Perfect Pumpkin Cookies with Frosting- Low Carb & Trim Healthy S

These sugar-free cookies are perfect for fall! I made these as part of a dessert making video for the holidays. They came out absolutely perfect and delicious! If you watch the video, all of us try the desserts and they all loved the cookies. My hubby loved them! And that is really saying a lot since he’s so picky. Also, please excuse the pictures, they were made during the video.

If you want the perfect fall treat, make these cookies.

My friend’s daughter said they reminded her of the Crumbl cookies she has had. I took that as a huge compliment. If you are a baker and are used to making things the old school way, these are so much easier to make. That is something I have found across the board- sugar-free, low carb desserts are much easier to make.

Here’s a picture of the sugar-free desserts we made that day.

If you are wanting some low carb, trim healthy s desserts we made a version of twix bars, “Christmas” crack, my peanut butter bundt cake made into cupcakes. We made the peanut butter frosting from the recipe and also the chocolate frosting from chocolate cake recipe. They are all easy to make and none of the sugar-free deserts need any special ingredients.

Here’s the 2 Videos- One where we made everything and then the taste test

https://youtu.be/gOI08v1xFI4

https://youtu.be/asuRJIm3tOQ

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Pumpkin Cookies- Low Carb, THM S

Course Dessert

Cuisine American

Diet Diabetic

Keyword Sugar-free Pumpkin Cookies

Author Jennifer Overstreet

Ingredients

• 4 T Butter, softened
• 4 T Cream Cheese
• 1/2 C Sweetener, I used Brown Swerve
• 2 M/L Eggs, room temperature
• 2 t Pumpkin Pie Spice
• 1 t Cinnamon
• 1 t Baking Powder
• 1/2 t Baking Soda
• 1 t Vanilla
• 1 1/4 C Almond Flour
• 3/4 C Canned Pumpkin
• 1 T Gelatin, Optional

Frosting

• 1/4 C Heavy Cream
• 8 oz Cream Cheese, Softened
• 1 t Vanilla
• 2 T Brown Swerve
• Powdered Sweetener to taste

Instructions

• Cream together butter, cream cheese, and golden or brown sweetener. Add eggs and vanilla, beat again. Scrape sides and beat again.
  
• Add pumpkin pie spice, cinnamon, baking powder, baking soda, almond flour, pumpkin, and gelatin to the mixer. Mix until combined.
  
• Once mixed, scoop onto a baking sheet. We used a cookie scoop- you can make them as big or as small as you want. Make sure you flatten them. They don't flatten during cooking. Depending on how big or small you make them, your cooking times will vary. We started with 10 minutes and added on a little more.
  
• Make frosting. Cream everything together, slowly. Frost cooled cookies.