Ingredients
Scale
- 4 tablespoons unsalted butter, softened at room temperature
- ⅓ cup sweetener
- ⅓ cup brown sweetener
- ½ cup 100% pureed pumpkin
- 1 teaspoon vanilla extract
- 1 egg
- 2 ½ cups blanched almond flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 oz cream cheese, softened (optional icing)
- 1 teaspoon powdered sweetener (confectioner’s, optional icing)
- 1 teaspoon vanilla (optional icing)
Instructions
- Preheat oven to 350°F.
- Cream the butter and sweeteners together in a mixing bowl using a hand mixer or standing mixer.
- Add the pureed pumpkin, egg, and vanilla extract. Beat until creamy.
- In a separate bowl, combine almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
- Mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Line a baking sheet with a silicone mat.
- Form 1 ½ tablespoon-sized dough balls with wet hands to prevent sticking.
- Place balls on the baking sheet and flatten slightly with your palm.
- Bake for 10-13 minutes until edges are golden but centers are soft.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Cool completely before applying optional icing.
- For the icing, mix cream cheese, powdered sweetener, and vanilla until smooth. Spread gently on cooled cookies.
Notes
- Overmixing the dough will make cookies dry.
- Let cookies cool fully before icing to avoid crumbling.
- Adjust icing thickness by adding more cream cheese or sweetener as needed.
- Prep Time: 15 minutes
- Cook Time: 10-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg