Keto Pumpkin Spice Cookies
Keto Pumpkin Spice Cookies
Hello, my fellow foodie adventurers!
Today’s quest is a special fall treat we all love, Pumpkin Spice Cookies: Picture this, soft, spiced, pumpkin goodness with a creamy frosting…fall never tasted this guilt-free. These yummy little cookies are a great treat you can have and still stay within your carb limit. You can’t eat the whole batch (trust me, I tried), but 2–3 cookies is totally acceptable. I couldn’t stop myself—I ate 5! With about 6g net carbs per cookie, it’s a way better option than any store-bought cookie (those usually pack around 20g).
Ingredients You’ll Need (Quest Inventory)
Wet Ingredients (blend smooth):
- 1 cup full-fat cottage cheese (Strained)
- ⅓ cup unsweetened pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups super-fine almond flour
- ¼ cup unflavored or vanilla protein powder
- 1 tsp baking powder
- ¼ tsp xanthan gum
- 1 tsp pumpkin pie spice
- ½ cup Monk Fruit granulated sweetener (or your favorite keto granulated sweetener)
Frosting Ingredients (optional but SO worth it):
- 3 oz cream cheese, softened
- 1½ tbsp allulose powdered sweetener
- ½ tsp vanilla extract
- 1 tbsp heavy cream
- 4 drops pumpkin spice extract (or a pinch more pumpkin pie spice)
How to Forge the Feast (Quest Steps)
- 1. Preheat your oven to 320°F and line a baking sheet with parchment paper.
- 2. Strain your cottage cheese with the cheese cloth. You should have 3/4 cup when finished.
- 3. Toss the wet ingredients (cottage cheese, pumpkin purée, egg, vanilla) into a blender or food processor—blend until completely smooth (no curds!). Set aside.
- 4. In a large bowl, whisk together all the dry ingredients until well combined.
- 5. Fold the wet mixture into the dry—stir gently until you have a thick dough. Let it sit for 10 minutes (it’ll firm up a bit).
- 6. Using a cookie scoop (or spoon), drop 24 mounds onto the parchment-lined sheet—flatten slightly if you like thinner cookies.
- 7. Bake for 20 minutes or until the edges are golden and the centers feel set. They’ll firm up more as they cool.
- 8. While they cool, whip up the frosting: beat the cream cheese, powdered sweetener, vanilla, heavy cream, and pumpkin spice extract until fluffy.
- 9. Frost the cooled cookies, grab a glass of almond milk (or a Dirty Chai Chumpkin!), and enjoy!
Tips Tricks & Variations
These cookies are proof that Keto fall treats can be just as addictive as the real thing, Maybe more, because no guilt! I ate 5… don’t judge me. here are some ideas to elevate these little cookies even more.
Cooking Tricks:
- Blend those wet ingredients like your life depends on it—smooth = fluffy cookies!
- Dough too sticky: Chill it 15–30 minutes before scooping.
- Want crispier edges: Bake at 325°F for 22–25 minutes.
Tasty Variations:
- Nutty crunch: fold in ¼ cup chopped pecans or walnuts.
- Chocolate chip pumpkin: add ⅓ cup sugar-free chocolate chips.
- No frosting: Dust with a little extra Monk Fruit powdered + cinnamon.
- Mini muffins: bake in a mini muffin tin for cute pumpkin bites.
Tag me when you bake a batch—I need to see those frosted beauties!
If you missed it, swing back to my last post: Dirty Chai Chumpkin Latte.
Keto Pumpkin Spice Cookies
Yummy, Soft, pumpkin spiced goodness with a cream cheese frosting…fall never tasted this guilt-free.
Equipment
- cheese cloth
- Baking Sheet
- parchment paper
Ingredients
Wet Ingredients
- 1 cup full fat cottage cheese Strained
- 1/3 cup unsweetened pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups super-fine almond flour
- 1/4 cup unflavored or vanilla protein powder
- 1 tsp baking powder
- 1/4 tsp xanthan gum
- 1 tsp pumpkin pie spice
- 1/2 cup monk fruit granulated sweetener
Frosting Ingredients
- 3 oz cream cheese softened
- 1.5 tbsp allulose powdered sweetener
- 1/2 tsp vanilla extract
- 1 tbsp heavy cream
- 4 drops pumpkin spice extract
Instructions
- Preheat your oven to 320°F and line a baking sheet with parchment paper.
- Strain your cottage cheese with the cheese cloth. You should have 3/4 cup when finished.
- Toss the wet ingredients (cottage cheese, pumpkin purée, egg, vanilla) into a blender or food processor—blend until completely smooth (no curds!). Set aside.
- In a large bowl, whisk together all the dry ingredients until well combined.
- Fold the wet mixture into the dry—stir gently until you have a thick dough. Let it sit for 10 minutes (it’ll firm up a bit).
- Using a cookie scoop (or spoon), drop 24 mounds onto the parchment-lined sheet—flatten slightly if you like thinner cookies.
- Bake for 20 minutes or until the edges are golden and the centers feel set. They’ll firm up more as they cool.
- While they cool, whip up the frosting: beat the cream cheese, powdered sweetener, vanilla, heavy cream, and pumpkin spice extract until fluffy.
- Frost the cooled cookies, and enjoy.