Pumpkin Cookies with Cream Cheese Frosting (THM S, low-carb)
A healthy version of a fall favorite. Pumpkin cookies with cream cheese frosting are sure to hit the spot at any fall gathering or to just enjoy at home without the guilt 🙂
Ingredients
- 1/2 c. salted butter softened
- 1/2 c. gentle sweet * or sweetener equivalent
- 1 t. molasses *the molasses helps give the sweetener a brown sugar taste, but you can use 1/2 c. of sukrin or a brown sugar substitute
- 1 c. pumpkin puree
- 2 eggs
- 1 T. baking powder aluminum free
- 1/2 t. salt
- 1 T. pumpkin pie spice
- 1 t. cinnamon
- 1 c. almond flour
- 3/4 c. baking blend
- 1/4 c. oat fiber * *this is optional and you can just use 1 c. of baking blend instead, but I like the texture it gives the cookie
- 1 c. chopped walnuts or pecans optional but tasty
Cream Cheese Frosting:
- 8 oz. reduced fat cream cheese
- 1/2 c. gentle sweet or sweetener equivalent (must be powdered)
- 1 t. vanilla or 1/2 t. THM pecan extract
Instructions
- Mix butter & sweetener
- Add pumpkin & eggs
- Combine baking powder, salt, pumpkin pie seasoning, almond flour, baking blend , & oat fiber
- Add dry ingredients to wet ingredients
- Use a small cookie scoop (1 T) to scoop cookie batter onto a greased pan. Flatten with palm
- Bake for 6 minutes and then rotate pan and bake for another 6 minutes or until the cookies are firm to the touch
- While the cookies are baking, make the frosting by using a beater to mix the frosting ingredients
- Frost the cookies after they are cooled
