Keto Pumpkin Cottage Cheese Cookies with Cream Cheese Frosting

Ingredients

Dry ingredients

• 1 1/4 cups my keto flour
• 1/3 cup confectioner's sweetener blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• Rounded 1/2 tsp pumpkin spice

Wet ingredients

• 1/2 cup pumpkin puree
• 1/2 cup small curd cottage cheese
• 2 tbsp melted butter
• 1 egg, beaten
• 1 tsp vanilla extract

Cream cheese frosting

• 4 oz cream cheese, softened
• 2 tbsp butter, melted
• 1/3 cup powdered sweetener
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream
• Pumpkin spice (optional)

Instructions

Cookies

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the dry ingredients. In another bowl, mix the wet ingredients.
3. Add the dry ingredients to the wet and stir until well combined.
4. Scoop small mounds onto the parchment and flatten slightly with the back of a spoon.
5. Bake 12–15 minutes, remove and flatten again, then bake about 10–15 more minutes until the edges are set and lightly golden.
6. Cool on the sheet 5 minutes, then on a wire rack until completely cool.

Frosting

1. Beat the cream cheese and butter until smooth and fluffy, 2–3 minutes.
2. Slowly add the powdered sweetener and vanilla and beat until smooth. Add 1 tbsp of cream, and a second if you want it thinner.
3. Spread on the completely cooled cookies. Enjoy!