Keto Pumpkin Cream Cheese Cookies | Best Recipe
Actually, it was a happy mistake that created this recipe. I thought I was testing the pumpkin roll recipe, but it was the wrong recipe and did not work for the roll cake. However, I forgot to take it out of my test notebook. Rather than waste the ingredients, I thought, “Well, maybe I will try to make it as a cookie.” Hence these cookies were born. I could not be happier that a failed recipe turned into a winning recipe. Although I did have to tweak it a bit after making it the first time, that just meant more yummy pumpkin cookies to try. Fine by me. 🙂
These cookies are soft and full of pumpkin flavor. Perfect to have with a glass of almond milk or a cup of coffee or tea. It just makes you feel like fall is upon us in a very delicious way. Soon, it will be winter and fall will be just a memory. Especially because fall goes away too quickly, but you can still enjoy these cookies to get a taste of fall anytime.
We have lots of desserts to satisfy your keto sweet tooth. Check out some of our other dessert recipes:
Ingredients
Ingredients
- 2 oz. cream cheese (softened)
- ¼ cup butter (softened)
- 2 Tbsp. sour cream
- ½ cup pumpkin puree
- 2 eggs
- 1 cup almond flour We use this
- ¼ cup coconut flour We use this
- ½ cup powdered erythritol We use this
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder We use this
- 1 tsp. vanilla
Instructions
- Preheat oven to 400°F.
- Line a cookie sheet with parchment paper.
- Blend together butter and cream cheese in a medium bowl until smooth.
- Add sour cream, pumpkin, eggs, and vanilla. Blend until well combined.
- In a separate bowl, mix together (with a fork) almond flour, coconut flour, erythritol, pumpkin pie spice, and baking powder until well combined.
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