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Iced Pumpkin Spice sugar Cookies

Comfy, cozy taste of fall
Course Dessert
Servings 24 cookies


Cookie Ingredients

  • 1 cup THM Baking Blend
  • 1/4 cup collagen
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon of mineral salt
  • 2 teaspoons of pumpkin pie spice
  • 1/2 cup softened butter
  • 1 cup of gentle sweet or xes sweetener
  • 1 egg
  • 2 teaspoons of vanilla extract

Frosting Ingredients

  • 1/2 cup softened butter
  • 4 oz 1/3 less fat cream cheese
  • 1 cup of gentle sweet or xes sweetener powdered
  • 1/4 teaspoon of pumpkin pie spice
  • 1/2 teaspoon vanilla
  • pinch mineral salt


  • Preheat oven to 350 degrees and line baking sheet with parchment paper.
  • In a mixer, combine sweetener and butter, and beat with paddle attachment until fluffy.
  • Add egg and vanilla, and continue beating until fluffy and combined.
  • Add baking blend, collagen, baking powder, salt and pumpkin pie spice and stir just until combined. Scrape down sides of bowl as needed.
  • Use a small cookie scoop or tablespoon and make 24 even balls of cookie dough and place on baking sheet.
  • Bake for about 15 minutes, or until edges are golden. Don't over bake. Let cool.
  • To prepare frosting, using the paddle attachment, beat butter, powdered sweetener, pumpkin pie spice, and pinch of salt in the bowl of a stand mixer.
  • With mixer still running, add in vanilla extract.
  • Divide cream cheese into 4 cubes and drop them into the mixture one at a time until well combined.
  • Frost the cookies after they are cooled completely.


It is a good idea to refrigerate these cookies after frosting to firm everything up. However they will keep nicely in a sealed container on the counter top for a week.