Keto Pumpkin Cookies

ByMike Wendland
Keto Pumpkin Cookies 1

I couldn't resist purchasing a fresh Jack o Lantern type pumpkin at the store for $2.99… so I spiced and roasted the pumpkin after removing the seeds and cutting the pumpkin into med/lge wedges, baking the pumpkin until tender (about an hour at 350F).   I used the pumpkin puree in smoothies, homemade lasagna and making cookies.

Summary of this Post show

This recipe makes  22 1″ round cookies.

Ingredients

For the pumpkin cookie dough:

  • 6 tbsp     butter, softened
  • 2 cups    almond flour
  • 1/3 cup  solid pack pumpkin puree
  • 1            large uncooked egg or equivalent
  • 3/4 cup  granulated Swerve (erythritol sweetener)
  • 1/2 tsp   baking powder
  • 2 tsp      pumpkin spice
  •               pinch of salt

For the cheesecake filling:

  • 4 oz      cream cheese
  • 1/2 tsp  vanilla
  • 1          large uncooked egg or equivalent
  • 2 tbsp  granulated Swerve (erythritol sweetener)

Optional Garnish:  Add a shelled pumpkin seed or pistachio in the middle of the cream cheese filling just before baking.

Directions

    1. Preheat the oven to 350 F degrees.
    2. In a medium-size bowl add dough ingredients, stir until a dough forms.
    3. Scoop 1 1/2 tbsp of dough per cookie onto a parchment-lined baking sheet.  Leave an inch between each cookie.
    4. Using the back of a teaspoon, make a hollow depression in the center of each cookie.
    5. In a medium bowl add the cream cheese, sweetener, egg and vanilla.  Combine ingredients until smooth.
    6.  Make the cheese filling and add a tsp of filling to the center of each cookie.
    7. Place a shelled pistachio or pumpkin seed on top of the center portion of the cream cheese filling on each cookie.
    8. Bake the cookies in a preheated oven for 20 minutes, or until the dough is golden brown and the cheese filling no longer jiggles.
    9. Let cookies cool for 10 minutes then transfer to a plate and serve.
    10. Label and store any leftovers in a freezer ziptop bag or other airtight container. Refrigerate up to 1 wk. or freeze up     to 3 mo.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http://smallkitchenbigflavorsblog.wordpress.com

Mike Wendland

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.