Pumpkin Cookies with Maple Cream Cheese Frosting

https://youtu.be/fJT61rlMnPI

Soft, pumpkin-spiced cookies topped with a creamy maple cream cheese frosting. These cookies are made without wheat, grains, or refined sugar, making them a great way to enjoy a classic fall treat while staying with the HLC approach to eating.

Pumpkin Cookies

Ingredients

• 8 oz cream cheese, softened

• ½ cup butter, softened

• ⅓ cup pumpkin puree

• ½ cup monk fruit sweetener

• 2 eggs, beaten

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• ⅔ cup almond flour

• 2 tsp baking powder

• ½ tsp salt

Maple Cream Cheese Frosting

• 8 oz cream cheese, softened

• ½ cup Swerve

• 1 tsp maple syrup

• Pumpkin pie spice, for sprinkling

Instructions

1. Preheat the oven to 350°F.

2. In a large mixing bowl, use a hand mixer to beat the cream cheese, softened butter, pumpkin puree, and monk fruit sweetener until well combined and smooth.

3. Add the beaten eggs and mix again until incorporated.

4. Add the vanilla, pumpkin pie spice, almond flour, baking powder, and salt. Beat again until all ingredients are thoroughly combined.

5. Line a baking sheet with parchment paper.

6. Use a cookie scoop to portion the cookie batter onto the parchment.

7. Bake for 15–20 minutes, or until the cookies are set.

8. Remove from the oven and allow the cookies to cool completely before frosting.

9. For the frosting, whisk together the softened cream cheese, Swerve, and maple syrup until smooth.

10. Frost the cooled cookies.

11. Sprinkle with additional pumpkin pie spice before serving.

Yield: 18–20 cookiesPrep: 15 minutesBake: 15–20 minutes

HLC Tip

For the best texture, let the cookies cool completely before adding the frosting. The maple cream cheese frosting and pumpkin spice on top really bring the fall flavor together.