Low-carb pumpkin spice cookies

Low-carb pumpkin spice cookies

These pumpkin spice cookies can be whipped up quickly for a weekend treat. They are not overly sweet and are perfect with a cup of coffee after dinner. When I served these to friends I was a little worried about the soft, cakelike texture, but they assured me that these low-carb cookies were a perfect addition to the season of everything pumpkin spice!

Low-carb pumpkin spice cookies

These pumpkin spice cookies can be whipped up quickly for a weekend treat. They are not overly sweet and are perfect with a cup of coffee after dinner. When I served these to friends I was a little worried about the soft, cakelike texture, but they assured me that these low-carb cookies were a perfect addition to the season of everything pumpkin spice!
USMetric
24 servingservings

Ingredients

  • 3 tbsp 3 tbsp butter
  • 13 cup 75 ml (50 g) granulated erythritol
  • 3 oz. 75 g cream cheese
  • ½ cup 125 ml pumpkin puree
  • 1½ cups 350 ml (175 g) almond flour
  • ¼ cup 60 ml (25 g) oat fiber
  • ½ tsp ½ tsp (2.5 g) baking powder
  • 1 1 large egglarge eggs
  • 1 tsp 1 tsp vanilla extract
  • ½ tsp ½ tsp maple extract
  • 1 tsp 1 tsp ground cinnamon
  • 1 tsp 1 tsp pumpkin pie spice
  • ¼ cup 60 ml toasted and chopped pecans

Instructions

Instructions are for 24 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Use a hand mixer or stand mixer to cream the butter and sweetener. Add the cream cheese and mix until smooth.
  3. Add the remaining ingredients, except the chopped pecans and mix until a soft batter comes together. Stir in the pecans by hand.
  4. Use a small cookie scoop or a tablespoon to place the cookies on the parchment paper. Use the back of a spoon to lightly flatten the cookie dough to roughly 2” diameter cookies.
  5. Bake for 16 to 18 minutes until the cookies are lightly browned. Let cool for 15 to 20 minutes before serving.

Storing

These cookies can be stored in the refrigerator for up to 5 days and in the freezer up to 2 months.

You might also like

5 comments

  1. Kayla
    I really wish some of these treat recipes were made without almond flour. My husband is allergic (we carry an epi pen).
  2. Gentiann
    You can substitute other low carb flours but it can be tricky with coconut flour : I usually get good results using 1/3 of the quantity given for almond flour in a recipe.
  3. BARBARA
    Thanks Gentiann, I don’t have any allergies, but Almond “flour” often feels like I have a mouthful of ground up nuts, making it less palatable 😄 I’m going to give your suggestion a try!
  4. Darlene
    Any substitute for oat fiber?
  5. Ann
    Sunflower seed flour is an equal substitute for almond flour and tastes much better in my opinion! Most people who are allergic to nuts can use sunflower seed flour.

Leave a reply

Reply to comment #0 by