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Keto Pumpkin Cookies
with Maple Cream Cheese Frosting

Softer than a regular sugar cookie, my Keto Pumpkin Cookies with Maple Cream Cheese Frosting are even more delicious.

I've been waiting all year to make these cookies. Waiting until the weather cooled off, waiting until we got into the swing of homeschooling, and waiting until after I got The Keto Holiday Cookbook finished and in your hands.

Haven't gotten your copy of The Keto Holiday Cookbook yet?

This awesome, free resource is a MUST for your low-carb or ketogenic holiday.

Pick up your copy right here.

But back to these Keto Pumpkin Cookies.

I love all things fall, pumpkin, and coffee, so I've been sipping on my Collagen Coffees, and plotting all the ways I could introduce pumpkin into every single recipe I give you this fall.

I'm kidding, but you really should prepare yourself because I have a BUNCH of pumpkin recipes coming your way, including this one.

A slight crisp on the outside, pumpkin pie spice on the inside, and topped with delicious frosting with maple flavor, these are a hit with every crowd, keto, low-carb, or anything else.

Ingredients for Keto Pumpkin Cookies with Maple Cream Cheese Frosting

For The Cookies:
Cream Cheese, softened
Pumpkin Puree
Butter, softened
Lakanto Powdered Sweetener
Eggs
Vanilla Extract
Pumpkin Pie Spice
Coconut Flour
Baking Powder
Salt

For The Icing
Cream Cheese, softened
Lakanto Powdered Sweetener
Extra Pumpkin Pie Spice, for Sprinkling
Maple Flavoring

{netrition}

How To Make Keto Pumpkin Cookies with Maple Cream Cheese Frosting

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
Beat cream cheese, butter, pumpkin puree, and powdered sweetener. Add in the eggs and vanilla and beat until fluffy.
Add in the coconut flour, baking powder, pumpkin pie spice, and salt, stirring until just combined.
Drop by cookie scoop onto the prepared baking sheets.
Bake at 350 degrees for 15-20 minutes until the edges just barely start to brown.
Cool cookies on baking sheets for 5 minutes, then transfer to countertop to cool. If cookies do not flatten on on their own, use a spatula to flatten them slightly for the icing.
To make the icing: beat the cream cheese and Lakanto Powdered Sweetener until fluffy. Spread on cooled cookies and sprinkle with additional pumpkin pie spice, if desired.

If you're as into pumpkin as I am, here are some other pumpkin recipes you might like:

Pumpkin Cake Roll
Pumpkin Chocolate Chip Cookies
Pumpkin Spice Creamer
Low Carb Pumpkin Custard (found in The Keto Holiday Cookbook – free instant download!)
90-Second Keto Cinnamon Roll in a Mug (Ketogenic Fat Bomb, Low Carb, High Fat)
Basic Chocolate Ice Cream (THM:S, Low Carb, Ketogenic)
Chocolate Peanut Butter Bars (THM:S, Low Carb, Ketogenic,)

Keto Pumpkin Cookies with Maple Cream Cheese Frosting

Name: Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 8 oz Cream Cheese, softened; 1/3 cup Pumpkin Puree; 1/2 cup Butter, softened; 1/2 cup Lakanto Powdered Sweetener*; 2 Eggs; 1 tsp. Vanilla Extract; 1/2 tsp. Pumpkin Pie Spice; 2/3 cup Coconut Flour; 2 tsp. Baking Powder; 1/2 tsp. Salt; 8 oz Cream Cheese, softened; 1/2 cup Lakanto Powdered Sweetener*; Extra Pumpkin Pie Spice, for Sprinkling; 1 tsp. Maple Flavoring

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Softer than a regular sugar cookie, my Keto Pumpkin Cookies with Maple Cream Cheese Frosting are even more delicious.

Ingredients

For The Cookies

8 oz Cream Cheese, softened
1/3 cup Pumpkin Puree
1/2 cup Butter, softened
1/2 cup Lakanto Powdered Sweetener*
2 Eggs
1 tsp. Vanilla Extract
1/2 tsp. Pumpkin Pie Spice
2/3 cup Coconut Flour
2 tsp. Baking Powder
1/2 tsp. Salt

For The Icing

8 oz Cream Cheese, softened
1/2 cup Lakanto Powdered Sweetener*
Extra Pumpkin Pie Spice, for Sprinkling
1 tsp. Maple Flavoring

Instructions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
Beat cream cheese, butter, pumpkin puree, and powdered sweetener. Add in the eggs and vanilla and beat until fluffy.
Add in the coconut flour, baking powder, pumpkin pie spice, and salt, stirring until just combined.
Drop by cookie scoop onto the prepared baking sheets.
Bake at 350 degrees for 15-20 minutes until the edges just barely start to brown.
Cool cookies on baking sheets for 5 minutes, then transfer to countertop to cool. If cookies do not flatten on on their own, use a spatula to flatten them slightly for the icing.
To make the icing: beat the cream cheese and Lakanto Powdered Sweetener until fluffy. Spread on cooled cookies and sprinkle with additional pumpkin pie spice, if desired.