As always, for specific health issues and dietary requirements please consult medical professional. Just whipped these up after dinner and they are ridiculously fluffy and delicious! Naturally Sweet; Packaged in the USA by a family owned and operated company since 1968. It’s most likely due to the brand of pumpkin puree that you used. I could not get a dough to form at first, so I ended up adding in about 3 tablespoons of unsweetened original applesauce. Your email address will not be published. Anyway, as soon as I tasted those pumpkin cookies I knew I had to recreate a similar version for the blog. Yes, that could certainly be why. https://www.wholesomeyum.com/low-carb-keto-pumpkin-cookies-recipe Your email address will not be published. I used brown sugar and made the oat flour in my food processor. Pumpkin desserts go really well with chocolate too. Cut a small piece of the tip of the corner of the bag then use it to pipe the icing on to each cookie. These beautiful autumnally spiced cookies are incredibly soft and full of warm flavor. Give them a try and enjoy the Fall season with lots of pumpkin recipes and ideas for your family. Did you try this recipe? I love fall and I love fall baking ! I have this issue with almost all of my pumpkin recipes because apparently my go-to brand (Farmers Market) is much more watery (similar to homemade pumpkin puree) compared to other common brands. Perfect for autumn. Ever since September 1st I’ve been on a pumpkin roll! Added bonus, the house fills with delicious wafting aroma while you bake them! I have made it both ways, with and without butter and oil. Thank you so much for the review, Alisha! Add the flour, flaxseed meal and baking powder to the bowl and mix well to combine until a thick, roll-able dough forms. Typical. Yes! Thank you so much! Flavor is exactly what I hoped for! Oh happy day! Line a large cookie sheet with parchment paper. Allow the cookies to cool completely on the baking sheet before moving them to a wire cooling rack. I doubled the recipe and it came out beautifully. I love cooking with whole foods that give me the energy to keep up with an active lifestyle. Almond flour is naturally low carb. A minute or two after sitting out of the oven, I added on the glaze. I’ll let you know my modifications and how they turn out! Thank you for your comment. Pumpkin puree, almond flour and pumpkin spice make these crowd pleaser, family favorite delicious cookies. And with that maple glaze…. I’m Sarah and this is where I share my journey creating simple and seasonal plant-based recipes. These are so pretty and I think the glaze is totally necessary. I was reminded of this during our last trip to Half Moon Bay in the fall. You will love all our delicious, wholesome, plant based recipes from around the world. Preheat the oven to 350°F/177°C. It’s part of fall’s charm! Notify me of follow-up comments by email. I ended up using 1.5tsp pumpkin pie spice and 1/2tsp cinnamon. They are surely top of my favorite cookies. These delicious Pumpkin Cookies are a perfect fall-inspired treat. I ended up making them more-so into thumbprint size because of the size of my cookie scoop. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutritional values are provided as a courtesy and the values are approximate. This site uses Akismet to reduce spam. True story! These look great and perfect for fall. It is really up to you if you want to use your hands. Naturally sweetened with date sugar, gluten-free, and with a soft texture kind of like a cookie-muffin. All you need is one bowl and about 30 minutes to make these simple and sweet pumpkin spice cookies.