Molly Made Pumpkin Cookies

Soft Pumpkin Cookies What Molly Made

WEBSep 17, 2023 · In a large bowl, beat butter with an electric mixer or in the bowl of a stand mixer on medium to high speed for 1 minute. Add sugar, …

1. To make the cookies: Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined. Add egg and 1 vanilla and beat well then add pumpkin and beat until combined. Add flour and beat on medium speed until completely incorporated. The dough will be wet.
2. Drop dough by heaping tablespoon a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
3. To make the cream cheese frosting: In a large bowl, beat together butter and cream cheese until smooth with no lumps. Sift in the powdered sugar and add vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting. Serve immediately or keep in an air tight container in the refrigerator for up to one week.

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Softest Low Carb Keto Pumpkin Cookies Recipe w/ …

WEBOct 8, 2020 · STEP 6: Use an ice cream or a cookie scoop to measure out the cookies. Take each cookie, roll it into a ball and place it on the …

1. The first step is to get 2 bowls, one for the dry ingredients and one for the wet ones.
2. In one bowl add almond flour, Swerve, baking powder, salt, and pumpkin spice.
3. Mix it with a spoon until well blended.
4. In the second bowl add softened butter, egg, pumpkin puree, and vanilla.

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Low Carb Pumpkin Muffins What Molly Made

WEBSep 25, 2018 · Add the coconut flour, baking soda, pumpkin pie spice and sea salt to the wet ingredients and mix until just combined. Do not …

1. Preheat the oven to 375ºF. Line a 12 pan muffin tin with paper liners and grease with non-stick cooking spray ( I used the coconut oil spray).
2. In a large bowl, whisk together the eggs, pumpkin, coconut milk, melted coconut oil, sweetener (or coconut sugar), maple syrup, and vanilla until fully combined and smooth.
3. Add the coconut flour, baking soda, pumpkin pie spice and sea salt to the wet ingredients and mix until just combined. Do not overmix.
4. Divide the batter evenly between the 12 prepared muffin tins.

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