Thick, fluffy pumpkin cookies topped with a rich cream cheese icing and a hint of cinnamon — these Keto Pumpkin Cookies are a decadent tasting treat AND low carb! This week we bring you another delicious Ketofied recipe, this is a simple recipe for Add eggs and continue mixing for another minute or two. Soft low carb and keto-friendly pumpkin spice bar cookies with sugar free maple cream cheese frosting that taste so indulgent you'll forget they're healthy! This is my favorite multi-purpose heatproof rubber spatula on Amazon – this is what the pros use! Allow the cookies to cool in the pan. For your convenience in re-creating this recipe, we’ve included shop-able ad links to some of the products and supplies used. Grease an 8-inch square metal baking pan and line it with a strip of parchment paper. * Percent Daily Values are based on a 2000 calorie diet. All Bake It Keto recipes have been tried and used successfully, but results may vary from person to person. No sticking! Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. If you like this recipe, rate it! Then, slowly beat in the dry ingredients. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … Whisk together dry ingredients in a small mixing bowl. Bake for 13-18 minutes. This should make about two dozen cookies. In a bowl, mix together the butter, cream cheese, pumpkin, vanilla, and powdered sugar. Using a mixer, combine all of your ingredients together until smooth and fluffy. Slice the cookies into 16 bars and dust the tops with cinnamon before serving. My FAVORITE tool to make this easy is a small offset spatula (. I am not a nutritionist. I used a fork to press down on the cookies to flatten them some, but you don’t have to do that. WANT TO SAVE THIS KETO PUMPKIN SPICE COOKIE WITH CREAM CHEESE FROSTING RECIPE FOR LATER? But if we’re being honest, the most important thing to know is that cream cheese frosting is involved. I recommend waiting until you’re ready to enjoy the cookies before frosting them, as the texture of the frosting could be affected by freezing and thawing. Learn how your comment data is processed. Whip it until it’s nice and smooth, yet fluffy with stiff peaks. This is actually a super easy low carb cream cheese frosting recipe! How to Make Keto Pumpkin Snickerdoodle Cookies Preheat your oven to 350 degrees F. Line a sheet pan with parchment paper or spray it with nonstick spray. ), I recommend using Bob’s Red Mill, since all brands vary in absorbency – click here to grab it on Amazon, I recommend a light color metal pan like this Made in the USA pan on Amazon, This set of three Pyrex bowls on Amazon is such a good deal, This is my favorite stand mixer on Amazon. This post may contain affiliate links. SOLD. Keto fall treats should have plenty of warm, bold flavor. Keto Pumpkin Cookies with Cream Cheese Frosting, Thick, fluffy pumpkin cookies topped with a rich cream cheese icing and a hint of cinnamon -- these, cookies, keto cookie, pumpkin, pumpkin cookies. Beat in the pumpkin, vanilla, and egg. Combine all ingredients in a bowl and mix until fluffy. With less than 1g net carbs and only 2 grams total carbs, these pumpkin keto cookies are definitely better for you than the usual holiday cookie! Whip the cream cheese and butter in a stand mixer until light and fluffy, scraping down the sides as … Using a small cookie scoop, portion out the dough onto your baking sheet. https://mariamindbodyhealth.com/pumpkin-cookies-with-cream-cheese-frosting The cream cheese frosting is just the right amount of sweet and creamy, and the cookies are gooey and delicious! In a medium mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, … Preheat oven to 350 degrees F and line baking sheets with parchment paper. 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