Low-Carb Pumpkin Cookies with Cream Cheese and Pecan Frosting

🧂 Ingredients

• 8 oz cream cheese

  softened
• 2 eggs
• 1/2 cup butter

  softened
• 2/3 cup almond flour
• 1/2 cup pumpkin puree
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1/3 cup Swerve confectionary sugar
• 2 tsp baking soda
• 4 oz cream cheese

  softened
• 4 tbsp butter

  softened
• 1/3 cup Swerve confectionary sugar
• 2 tbsp pecans

  crushed

Instructions

• 1 Gather your ingredients together. Preheat oven to 350 degrees F and line baking
  sheets with parchment paper. 
• 2 In a bowl, combine the butter, cream cheese, pumpkin, vanilla, and sweetener.
• 3 Add in the eggs and beat for 1-2 minutes. 
• 4 Combine dry ingredients with wet mixture and beat until fully combined. 
• 5 Using a small scoop, place dough onto parchment lined baking sheets. I used a
  fork to press down on them to make them flat. You can keep them round or flatten
  them.
• 6 Bake for 13-18 minutes. Start keeping an eye at 13 minutes as you just want the
  tops to lightly brown, not burn.
• 7 Let the cookies cool completely (about 20 minutes) before frosting them. 
• 8 Combine all 4 ingredients in a bowl and mix until fluffy. 
• 9 Spread evenly on your cookies and enjoy!

Nutrition Info