Fall wouldn't be complete without a delicious pumpkin cookie. We've made our favorite cookies sugar-free by making them with Lakanto's all-new Monkfruit Baking Sweetener.
Sugar-Free Pumpkin Cookies
No autumn season is complete without savoring a scrumptious pumpkin cookie. Lakanto's recently introduced Monkfruit Baking Sweetener has enabled us to prepare our favorite cookies without any added sugar.
1/2 cup pumpkin puree
1/4 cup softened butter
1 teaspoon vanilla extract
1/2 cup Lakanto Monkfruit Baking Sweetener
1 1/2 cup blanched almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
8 oz. cream cheese
1/2 teaspoon cinnamon
3 tablespoons Lakanto Caramel Flavored Syrup or Original Simple Syrup
Preheat oven to 350 F.
Use an electric mixer to cream together the puree, ghee, vanilla, coconut sugar, and egg.
Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon.
Continue to mix with your handheld mixer until combined.
Use an ice cream scooper to scoop 6 large cookie dough balls onto a baking sheet lined with parchment paper.
Gently press down on cookies to flatten the tops.
Bake them for 10 – 12 minutes.
Allow cookies to cool completely on the baking sheet before transferring to a cooling rack.
Directions for Frosting
Soften the cream cheese in microwave to get smooth cream cheese.
Add the cinnamon and simple syrup and mix on high until fluffy.
Pipe icing on top of cooled cookie. Sprinkle additional cinnamon on top
Refrigerate until set up completely.
They taste great, but are a little too sweet for me even without the frosting. I might decrease the lakanto to 1/3 cup next time. Good flavor and soft texture.
These cookies taste like fall! They are soft and cake-like. They are delicious with or without the cream cheese frosting. Next time, I am going to use a smaller scoop so I can have more than six cookies.