Sugar Pumpkin Cookies

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I am not the biggest fan of pumpkin pie. It’s difficult to make and frankly, I dont like the texture. However, this year, I have had a real hankering for some pumkin flavored treats. These Sugar Pumpkin Cookies are light and perfectly crisp around the edges. They are the perfect marriage of pumpkin and pumkin pie spice, so you get all the flavor, with out making a pumpkin pie. They are easy to throw together and in the oven quickly, and they are perfect with out frosting, but I did include a low carb cream cheese frosting recipe at the end of this page just in case you are a frosting fan.

 

At Costco the other day, I saw the most cute round pumpkins and I knew I had to have them to decorate my table this year!

What I didn’t know is they are actually called Sugar Pumpkins! Unlike the pumpkins we carve for jack-o-lanterns, these smaller pumpkins are the best for cooking as they are smaller and sweeter. They can be used to make cakes, pies, even soup!

When I heard sugar pumpkin, it really gave me the craving for a sugar cookie with pumpkin flavor, so I got to work mixing up some things in the kitchen and made Sugar Pumpkin Cookies! 

Sugar Pumpkin Puree

No, you don’t have to go buy your sugar pumpkin and prepare it. This recipe used just plain ol’ canned pumpkin. Make sure to get the canned pumpkin that is only pumpkin. The cans that are labeled “Pie Pumpkin” already have sugar and other things added to it, and we don’t want all those extra carbs!

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Supplies Needed:

-Cookie Sheets- These are the BEST cookie sheets I have ever found and they are budget friendly

-Parchment paper or silicon baking mats, I prefer parchment paper for cookies to get crisp edges!

-Scoops- I use these scoops to measure out everything from the perfect size cookie to measuring muffin batter.

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Ingredients:

• 1 stick of butter (½ cup) room temperature
• ¼ cup pumpkin puree (I used LIbby’s brand)
• ¾ cup Pyure Confectioner’s Blend
• 1 large egg
• 2 tsp vanilla extract
• 2 and ¼ cup almond flour
• 1 tsp baking powder
• 1 tsp pumpkin pie spice 
• ½ tsp salt

Directions

• Preheat oven to 350 and line a baking sheet with parchment paper or a silicon baking mat
• In a large bowl, cream together (with a hand mixer)
  • 1 stick of butter (½ cup)
  • ¼ cup pumpkin puree 
• Then add the sweetener mix with a hand mixer.
• Next, you add
  • 1 large egg
  • 2 tsp vanilla extract
• Mix together until well combined.
• In another bowl, combine:
  • 2 and ¼ cup almond flour
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice 
  • ½ tsp salt
• Mix together both bowls. 
• Prep two cookie sheets with parchment paper.
• I used a tbsp scoop to make even cookies. Place about 4 inches apart. This does seem far, but when they come out of the oven, you are going to flatten them with the back of a spatula to make them a flat cookie. If you leave this part out, you will get more of a cake like texture. 
• Bake for 15-20 minutes. When they are done, take them out, flatten them, and let them cool on the tray. They will fall apart if you move them too soon, so let them cool!!

Note:

• A few of my recipe testers doubled the pumpkin pie spice to add a lot more flavor. I am not the biggest pumpkin pie fan, so I keep the measurement at 1 tsp.
• Testers also found that using different sweetners gave different sweetness levels, I always start with less than what a recipe uses and then taste as I mix to get the perfect sweetness for myself.

Low Carb Cream Cheese Frosting

When I first made these, I was going to add a cream cheese frosting, but I really felt like they were sweet enough on their own. However, if you would like a cream cheese frosting, I know it would be amazing on top of these!

 

Cream Cheese Frosting Recipe

Ingredients:

1 brick of cream cheese, room temperature

3 tbsp of butter, room temperature

¾ cup of Pyure Confectioner’s Blend

1.5 tsp of vanilla extract

2 tbsp heavy cream

Directions:

Beat together the cream cheese and butter until fluffy. Add the sweetener and vanilla extract and beat. Add in heavy cream and beat until very smooth and creamy. You can add more or less heavy cream depending on the texture you are looking for!

THANK YOU

I want to say a HUGE thank you to all the testers that made these cookies! It means so much to me that any of you would make recipes that I created, and it’s means even more that some of you are willing to take your time and energy to help me come up with some pretty great and fun recipes. I appreicate you each so much and I couldnt do this with out yall!