These pumpkin spice cookies can be whipped up quickly for a weekend treat. They are not overly sweet and are perfect with a cup of coffee after dinner. When I served these to friends I was a little worried about the soft, cakelike texture, but they assured me that these low-carb cookies were a perfect addition to the season of everything pumpkin spice!
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Use a hand mixer or stand mixer to cream the butter and sweetener. Add the cream cheese and mix until smooth.
- Add the remaining ingredients, except the chopped pecans and mix until a soft batter comes together. Stir in the pecans by hand.
- Use a small cookie scoop or a tablespoon to place the cookies on the parchment paper. Use the back of a spoon to lightly flatten the cookie dough to roughly 2" diameter cookies.
- Bake for 16 to 18 minutes until the cookies are lightly browned. Let cool for 15 to 20 minutes before serving.
Storing
These cookies can be stored in the refrigerator for up to 5 days and in the freezer up to 2 months.
