Are you in the mood for a sweet treat this fall? Try these super soft low carb pumpkin cookies!
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Before moving to the US, I don't remember ever eating pumpkin. Now it's kind of hard to avoid! I've used it in several recipes already, like low carb pumpkin mousse and the sausage and pumpkin bites – oh and I've also roasted the seeds! But this is the first time I have baked with pumpkin. The result is a super soft cookie that is very low in carbs. It's really hard to eat just one!
Oh – and if you love these, you'll adore my Low Carb Pumpkin Muffins – with cream cheese frosting!
How to Make Low Carb Pumpkin Cookies
In a stand mixer bowl, beat together unsalted butter, low carb sweetener (eg Lakanto, xylitol or Swerve), ricotta, and canned pumpkin puree (make sure it is 100% pumpkin with no fillers).
In a separate bowl, add almond flour, flaxseed meal, baking powder, and pumpkin pie spice. Stir well, then add to the stand mixer. Beat until the two mixtures are fully combined.
Use a cookie dough scoop (or spoon!) to portion out the dough onto a baking sheet lined with a silicone mat. This recipe makes about 16 cookies!
Bake in a preheated oven for 10 minutes, or until they start to darken at the edges. Remove from the oven, but leave on the baking sheet for another 10 minutes. The cookies will still be super soft at this point. After they have cooled slightly, transfer the cookies to a cooling rack.
Store in an airtight container.
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Low Carb Pumpkin Cookies
Are you in the mood for a sweet treat this fall? Try these super soft low carb pumpkin cookies!
Ingredients
- ¼ cup unsalted butter
- ¼ cup low carb sweetener, eg Lakanto, xylitol or Swerve
- ¼ cup ricotta
- ½ cup canned 100% pumpkin puree
- ½ cup almond flour
- ½ cup flaxseed meal
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
Instructions
- Preheat the oven to 375F.
- In a stand mixer bowl, beat together unsalted butter, low carb sweetener, ricotta, and canned pumpkin puree.
- In a separate bowl, add almond flour, flaxseed meal, baking powder, and pumpkin pie spice. Stir well, then add to the stand mixer. Beat until the two mixtures are fully combined.
- Use a cookie dough scoop to portion out the dough onto a baking sheet lined with a silicone mat.
- Bake in the oven for 10 minutes, or until they start to darken at the edges. Remove from the oven, but leave on the baking sheet for another 10 minutes, then transfer the cookies to a cooling rack.
- Store in an airtight container.
Notes
2g net grams per cookie
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Nutrition Information
Yield 16 Serving Size 1 cookieAmount Per ServingCalories 81 Total Fat 7g Saturated Fat 2g Cholesterol 9mg Sodium 5mg Carbohydrates 3g Net Carbohydrates 2g Fiber 1g Protein 2g
Nicole Thomas says
What oven temperature did you use? 350F?
Georgina says
375F – I have now added it to the recipe. Sorry that it was missing!
Nicole Thomas says
Thank you! 🙂
Dawn Davis says
Is it necessary to use the flaxseed?
Georgina says
Hi Dawn! I personally like the nutty savoryness that the flaxseed meal adds to the cookie – it adds bulk without many carbs, too! You could try increasing the almond flour instead but of course this will change the carb count. Let me know how it goes!
Anna says
Can cream cheese be substituted for ricotta?
Georgina says
I’ve never tried the recipe with cream cheese, so I honestly couldn’t predict how it might turn out. Flavor-wise I’m sure it would be similar, but texture might be affected. If you try it, let me know!