Prep Time 30 mins Cook Time 10 mins Total Time 40 mins
Sweet, dense pumpkin cookies filled with a rich layer of sweetened cream cheese. These low carb, sugar free Pumpkin Snickerdoodles are are the cookies of your low carb dreams!
Course: cookies, Dessert
Cuisine: American
Servings: 12 Cookies
Calories: 154 kcal
Ingredients
½ Cup Softened Butter
½ Cup Gentle Sweet
2 Tablespoons Pumpkin I use canned pumpkin puree, nothing added
2 Large Eggs
2 Teaspoons Vanilla Extract
½ Teaspoon Baking Soda
½ Teaspoon Mineral Salt
1 Cup Trim Healthy Mama Baking Blend (OR you can use ⅓ Cup each of Coconut Flour, Almond Flour, and Flax Meal)
1 - 1 ½ Teaspoons Pumpkin Pie Spice
For the Cream Cheese Filling
4 Ounces Softened Cream Cheese
1 Tablespoon Gentle Sweet
1 Teaspoon Vanilla Extract
For the “Coating”
¼ Cup Xylitol (or Erythritol)
¼ Teaspoon Pumpkin Pie Spice
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Instructions
Preheat oven to 350.
Cream butter and Gentle Sweet until smooth.
Add pumpkin, eggs and vanilla and beat well.
Add baking soda, mineral salt, baking blend (or flours), and pumpkin pie spice and mix again until combined.
Refrigerate dough for 20-30 minutes.
Make the Cream Cheese Mixture
In a medium size bowl, beat the softened cream cheese with the Gentle Sweet and vanilla. Place in refrigerator to chill until ready to assemble cookies (20 minutes or so).
Assembling the cookies
Using a small sized cookie scoop, scoop out two balls of dough at a time.
Lightly spray hands with coconut oil cooking spray, roll one bit of dough into a ball, then flatten it into a circle.
Place a small amount (think ½ teaspoon) of cream cheese mixture in the center, then flatten another ball of dough and carefully lay it on top.
Working slowly, pull the edges of the bottom piece of dough up and press it into the top dough until the cream cheese is completely sealed inside.
Gently squeeze the dough back into a ball shape.
In a shallow dish, combine the sweetener of choice and the pumpkin pie spice for the "sugar coating" of the cookie.
Roll in sweetener/spice mixture until well coated, then place on a greased baking sheet.
Using your fingers, lightly press the ball into a circle - the cookies do not spread, so they will keep their shape.
Bake for 10-11 minutes.
Allow to rest on the pan for 5-10 minutes before attempting to move.
Store completely cooled cookies in the refrigerator.
Recipe Notes
If you do not have the THM Baking Blend, you can use 1/3 cup each of almond flour, coconut flour, and flax meal.
These cookies MUST cool for several hours for the best results. I know it will be tempting to eat one fresh from the oven, but they are very soft when they first come out of the oven.
Nutrition Facts
Pumpkin Snickerdoodles
Amount Per Serving (1 Cookie)
Calories 154Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Total Carbohydrates 7g2%
Dietary Fiber 4g16%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
for more information / https://mymontanakitchen.com/pumpkin-snickerdoodles-cream-cheese-filling/
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