Скачать или смотреть Easy Pumpkin Chocolate Chip Cookies with BochaSweet

Get ready for the ultimate autumn indulgence with our easy-to-make Pumpkin Chocolate Chip Cookies, sweetened with BochaSweet! 🍂🍪✨

In this quick video, we'll show you how to whip up these mouthwatering keto delights in no time. Made with our Keto Chocolate Chip Cookie Mix and featuring our sugar-free icing made with Powdered BochaSweet, these cookies are perfect for satisfying your seasonal cravings while staying low-carb.

Watch as we guide you through the simple steps to create these soft, moist, and incredibly flavorful cookies. With BochaSweet, you can enjoy the sweet magic of fall without compromising on taste or your health-conscious lifestyle.

Get ready to embrace the cozy flavors of autumn and share the love! Don't forget to like, share, and subscribe for more delicious recipes with BochaSweet. 🎃🍂👍

Ingredients:

Pumpkin Cookies
1 pouch Keto Chocolate Chip Cookie Mix
1 egg
3 tablespoons butter, melted
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon

Sugar-Free Icing
1/2 cup Powdered BochaSweet
3-4 tablespoons half-and-half or cream
1/4 teaspoon vanilla extract

Instructions:

Preheat oven to 325F. Combine cookie mix, egg, melted butter, pumpkin puree, pumpkin pie spice, and cinnamon. Use a spatula to create a cookie dough.
Roll into evenly sized balls on a parchment-lined cookie sheet. Flatten the cookie dough slightly on the baking sheet. Bake for 12-14 minutes or until golden brown.
Prepare the sugar-free icing: Whisk together Powdered BochaSweeet, cream, and vanilla until smooth. Place icing into a piping bag.
Remove the cookies from the oven and allow them to sit. Set oven to 400F and return cookies back into the oven. Bake for an extra 2 minutes and remove cookies. Allow cookies to cool down completely.
Drizzle the sugar-free icing over the cookies and allow the icing to dry before storing the cookies. Store in an airtight container at room temperature for up to 5 days. Freeze cookies for longer shelf life.

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