Keto Pumpkin Cookies
User Reviews
5
Keto Pumpkin Cookies
Description
Keto Pumpkin Cookies are made with coconut flour, butter, pumpkin puree, eggs, monk fruit sweetener, and pumpkin spice or cinnamon-based spices. The dough requires a short resting period for the coconut flour to absorb moisture, which is essential for proper texture. Once shaped, the cookies are baked briefly, resulting in a soft and fragile pastry that becomes firmer upon cooling. The optional cream cheese frosting, blended with butter, cream cheese, powdered sweetener, and vanilla, adds a creamy finish that enhances the pumpkin and spice notes.
The cookies can serve as a dessert portion or a light sweet snack, with two cookies generally satisfying as a dessert. The texture is tender and delicate, reflecting the coconut flour and pumpkin base without dense heaviness. The use of golden monk fruit sweetener keeps them keto-friendly.
To preserve freshness, store the cookies in the fridge for up to four days and freeze unfrosted cookies for up to three months. The frosting can be added after thawing. Avoid over-baking as the cookies are softer immediately after baking and firm up when cooled. For variation, pumpkin puree can also be added to the frosting for stronger pumpkin flavor.
Ingredients
Cookies
- ⅓ cup coconut flour 40g
- ⅓ cup butter very soft, 75g
- ⅓ cup pumpkin 66g, puree
- 2 egg large
- 3 tablespoon golden monk fruit sweetener use 4 tablespoon for a sweeter cookie
- 2.5 teaspoon pumpkin spice or 2 teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, pinch of cloves
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Cream Cheese Frosting (optional)
- ¼ cup butter very soft, 50g
- ½ cup cream cheese 120g
- 3-4 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 180C / 350F (electric) or 160C / 320F (fan assisted) and line a cookie sheet with parchment paper.
- Stir together all ingredients for the cookie dough in a bowl using a fork.
- Let the cookie dough sit for a few minutes so the coconut flour can absorb the moisture. Then, roll into a ball and cut into 8 slices.
- Halve each slice and roll into two small balls. Place the dough balls on a cookie sheet. Use a dessert spoon to flatten into a cookie shape and to make hollows into the tops.
- Bake for 12 minutes. The cookies will be very soft and fragile when fresh out of the oven, but firm up as they cool down.
Cream Cheese Frosting
- With an electric mixer, blend very soft butter, cream cheese, powdered sweetener and vanilla extract until well-combined.
- Pipe or spoon onto the fully cooled cookies.
Notes
- Allow the cookie dough to rest before baking to let coconut flour absorb moisture for ideal texture.
- Do not over-bake; cookies will firm up as they cool and can become fragile if baked too long.
- Keep cream cheese cold to achieve the right frosting consistency; warm cream cheese may require chilling the frosting before use.
- Frosting can be enhanced by adding pumpkin puree for a pumpkin-flavored cream cheese topping.
- Store baked cookies in the refrigerator for up to 4 days; freeze unfrosted cookies for up to 3 months and add frosting after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Total Carbohydrates | 1.6g | 1% |
| Protein | 1.8g | 4% |
| Fat | 9.4g | 14% |
| Saturated Fat | 5.9g | 30% |
| Fiber | 0.8g | 3% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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