These cookies have a soft and fluffy texture. Pumpkin cookies are Keto, low carb, sugar-free, grain-free and taste so delicious!
This is my first post of pumpkin cookies and these cookies are crispy on the edges, soft and fluffy on the centers and the warm, aromatic pumpkin flavor makes them pretty much perfect!
In the last weekend, my grandmother gave me some pumpkins. I like the autumn colors, the natural transformations that ask for a warm coat. I would be lying if I tell you that fall is my favorite season because it’s not. But I like the sensation of wearing the warm jacket, putting on your boots and traipsing through red and orange leaves.
The first time I made these cookies it was a no low carb version and they taste amazing. Everyone just loves them. This time I wanted to try some low carb cookies. My pumpkins cookies have pumpkin puree which gives them moistness. Chilling the dough is very important because I used melted butter. Melted butter gives these cookies a chewy texture with crispy edges.
Another essential ingredient is pumpkin spice. For these cookies, I used cinnamon, nutmeg, and ginger powder.
The dough for these cookies will be pretty sticky. If you have a cookie dough scoop, you may be able to use it. Chilling the dough will help, but they are a little messy, as are most good things!
They are out of this world delicious! So what are you waiting for? It’s October yet… It’s pumpkin season. You’ve got the recipe below. Print it and I’m sure you are going to want to eat all the cookies!!
| Prep Time | 10 minutes |
| Cook Time | 10-12 minutes |
| Servings |
cookies
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- 2 eggs
- 1 cup pumpkin puree
- 3 cups almond flour
- 1/2 tsp Salt
- 1/2 cup melted butter
- 1/2 cup stevia sweetener Or other sweetener of your choice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
Ingredients
|
|
- In the bowl combine the melted butter and the sweetener. Cream for about 30 seconds or until combined.
- Add ithe eggs, pumpkin puree, salt and almond flour. Lastly, add in the pumpkin pie spice.
- Refrigerate the dough, covered, for at least 3 hours or until sufficiently chilled. Chilling is mandatory.
- Preheat oven to 350 degrees F. Drop rounded tablespoon-sized balls of dough into a parchment lined baking sheet. (I used a ice-cream spoon)
- Bake for approx. 10-12 minutes. Cool completely on the baking sheet.
Nutrition Facts
Amount Per Serving
Calories: 208 | Total Fat: 28% | Cholesterol: 26% | Total Carbohydrates: 1% | Protein: 8%
