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Keto Pumpkin Spice Cookies

Renee
Yummy, Soft, pumpkin spiced goodness with a cream cheese frosting…fall never tasted this guilt-free. 
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Course Dessert
Servings 20 Cookies

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.
Keyword Keto