Healthy dinners to kickstart your weight loss
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Looking for bakery-quality cookies that are super easy to make? Then you'll want to make these Keto Pumpkin Cookies. They're packed with pumpkin purée and fall spices for a yummy autumnal flavor. And they're sweetened with granular erythritol, so they're keto-friendly too. The simple glaze makes these cookies even more irresistible. Thank goodness, one cookie contains just 38 calories. So you can even splurge on cream with your coffee.
- 1 1/2 cups Superfine Blanched Almond Flour
- 1/4 cup Granular Erythritol
- 1 teaspoon Cinnamon, plus some for garnish
- 1/4 teaspoon Nutmeg
- Pinch of Salt
- 1/3 cup Pumpkin Purée
- 2 tablespoons Granular Erythritol
- 2 tablespoons Heavy Cream
- 1/8 teaspoon Vanilla Extract
Pumpkin Cookies Preparation:
Preheat oven to 350 °F. Line a large aluminum cookie sheet using parchment paper or a silicone baking mat.
Add pumpkin purée and stir until well-combined.
Using a 1.5 tablespoon cookie scoop, scoop dough onto the parchment paper-lined baking sheet. Space scoops 2 inches apart.
Flatten dough to about 1/2 inch high.
Bake for 15 minutes until edges are golden.
Once cookies are ready, spread one teaspoon of glaze on each cookie.
Sprinkle with cinnamon and let cool.
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