Keto Low Carb Pumpkin Cookies

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CategoryTags, , DifficultyIntermediate

I’ve been searching for a healthier version of a cookie to make during the holiday season and I’ve found one. Not just because it’s keto friendly, but because the star ingredient is pumpkin. Did you know that pumpkin is loaded with nutrients that are great for your skin? High in carotenoids like beta-carotene, which our bodies turn to Vitamin A, studies have shown that these carotenoids can act as a natural sunblock. They can also help protect skin cells against damage from harmful UV rays. Now let’s talk about Vitamin C. Your body needs this in order to make collagen which is a protein that keeps your skin strong and healthy. You’ve probably heard about collagen all over social media. You can consume it in many ways…but did you ever think a cookie would be able to provide this 'must have' protein in such a satisfying way? As your making this delicious recipe, just think about all the health benefits your getting from this winter squash.

Yields24 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the cookies
 ¼ cup unsalted Kerrygold butter
 ½ cup organic pumpkin puree
 1 organic cage free egg
 1 tbsp vanilla extract
 3 cups blanched almond flour
 2 tsp cinnamon
 2 tsp pumpkin spice
 ½ tsp nutmeguse freshly grated if possible
 ½ tsp gluten-free baking powder
For the frosting (optional)
 6 tbsp powdered Erythritol
 ¼ cup heavy cream
 ¼ tsp vanilla extract
 ¼ tsp pumpkin spice
1

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2

Grab a large deep bowl and add the butter and Erythritol. Beat until fluffy and fully incorporated.

3

Add the pumpkin puree, egg and vanilla and beat for 2 to 3 minutes or until blended.

4

Gently add in the almond flour, cinnamon, nutmeg, pumpkin spice, baking powder and sea salt and mix for another 1 to 2 minutes. Scrap the sides of the bowl and give the mixture one last blend to be sure all ingredients are fully incorporated. (At this time, I like to place a clean kitchen towel over the dough and set in the fridge while I clean up the kitchen. This gives the dough a chance to chill up a bit so when the cookies bake, they don’t become to flat and loose their shape).

5

Take the bowl of dough out and grab a medium cookie scoop. Scoop balls of dough and release onto your lined cookie sheet about 2 inches apart from each other. You may slightly flatten cookies with the back of a spoon or use the bottom of a drinking glass. Repeat until all cookies are ready for the oven.

6

Bake cookies for 15-20 Minutes until golden brown.

7

Next, make the frosting. Use a small bowl and whisk the ingredients until smooth. If too thick, add a teaspoon of cream at a time until you get a spreadable consistency and set aside.

8

When the cookies are done, take them out of the oven and allow them to cool to room temperature.

9

Spread a teaspoon of frosting on top of each cookie and spread in a fun pattern (I usually swirl mine). Sprinkle a little cinnamon on top if you’d like and enjoy!

10

Notes: Since making these, I have been asked to make more than just one batch (trust me, they will fly off the cookie platter before you set it down to serve your guests). Best bet is to double batch these and freeze some for later. That way you have them on hand when anyone needs a pumpkin spice fix!

Nutrition Facts

Serving Size 1 cookie

Servings 24

Ingredients

For the cookies
 ¼ cup unsalted Kerrygold butter
 ½ cup organic pumpkin puree
 1 organic cage free egg
 1 tbsp vanilla extract
 3 cups blanched almond flour
 2 tsp cinnamon
 2 tsp pumpkin spice
 ½ tsp nutmeguse freshly grated if possible
 ½ tsp gluten-free baking powder
For the frosting (optional)
 6 tbsp powdered Erythritol
 ¼ cup heavy cream
 ¼ tsp vanilla extract
 ¼ tsp pumpkin spice

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2

Grab a large deep bowl and add the butter and Erythritol. Beat until fluffy and fully incorporated.

3

Add the pumpkin puree, egg and vanilla and beat for 2 to 3 minutes or until blended.

4

Gently add in the almond flour, cinnamon, nutmeg, pumpkin spice, baking powder and sea salt and mix for another 1 to 2 minutes. Scrap the sides of the bowl and give the mixture one last blend to be sure all ingredients are fully incorporated. (At this time, I like to place a clean kitchen towel over the dough and set in the fridge while I clean up the kitchen. This gives the dough a chance to chill up a bit so when the cookies bake, they don’t become to flat and loose their shape).

5

Take the bowl of dough out and grab a medium cookie scoop. Scoop balls of dough and release onto your lined cookie sheet about 2 inches apart from each other. You may slightly flatten cookies with the back of a spoon or use the bottom of a drinking glass. Repeat until all cookies are ready for the oven.

6

Bake cookies for 15-20 Minutes until golden brown.

7

Next, make the frosting. Use a small bowl and whisk the ingredients until smooth. If too thick, add a teaspoon of cream at a time until you get a spreadable consistency and set aside.

8

When the cookies are done, take them out of the oven and allow them to cool to room temperature.

9

Spread a teaspoon of frosting on top of each cookie and spread in a fun pattern (I usually swirl mine). Sprinkle a little cinnamon on top if you’d like and enjoy!

10

Notes: Since making these, I have been asked to make more than just one batch (trust me, they will fly off the cookie platter before you set it down to serve your guests). Best bet is to double batch these and freeze some for later. That way you have them on hand when anyone needs a pumpkin spice fix!

Keto Low Carb Pumpkin Cookies