This low carb chocolate cake will reassure you that you do NOT have to sacrifice…
You will fall in love with these scrumptious, soft pumpkin cookies with cranberries. Enjoy a buttery, pumpkin cookies with warm autumn spices. The cranberries add extra sweetness and texture to these delectable cookies (feel free to substitute raisins).
This is the type of cookie that tastes absolutely amazing and I can keep them in my kitchen without bingeing. The almond flour and low carb sweetener does not have the same affect as cookies that use white flour and sugar. It’s such a nice feeling to know I can thoroughly enjoy one or two without going bananas.
It’s so critical to know what your triggers are. There are certain foods that I simply can’t keep in the house. Let’s take Oreos which is classic example of a cookie I’d eat until I was sick (only to go back a couple hours later for more). Those suckers would be calling my name from the pantry all day long.
By the way, it’s not like I will never eat an Oreo. I just don’t want easy access to them! If I eat one, then I am off to the races. Then, on top of the binge, I would beat myself up for days afterwards. I would focus on how little control I have with food and how others seem to have so much more will power and strength when it comes to sweets.
No, thank you.
I’ll stick to my killer pumpkin cookies!
how to make pumpkin cookies
To start, add softened butter to your mixer and beat for 1 minute. Then add the sweetener (I used Swerve Brown). Once you add the sweetener, beat it for 8 minutes so the butter/ sweetener combo is light and fluffy.
I like to use Swerve Brown because it bakes as well as coconut sugar or brown sugar PLUS it doesn’t have calories or an aftertaste.
After you’ve beaten the butter and Swerve, add the pumpkin and egg. Mix until combined (batter may look broken but it’s fine).
Place batter in the fridge for 30-60 minutes if you can. This will help them from spreading too much when cooking.
After the batter has been chilled, spoon onto cookie sheets and bake for 13-15 minutes (until edges are golden brown). This recipe makes about 26 cookies.Print
Enjoy these melt-in-your mouth, pumpkin cookies. Filled with a buttery, pumpkin flavor, warm spices and craisins for texture, they are the perfect Fall dessert.
- 1/2 cup unsalted butter, room temp
- 1/2 cup + 1 tablespoon of Swerve Brown (you can substitute brown sugar or coconut sugar)
- 2 large eggs
- 1 cup canned pumpkin
- 1.5 cups almond flour
- 1/2 teaspoon xanthum gum
- 1 tablespoon arrowroot powder or coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4–1/2 teaspoon sea salt to taste
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 cup raisins or craisins (optional)
- Preheat oven to 350 degrees F.
- Using a mixer, cream the butter for 2 minutes.
- Add the sweetener and cream for 8 minutes until light and fluffy.
- Add in the eggs and pumpkin. Mix well.
- Add remaining cookie ingredients and continue mixing.
- Refrigerate batter for 30-60 minutes before putting on cookie sheet (this will help them rise and not spread as much).
- Take out of fridge and spoon on cookie sheets, leaving an inch of space around each.
- Bake for 13-15 minutes
- Once done, allow cookies to cool for a few minutes before transferring to a wire rack to cool more.
- Serving Size: 2 cookies
Keywords: pumpkin cookie, pumpkin raisin cookie, low-carb pumpkin cookie