In a medium mixing bowl, whisk together the flour, baking soda, and baking powder. Combine the Wet Sugar Cookie Ingredients. Next, combine the softened butter and …
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Beat using an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and vanilla extract. Mix well. Add powdered sugar and beat until fluffy. Add food coloring and beat until uniform. Set aside. Remove cookies from the oven …
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Instructions For The Cookies. Preheat oven to 350ºF. Line a baking pan with parchment and grease. In a medium bowl, mix almond milk, pumpkin puree, coconut oil, and …
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Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper. Cream brown sugar and butter together using an electric mixer. Add pumpkin, 2 tablespoons …
Bake the sugar free low carb pumpkin cookies for 15-20 minutes, until golden brown, but still soft. TIP: Cookies will be fragile and very soft when they are done, but will firm up as they cool. Make glaze for soft pumpkin cookies. Whisk together powdered sweetener, heavy cream, and vanilla extract.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Sift flour, baking powder, baking soda, salt, and pumpkin pie spice for cookies together in a large bowl. Set aside. Combine shortening and brown sugar in a second large bowl.
For the salted maple frosting: you’ll need some more maple syrup, butter (or vegan butter), almond milk and powdered sugar (or my paleo powdered sugar ). The cookies themselves are paleo and dairy free without the frosting, but honestly, what’s a pumpkin cookie without a little creamy frosting on top?! Not as good if you ask me.
The keto pumpkin cookies almond flour base adds a dose of healthy fats and protein and of course, we use real pumpkin puree in this recipe. It gives it great pumpkin flavor, but also adds a healthy little dose of some vitamin A! Can You Make Healthy Pumpkin Cookies Ahead?