Keto Frosted Pumpkin Spice Cookie Recipe

This recipe makes 12 cookies. The cookies are a little dense and not the sweetest because the frosting is super sweet! You can sweeten the cookie batter a little more and forego the frosting to save on a few carbs. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire batch = 27.7g net carbs (43.7g with frosting)
Separated into 12 cookies, each cookie = 2.31g net carbs (3.64g with frosting)



  • 1 large egg
  • 1 cup pumpkin purée
  • ½ cup almond flour
  • ½ cup coconut flour
  • ¼ cup golden monk fruit sweetener
  • 2 Tbsp. melted butter
  • 2 Tbsp. olive oil
  • 1 tsp. imitation vanilla extract
  • 1 tsp. pumpkin spice
  • 1 tsp. sea salt
  • ¼ tsp. baking soda


  • 8 oz. softened cream cheese
  • 4 Tbsp. melted butter
  • 6 Tbsp. powdered erythritol sweetener
  • 1 tsp. imitation vanilla extract



  1. Preheat oven to 350 degrees, and line a baking sheet with foil.
  2. In a mixing bowl, combine all wet ingredients (egg, pumpkin purée, butter, oil, imitation vanilla extract). Mix well.
  3. Add all dry ingredients (almond flour, coconut flour, golden monk fruit sweetener, pumpkin spice, salt, baking soda) to mixing bowl slowly. Mix well.
  4. On lined baking sheet, spoon twelve 1.5-2″ dough balls. Flatten with fingers.
  5. Bake for about 30 minutes and let cool.


  1. In a mixing bowl, combine cream cheese, butter, and imitation vanilla extract. Mix well.
  2. Slowly add powdered erythritol while mixing.
  3. Spread frosting onto cooled cookies.

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