Looking for the perfect cookie recipe this fall? These Keto Snickerdoodles are ultra soft and covered in a naturally sweetened pumpkin glaze to make them irresistibly delicious for all of your seasonal entertaining. Recipe + photo by @alittlemorebalanced 

 

What You’ll Need:

-1 bag of Keto and Co Snickerdoodle Cookie Mix

-¾ stick of unsalted butter, melted

-3 eggs, beaten

-1/2 cup coconut cream

-1/4 cup pumpkin puree

-1 tsp Wondrose Sugar Replacer

-1 tsp cinnamon

Cooking Instructions:

1. Make Keto and Co Snickerdoodle Cookies according to directions on the back bag and let cool for 30 minutes after baking.
2. While cookies are cooling, mix together your coconut cream and pumpkin puree and set aside. In a separate bowl, mix together your cinnamon and Wondrose and set aside.
3. Once cookies are cooled, frost with your pumpkin frosting, dust with your cinnamon “sugar” and enjoy!