Iced Pumpkin and Chocolate Chip Cookies


This is a wonderful low-carb, healthy version of my family’s favorite iced pumpkin recipe from (the one that contained sugar, flour and 22 carbs).  I do not have the carb count for this, but I’m estimating each cookie has approximately 4-5 carbs each.  For a lower carb count, you could cut down the Splenda to 1-1/2 cups and not add sugar-free chocolate chips.  Enjoy!


  • 1/2 cup butter, softened
  • 1-3/4 cups granulated Splenda
  • 1/2 cup coconut flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar-free chocolate chips
  • Optional: chopped almonds or pecans
  • 1/2 cup Swerve confectioners’ sugar or 1/2 cup Splenda (put into a food processor and blend until it becomes a powder or put it in a baggie then roll your rolling pin over it a few times until it becomes a powder.
  • 1-1/2 tablespoons heavy whipping cream
  • 1-1/2 teaspoon melted butter
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees.
  2. In a small bowl combine coconut flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.  Set aside.
  3. In mixer with paddle attachment, cream butter and Splenda.  Add pumpkin, eggs and vanilla and beat until creamy. Add dry ingredients while mixer is running.  Turn off mixer and stir in SF chocolate chips.
  4. Drop on cookie sheet by large tablespoonful.  Flatten slightly.  Bake for 17 to 20 minutes in the preheated oven.  Cool cookies on wire rack, then drizzle glaze with fork.  After glaze has set (20 or 30 minutes), sprinkle with chopped nuts.
  5. To Make Glaze:  Combine Swerve or Splenda confectioner’s sugar, heavy whipping cream, melted butter and vanilla extract.  If glaze is too thick, add a little more cream.

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