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
Calories: 135 | Fat: 11g | Protein: 4g | Carbohydrates: 5g | Fiber: 2g | P:E Ratio: 0.3