Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (96g) granulated monk fruit sweetener
  • 4 oz (113g) cream cheese, softened
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree (unsweetened)
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (90g) coconut flour
  • 1 tsp (2g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 4 oz (113g) cream cheese, softened
  • 2 tbsp (28g) butter, softened
  • 1/4 cup (48g) powdered erythritol/monk fruit blend
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. In a large bowl, beat the softened butter, granulated sweetener, and cream cheese together until the mixture is pale and fluffy.
  2. Add the egg, pumpkin puree, and vanilla extract. Mix on medium speed until fully incorporated and smooth.
  3. Sift in the coconut flour, baking soda, pumpkin pie spice, and salt. Stir on low speed just until the flour disappears.
  4. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  5. Use a cookie scoop to place rounded mounds of dough on the sheet, spacing them 2 inches apart. Gently press the tops down with a spoon to flatten them slightly.
  6. Bake for 10–12 minutes until the edges are set and the tops spring back lightly when touched.
  7. Let the cookies cool on a wire rack before frosting with a mixture of cream cheese, butter, powdered sweetener, and vanilla.