The Most Tender, Pumpkin-y Cookies you can Imagine!
As I've said before...I LOVE pumpkin anything. Sometimes I just don't feel like making a pie. It was in one of these moments that these unbelievably delicious pumpkin cookies were born! The texture is so soft and tender and the flavor couldn't get any more pumpkin spice. I'll go as far as to say that these scrumptious little things are pumpkin pie in cookie form! These are great to make for any family or holiday gathering as one batch whips up 32 cookies. If you want to make them more festive you can drizzle them with my Zero Calorie Vanilla Bean Glaze and top them with some festive sprinkles! Each cookie is only 56 calories and 1.3 net carbs. All the holiday yumminess without the guilt!
As always, different brands of ingredients yield different tastes and results so, if you can, use the brands I recommend in the recipe. You can click on the link to purchase.
Low-Carb Soft Pumpkin Cookies
Makes 32 small cookies
Ingredients:
2 C Almond Flour (I use Blue Diamond almond flour)
1/4 C Coconut Flour (I use Anthony's Organic coconut flour)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
1/2 C Swerve Granulated
1/4 C swerve brown sugar or truvia brown sugar
3/4 C Canned Pumpkin
1 Large Egg
2 Tbsp Coconut Oil, melted (I like Nutiva coconut oil)
1 tsp Vanilla Bean Paste (My favorite is Nielsen-Massey pure vanilla bean paste)
Directions:
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
In a large mixing bowl mix together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
Next, in a different mixing bowl, whisk together the Swerve, swerve brown, pumpkin, egg, melted coconut oil, and vanilla bean paste. Add the dry ingredients to the wet ingredients and mix thoroughly.
Using a tablespoon cookie scoop or regular tablespoon measuring spoon, portion out the dough into 32 portions. Take each one and roll into a ball. Place them on the parchment lined baking sheet and press down with your fingers to flatten each ball to about 1/2 inch thickness and shape around the sides if necessary.
Bake in batches of 12 for 8-10 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving. Cookies can be kept at room temperature in an airtight container for 5 days. After 5 days, store in the freezer for up to 6 months. Simply remove from the freezer and allow to thaw before enjoying!
Here's what the dough should look like.
About to go into the oven!
Baked, cooled, and ready to eat!