I wasn’t sure if I wanted a cookie or a cupcake…so I combined the two lol. These Pumpkin Cookies are really light and fluffy…kind of like the top part of a cupcake or muffin. I topped them with Cinnamon Cream Cheese Frosting. I went a little more on the Paleo side here…since I added honey…but if you prefer to use only powdered erythritol that is fine too. I just like to make more sweets with honey when I do them for the kids since its more natural.
They are yummy…my daughter helped make them. It was fun 🙂
1/4 cup coconut oil
1/4 cup softened Kerry Gold butter
3 Tbsp honey
1/4 cup unsweetened almond milk
1 cup pumpkin
2 cups almond flour
3 Tbsp coconut flour
1-1/2 tsp baking powder
1 Tbsp Stevia
8 oz cream cheese
1 tsp cinnamon
2 Tbsp butter
1 Tbsp unsweetened almond milk
dash of nutmeg
1 Tbsp Stevia
Preheat your oven to 350 degrees.
In a large bowl, using a hand mixer, mix the coconut oil, butter, honey, almond milk and pumpkin together. Add the eggs, one at a time, and mix after each addition.
In a small bowl, stir together the almond flour, coconut flour, baking powder and stevia.
Slowly add the dry mixture to the wet mixture, using your hand mixer.
Once the mix is all combined, line a baking sheet with parchment paper.
Place one spoonful of batter on the parchment paper about 6 to 9 times. My sheet held 9 cookies. They do spread out a little while cooking, but not very much.
Bake the cookies for about 15 minutes until the top is golden brown.
I always cool my almond flour baked goods in the freezer for about 5 minutes. I feel like the set up better that way, and they taste much better after they have been refrigerated a little bit. I don’t know why that is, but it works for me.
To make the frosting, use your hand mixer and beat together all the frosting ingredients.
Once the cookies have completely cooled you can frost them.
Recipe makes 20 cookies