These keto pumpkin spice cookies are chewy, soft, and the perfect snack for fall. Learn how to make melt in your mouth gluten free low carb pumpkin cookies. Top with a delicious sugar-free cream cheese frosting, make a cup of coffee, and enjoy the best fall cookies.
Preheat oven to 350°F / 180°C and line a baking cookie sheet with parchment paper. Set aside.
In a large mixing bowl, add the wet ingredients: room temperature egg, pumpkin puree, melted butter/ coconut oil, heavy cream, or coconut cream. Whisk for 1-2 minutes until frothy.
In another bowl, combine the powdered sweetener, almond flour, coconut flour, pumpkin spice, and baking powder.
Combine the wet ingredients with the dry ingredients using a spatula until a thick dough forms. Allow the dough to rest for about 5 minutes.
Use a medium cookie scoop to scoop out cookies. Use your hands. Flatten the cookies and give them the desired shape as they tend to keep their form.
Bake for 12-15 minutes in the preheated oven until golden on the outside. Allow cooling completely cool down. Serve simple, or drizzle the sugar-free glaze/ frosting.
To make cream cheese frosting: Combine all the ingredients in a medium bowl. Beat until the sweetener is dissolved, and the frosting looks creamy. Add all the ingredients into a medium bowl and using an electric mixer, combine all the ingredients until creamy. Adjust the sweetness to taste.
The macros are calculated for keto pumpkin cookies with frosting!For low-calorie pumpkin cookies skip the frosting.