This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Indulge in a delightful fusion of flavors with our Keto Pumpkin Brownies with Cookie Butter Frosting. Satisfy your sweet cravings while staying low-carb and guilt-free. A pumpkin spice treat that's perfect for fall!
Join my newsletter and never miss a recipe!
🎃🍫Keto Pumpkin Brownies with Cookie Butter Frosting: Embrace the Pumpkin Obsession!🍫🎃
Hey there, fellow fall aficionados! Isn't it the most magical time of the year? The moment when we all unabashedly indulge in the irresistible allure of pumpkin-infused dishes. And you know what? You're not alone in this pumpkin craze – I'm right there with you, and I suspect there are plenty of kindred spirits out there who share our pumpkin love. Let's bask in the warmth of autumn and celebrate all things pumpkin together!
Revealing the Hidden Pumpkin Lover:
I used to keep my pumpkin obsession on the down-low. Sure, I'd whip up the occasional pumpkin-inspired dish, but I was careful not to reveal the depths of my pumpkin passion. That was until I met Kevin.
Kevin, the master of surprise, kept his pumpkin-loving heart under wraps for three whole years. Can you believe it? How could he hide such crucial information from a food blogger like me? It felt like a form of "cruel and unusual punishment." I mean, while I was secretly admiring all those delectable pumpkin recipes floating around the internet, I had no idea he'd be just as thrilled about them. Some people!
Embracing the Pumpkin Deluge:
Once I moved past my initial pumpkin FOMO (fear of missing out), I channeled my inner creative cook to explore as many ways to use pumpkin as humanly possible. The result? A culinary journey filled with Homemade Pumpkin Puree, Homemade Pumpkin Pie Spice Blend, 3 Cheese Low Carb Pumpkin Mac and Cheese, Pumpkin BBQ Sauce, Creamy Chipotle Pumpkin Soup, and even Sausage Stuffed Pumpkin! That's right, I stuffed it with sausage, keto bread cubes, herbs, and creamy cheese, and it was an "OhhhEmmmmGeeeee" sensation!
This year, I've kicked off the season with a bang, making three pumpkin dishes in just three days. I'll be sharing all of them on the blog soon, but for now, let's dive into this one.
Introducing the Pumpkin-Biscoff Connection:
Picture this: I'm daydreaming about everything pumpkin for the past month (yes, as soon as August hits, my pumpkin engine revs up!). And then, a miracle occurs – I stumble upon a jar of Biscoff, also known as Cookie Butter, in my local store. You have to understand, my store doesn't usually stock "gourmet" or trendy items, so I couldn't resist grabbing it and tossing it into my cart.
Once I cracked open the jar at home, it was like a celestial event. Trust me when I say that the heavens parted, a celestial light shone down, and the angels sang. Okay, maybe I'm exaggerating a teeny bit, but it certainly felt that way in my head! People rave about Nutella, but in my world, Biscoff is the real deal. Its subtle cinnamon flavor pairs perfectly with pumpkin, making it my new BFF. Sorry, Nutella, you've been dethroned!
The Brownie Revelation:
Now, let's talk about these brownies. I was online with my son while he was streaming a game on Twitch (yes, he's a gamer, and I'm a proud gamer mom – but let's move on). He's entertaining his audience with his game, when I casually type in the chat, "I have Browned Butter Pumpkin Brownies with Biscoff Buttercream Frosting baking away, and my house smells insane." You won't believe what happened next – within 15 minutes, he signs off the game, says goodbye to his viewers, and is in his car on the way to our house!
Kevin, being the lucky one, wakes up just as my son and his girlfriend arrive. In what felt like nanoseconds, everyone is gathered in the kitchen, eagerly awaiting the brownies. But here comes the tricky part – they were still cooling, and I had to break the news that photos needed to be taken before anyone could touch a crumb.
There were a few dirty looks, some moans and groans, but I hustled as much as I could. Once the brownies were ready for the kitchen, it was a mad dash. Plates, hands, fingers, and knives (slightly frightening) were all in action. I think I even heard a growl or two! Several brownies and glasses of cold milk later, we had a room full of contented faces in the living room. As a food blogger, you bet I was ecstatic!
The Sweet Deets:
These little delights are moist and tender, with a creamy Biscoff frosting that takes them over the top. Trust me, they are an absolute MUST-MAKE. Would I steer you wrong? Never!
Stay tuned for more pumpkin delights, my fellow pumpkin enthusiasts. Fall is here, and we're in for a treat!
In This Post
🥘Keto Pumpkin Brownies with Cookie Butter Frosting Ingredients
These are the ingredients necessary to make Keto Pumpkin Brownies with Cookie Butter Frosting.
- King Aurthur Keto Wheat Flour - This has been a godsend to be able to easily convert my old recipes to low carb. You use it 1:1 for regular all purpose flour.
- Browned Butter - This is my secret weapon to adding a depth of flavor to the brownies.
- Lakanto Sugar Free Cookie Butter - This sugar-free version of biscoff has been my favorite ingredient in my pantry this year!
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
Helpful Hint: 💡: When browning the butter for your Keto Pumpkin Brownies, use a light-bottomed saucepot or pan. This makes it easier to gauge the color change as the butter browns. Keep a close eye and stir continuously to ensure it doesn't burn. The nutty aroma and golden-brown color will signal that it's ready to elevate your brownies to the next level!
🍽Equipment
This is the equipment you will need to make Keto Pumpkin Brownies with Cookie Butter Frosting.
- small light bottomed sauce pot
- whisk
- measuring cups and spoons
- 9 x 9 baking dish
- large Mixing Bowl
- wooden Spoon
Storage
Room Temperature: You can store the Keto Pumpkin Brownies at room temperature for up to 2 days. However, be cautious of the frosting if the weather is warm, as cream-based frostings can melt when left out for extended periods.
Refrigeration: For longer storage, place the brownies in an airtight container and store them in the refrigerator. They should stay fresh for about 5-7 days when refrigerated.
Freezing: If you need to store the brownies for an extended period, freezing is an excellent option. Wrap them individually or as a whole in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. When you're ready to enjoy them, simply thaw them in the refrigerator or at room temperature. You can also warm individual brownies in the microwave for a few seconds or briefly heat the entire batch in the oven to regain that freshly baked taste. Freezing is a convenient way to savor these brownies beyond their initial baking date.
💭Top tip
For perfect frosting consistency, add the almond milk to your Biscoff frosting carefully. Start with a small amount, and gradually mix it in to reach your desired thickness. This way, you can adjust the frosting to be as smooth and creamy as you like. Don't hesitate to taste along the way to ensure it's just right for your palate. It's the finishing touch that takes your brownies from delicious to irresistible!
FAQ about Keto Pumpkin Brownies with Cookie Butter Frosting
Absolutely! For a dairy-free version, use plant-based butter and a non-dairy milk.
To get a fudgier texture, bake the brownies for slightly less time. For a cake-like texture, extend the baking time slightly. Keep an eye on them to ensure they reach your desired consistency.
You can experiment with different frosting options, such as cream cheese frosting, chocolate ganache, or peanut butter frosting. Each choice will provide a unique flavor profile to complement the pumpkin brownies.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Pumpkin Cream Cheese Muffins
- Keto Pumpkin Chocolate Chip Cookies
- Keto Pumpkin Pie Brownies
- Low Carb Pumpkin Pie Pancakes
- Keto Pumpkin Bread
- Keto Pumpkin Roll
Pairing
These are my favorite dishes to serve with Keto Pumpkin Brownies with Cookie Butter Frosting:
- Keto Pumpkin Cream Cold Brew
- Coffee with Keto Creamer
- Keto Vanilla Latte
- Keto Bulletproof Latte
- Low Carb Chai Tea Latte
- Keto Macha Latte
Keto Pumpkin Brownies with Cookie Butter Frosting
Equipment
Ingredients
For the brownies
- 1 cup butter sliced in tablespoons
- 3/4 cup Besti Monk fruit and Allulose Sweetener
- 3/4 cup Besti Brown Sweetener
- 2 teaspoons real vanilla extract
- 3/4 cup pumpkin puree
- 3 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon pink salt
- 2 cups King Arthur Keto Wheat Flour
For the frosting
- 3 tablespoons butter room temperature
- 3 tablespoons Sugar-Free Biscoff
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 tablespoon unsweetened almond milk or more, can substitute heavy cream
Instructions
To make the brownies
- Preheat oven to 350 degrees F
- Place butter into a small light bottomed sauce pot. Heat the butter over medium heat, until it melts. It will begin to foam a bit.
- Whisk continuously until butter changes from a lemon yellow to brown. It will begin to smell nutty. Remove the butter to a cool container.
- Line a 9x9 pan with parchment paper, making sure to leave extra on the sides for handles, set aside.
- In a large mixing bowl stir both sweeteners and browned butter together until combined.
- Stir in the pumpkin puree and the vanilla until the mixture is smooth.
- Add the pumpkin pie spice, baking soda, baking powder, salt and keto wheat flour.
- Stir just until everything is combined.
- Bake for 25 to 30 mins, or until a toothpick inserted in the center comes out clean.
- Remove brownies to a cooling rack and allow them to cool completely.
- Carefully remove the brownies from the pan using the edges of the parchment paper to pull them out.
To make the frosting
- Stir butter, cookie butter, vanilla and powdered sweetener together until a thick paste forms.
- Stir in milk carefully and then mix vigorously to smooth out any lumps.
- Spread over cooled brownies, cut into bars and serve.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Leave a Reply