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 🙂
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert (THM S)
Servings 23


  • 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


  • 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

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