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 :)
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
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