me to make it disappear).
I’m going to get some and see if I can resurrect the same old “potato trick”. only using cauli potatoes instead. Meanwhile, it’s BAGELS AWAY!! Oh, and your cookies too. 🙂