Worlds Best Keto Pumpkin Cookies! Easy recipe | better than Crumble!!

Visit https://www.wildgrain.com/CookingWith... and use code “CookingWithDave” at checkout to receive $30 your first box + free croissants for life! Keto Cottage Cheese Pumpkin Cookies (Soft & Crumbl-Style) Ingredients (12–14 cookies) Wet: ¾ cup full-fat cottage cheese ⅓ cup 100% pumpkin puree (not pie filling) 1 large egg 1 tsp vanilla extract Dry: 1½ cups superfine almond flour ¼ cup Levels Grass Fed Vanilla Bean Whey Protein 1 tsp baking powder ⅛ tsp xanthan gum 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch cloves) ¼ cup Swerve Granular 2 Tbsp Swerve Powdered (mixed into dry to soften sweetness + prevent crystallization) Optional Filling/Frosting: 3 oz cream cheese, softened 1 Tbsp Swerve Powdered ½ tsp vanilla extract Method Blend Wet Ingredients In a blender or food processor, combine cottage cheese, pumpkin puree, egg, and vanilla. Blend until completely smooth (no curds visible). Mix Dry Ingredients In a large bowl, whisk almond flour, whey protein, baking powder, xanthan gum, pumpkin spice, Swerve Granular, and 2 Tbsp Swerve Powdered. Combine Wet + Dry Pour blended wet mixture into dry. Stir until dough forms. Adjust if needed: add 1–2 Tbsp almond flour if too wet, or 1–2 tsp pumpkin puree if too dry. Optional Filling/Frosting Prep In a small bowl, beat cream cheese, 1 Tbsp Swerve Powdered, and vanilla until smooth. Chill 10 minutes so it’s scoopable. Shape Cookies Line a baking sheet with parchment paper. Scoop ~2 Tbsp dough per cookie. Place 2 inches apart. If stuffing: flatten dough, add ½ tsp cream cheese mixture, fold and seal. If topping later: keep cookies flat, you’ll frost after baking. Bake Preheat oven to 325°F (162°C). Bake 18–22 minutes, until edges are lightly golden and tops look set. Let cool 10 minutes on pan, then transfer to rack. Finish For stuffed cookies: they’re ready as is. For frosted cookies: spread or pipe cream cheese mixture once fully cooled. Texture These bake up soft, moist, and slightly chewy — more like Crumbl pumpkin cookies, not crisp gingersnaps. They firm up more after cooling. Approximate Macros (per cookie, based on 12) Calories: ~135 Fat: ~10 g Protein: ~6 g Net Carbs: ~3 g (Values depend on exact brands — recalc for your YouTube description with your labels.) Check out my website: https://www.daveskitchenmarket.com For business inquiries: [email protected] Cottage Cheese Pumpkin Cookies (Soft & Crumbl-Style) Ingredients (12–14 cookies) Wet: ¾ cup full-fat cottage cheese ⅓ cup 100% pumpkin puree (not pie filling) 1 large egg 1 tsp vanilla extract Dry: 1½ cups superfine almond flour ¼ cup Levels Grass Fed Vanilla Bean Whey Protein 1 tsp baking powder ⅛ tsp xanthan gum 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch cloves) ¼ cup Swerve Granular 2 Tbsp Swerve Powdered (mixed into dry to soften sweetness + prevent crystallization) Optional Filling/Frosting: 3 oz cream cheese, softened 1 Tbsp Swerve Powdered ½ tsp vanilla extract Method Blend Wet Ingredients In a blender or food processor, combine cottage cheese, pumpkin puree, egg, and vanilla. Blend until completely smooth (no curds visible). Mix Dry Ingredients In a large bowl, whisk almond flour, whey protein, baking powder, xanthan gum, pumpkin spice, Swerve Granular, and 2 Tbsp Swerve Powdered. Combine Wet + Dry Pour blended wet mixture into dry. Stir until dough forms. Adjust if needed: add 1–2 Tbsp almond flour if too wet, or 1–2 tsp pumpkin puree if too dry. Optional Filling/Frosting Prep In a small bowl, beat cream cheese, 1 Tbsp Swerve Powdered, and vanilla until smooth. Chill 10 minutes so it’s scoopable. Shape Cookies Line a baking sheet with parchment paper. Scoop ~2 Tbsp dough per cookie. Place 2 inches apart. If stuffing: flatten dough, add ½ tsp cream cheese mixture, fold and seal. If topping later: keep cookies flat, you’ll frost after baking. Bake Preheat oven to 325°F (162°C). Bake 18–22 minutes, until edges are lightly golden and tops look set. Let cool 10 minutes on pan, then transfer to rack. Finish For stuffed cookies: they’re ready as is. For frosted cookies: spread or pipe cream cheese mixture once fully cooled. Texture These bake up soft, moist, and slightly chewy — more like Crumbl pumpkin cookies, not crisp gingersnaps. They firm up more after cooling. Approximate Macros (per cookie, based on 12) Calories: ~135 Fat: ~10 g Protein: ~6 g Net Carbs: ~3 g (Values depend on exact brands — recalc for your YouTube description with your labels.) Check out my website: https://www.daveskitchenmarket.com For business inquiries: [email protected] Check out my website: https://www.daveskitchenmarket.com For business inquiries: [email protected]