It’s October as I write this post but these Soft Keto/Paleo Pumpkin Cookies are good all year around! I love breaking out ‘all things pumpkin’ as soon as school starts back up but this year, we went back to school in August! I wasn’t the happiest camper, to say the least. That said, the itch of pumpkin season got me back in the kitchen and these cookie were born!
Too Hot For Comfort!
As mentioned, we started back up in August and it was still super hot and summer-like (duh!) the day we went back to school. And – it was just as hot, the following few weeks! We don’t have air conditioning in our classes, so it made this menopausal “girl” very, very uncomfortable. There’s got to be a good reason for starting school back up in the summer months. BUT for the sake of kids’ feeling comfortable in class and being able to focus, let’s get back to the regular school session of mid September through early June. I don’t know what changed and why but I’m not a fan.
While we are sitting in classrooms that have to be well over 80 degrees, I kept seeing posts on pumpkin recipes and it just seemed too soon. (Much like when you’re buying ‘back to school’ clothes for your kids and you see Christmas decorations already being put out)! I decided not to fight it. It was nearing pumpkin season so I grabbed a few cans of pumpkin and joined the “season”.
Pumpkin Isn’t Just For Pies
While some of the pumpkin treats like these Soft Keto/Paleo Pumpkin Cookies, are more suited for the fall season, I find this ‘Spaghetti Squash w/Pumpkin Meat Sauce’ to be a year-around meal! It doesn’t put off a pumpkin flavor but just bulks the sauce up and adds some nutrition. It’s also super easy to make and is a great prep ahead meat sauce!
I think canned pumpkin is so versatile. It’s not just for pumpkin pie, that’s for sure! I’ve added canned pumpkin to my chili, smoothies and pancakes. The other day I added what I had left in my can, to the crock pot with ground beef and taco seasonings. I just figured, ‘why not? ….I have 3/4 can left from a previous recipe and don’t want it to go to waste’! So happy I did because it turned out delicious!
These Soft Keto/Paleo Pumpkin Cookies can be made with or without the ‘frosting’. I frost about 1/2 and leave the others just as they are. And as noted, they are keto OR paleo friendly. Just swap out the Kite Hill Cream Cheese for regular cream cheese if you’re keto-ing and for paleo peeps, use regular pure maple syrup and/or coconut sugar. These are small cookies. I like them like that. It really helps just getting a little bit’o sweetness without overdoing it. But feel free to double up each cookie if that’s your pleasure! No judgement here!!! Always …..always, make it your own 
Soft Keto/Paleo Pumpkin Cookies
Ingredients
- 1 cup almond flour
- 1/4 cup tiger nut flour
- 1/8 cup + 1 tsp stevia in the raw
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup canned pumpkin
- 1 egg
- 1/8 cup Birchbenders Maple Syrup
- (or low sugar syrup)
- 2 tbsp melted butter, cooled
- *Optional “Icing”:
- 1/8 cup cream cheese (or dairy free alternative)
- 4 tsp full fat coconut cream (solidified
- content from top of can)
- 1 tsp stevia in the raw
Instructions
- Preheat oven to 350°
- Mix all dry ingredients in a large bowl.
- In a smaller bowl, whisk egg and add in syrup, cooled melted butter and pumpkin. Mix to combine.
- Pour into bowl with dry ingredients and incorporate.
- Spoon out small balls using a small scooper or melon baller (about 1 tbsp worth) and place on parchment lined cookie sheet.
- Slightly wet the back of the spoon and gently press down on each round of cookie dough to about 1/4 inch thickness.
- Bake at 350° for 10 minutes.
- *Icing:
- Mix all ingredients together using a fork or small whisk.
- *Optional: Top off with “icing” if desired.
- Sprinkle with cinnamon.
- Keep stored in refrigerator.
