Healthy Recipes

Low Carb Pumpkin Rounds

Low Carb Pumpkin Rounds

The moment the calendar hits October is the moment I bust out this recipe.  It’s one of my favorites for a variety of reasons.  Love the fact that its low carb, low sugar, taste great and makes for a great treat throughout the month.  For those of you who enjoy a fall or pumpkin beer it makes for a great pairing as well.  

What to expect:
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 25 People
Calories 116 kcal


  • 1/2 C butter (UNSALTED – Kerrygold is my butter of choice)
  • 1 C sweetener
  • 2 Large eggs
  • 1 C canned pure pumpkin
  • 1 1/2 C almond flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground ginger

For the Frosting

  • 1/2 C butter softened (UNSALTED – Kerrygold is my butter of choice)
  • 1 8 oz cream cheese softened
  • 2 C powder sweetener
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp ground cinnamon


  1. Preheat your oven to 350 degree’s. 
  2. Using a mixer, cream the butter and sugar together.
  3. Add in the eggs and pumpkin. Mix well
  4. Add remaining cookie ingredients and continue mixing.
  5. Using the small ice cream scoop, scoop out some batter and place the dough 2 inches apart from each other.

Bake for 12-15 minutes
Once done, allow cookies to cool for a few minutes before transferring to a wire rack to cool some more

  1. Using a mixer, combine all ingredients together until smooth and fluffy.
  2. Scoop frosting into piping bag and pipe onto cooled cookies or use a butter knife to spread. 

Enjoy the month of October!  

My favorite pairing after a long day on the golf course – Beef roast with a side salad followed by Tampa Bay Brewing Company’s Pumpkin Gourd and 1-2 of these low carb cookies.  

By: Sean

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