Ingredients:

  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Low-Carb Granulated Sweetener (Monk fruit/Erythritol blend preferred)
  • 1 Large Egg, room temperature
  • 1/2 cup Pumpkin Puree (not pumpkin pie filling)
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Almond Flour (super-fine)
  • 1/4 cup Coconut Flour
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Fine Sea Salt
  • 4 oz Full-Fat Cream Cheese, softened (for glaze)
  • 1/2 cup Low-Carb Powdered Sweetener (for glaze)
  • 1–2 Tablespoons Heavy Cream or Almond Milk (for glaze)
  • 1/2 teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Set aside.
  3. In a large mixing bowl, use a mixer to cream together the softened butter and granulated low-carb sweetener until light and fluffy (about 2–3 minutes). This aeration is key to a light texture.
  4. Beat in the egg, then the pumpkin puree and vanilla extract. Mix until just combined. Note: The mixture may look slightly curdled at this stage due to the high moisture content of the pumpkin.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop mixing the moment no dry streaks remain. Do not overmix. The dough will be very soft and slightly sticky.
  6. Use a medium cookie scoop (about 1.5 Tbsp) to place even mounds of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between them. Gently press down on the tops of the scoops to slightly flatten them.
  7. Bake for 12–14 minutes, rotating the trays halfway through, until the edges are just set and the centres look firm but still very pale. They should not brown extensively.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the glaze: Combine the softened cream cheese, powdered low-carb sweetener, vanilla, and 1 tablespoon of heavy cream (or almond milk) in a small bowl.
  10. Whisk vigorously until the glaze is completely smooth and lump-free. Add the second tablespoon of liquid if a thinner consistency is desired.
  11. Once the cookies are completely cool, drizzle or spread the tangy glaze generously over the tops. Allow the glaze to set slightly before serving.