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Pumpkin Spice Delight Cookies

Fall is here! Well, it is in my head anyway! I am constantly craving all things pumpkin, cinnamon, or maple flavored.

I've been dying for a pumpkin spice baked treat, and these cookies absolutely do the job in an incredibly delicious way!

These cookies can be whipped up and in the oven in under ten minutes, and come together fully in half and hour with bake time.

They are super weight loss friendly with only 75 calories and 1g effective carb per cookie, so enjoy 1 or 2 with a fall themed warm beverage for a snack or dessert and really #treatyourself- without sacrificing your health and wellness goals. With not an ounce of sugar or grains in sight...these keto darlings are sure to be a newfound favorite. Enjoy! Keto with Courtney Pumpkin Spice Delight Cookies Serves: 15 Cookies Per Cookie: 75 Calories/1g Effective Carb/6g Fat/ 2g Protein

Ingredients: COOKIES- 3/4 C Almond Flour 1/4 C Oat FIBER 1/2 t Baking Powder 1/2 t Baking Soda 1 t Cinnamon 1 t Pumpkin Pie Spice 1/2 C Pumpkin 1 t Vanilla Extract 1 Egg (pastured is best) 1/2 C Ground Sweetener (THM Gentle Sweet) FROSTING 2 oz. 1/3 Fat Cream Cheese 1.5 T Heavy Whipping Cream 2 T Salted Butter 1/4 t Vanilla Extract 1 T Ground Sweetener (THM Gentle Sweet) 10+ Drops (to taste) Liquid Sweetener DIRECTIONS COOKIES- Preheat oven to 350 Degrees F. Mix all dry ingredients EXCEPT SWEETENER with a whisk until smooth and well combined. Add all other ingredients (liquid/wet plus Sweetener) to a food processor and process until smooth. Add dry ingredient mixture to processor and process again until dough is well mixed.

Line a cookie sheet with parchment paper (not wax) and spay liberally with coconut oil spray. Drop dough by large rounded spoonfuls onto prepared baking pan until 15 cookies are formed. Spray the back of a spoon, and press each ball flat into a cookie shape.

Bake for 15-18 minutes until firm to the touch (these are soft baked cookies- they are done when you can touch the middle and it feels firm and stable- it won't be "hard") Once slightly cooled, remove to a cookie cooling rack and allow to cool completely.

While cookies are baking, whip up your FROSTING- Add softened cream cheese to a blender and blend until smooth. Add in all other ingredient, and blend until smooth. Chill Frosting in fridge until ready to frost cookies. Once cookies have cooled, evenly frost each cookie. Store in the fridge and enjoy!!

Consider pairing this with my Fat Burning Pumpkin Spice Latte found on page 11 of my Everyday Favorites cookbook!

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