Pumpkin Snickerdoodles with Cream Cheese Filling | My Montana Kitchen

Name: Pumpkin Snickerdoodles with Cream Cheese Filling | My Montana Kitchen
Ingredients: ½ Cup Softened Butter; ½ Cup Gentle Sweet; 2 Tablespoons Pumpkin (I use canned pumpkin puree, nothing added); 2 Large Eggs; 2 Teaspoons Vanilla Extract; ½ Teaspoon Baking Soda; ½ Teaspoon Mineral Salt; 1 Cup Trim Healthy Mama Baking Blend ((OR you can use ⅓ Cup each of Coconut Flour, Almond Flour, and Flax Meal)); 1 - 1 ½ Teaspoons Pumpkin Pie Spice; 4 Ounces Softened Cream Cheese; 1 Tablespoon Gentle Sweet; 1 Teaspoon Vanilla Extract; ¼ Cup Xylitol ((or Erythritol)); ¼ Teaspoon Pumpkin Pie Spice

"Sweet, dense cookies filled with a rich layer of cream cheese. These low carb, sugar free Pumpkin..."

INGREDIENTS

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½ Cup Softened Butter

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½ Cup Gentle Sweet

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2 Tablespoons Pumpkin (I use canned pumpkin puree, nothing added)

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2 Large Eggs

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2 Teaspoons Vanilla Extract

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½ Teaspoon Baking Soda

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½ Teaspoon Mineral Salt

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1 Cup Trim Healthy Mama Baking Blend ((OR you can use ⅓ Cup each of Coconut Flour, Almond Flour, and Flax Meal))

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1 - 1 ½ Teaspoons Pumpkin Pie Spice

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4 Ounces Softened Cream Cheese

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1 Tablespoon Gentle Sweet

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1 Teaspoon Vanilla Extract

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¼ Cup Xylitol ((or Erythritol))

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¼ Teaspoon Pumpkin Pie Spice

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