Oh, you’re going to love these keto pumpkin cookies! I’ve been baking low-carb treats for years, but when autumn hits, this recipe becomes my absolute obsession. Picture this: soft, spiced cookies with that irresistible pumpkin flavor—all without the sugar crash. My kids go crazy for them (they never guess they’re keto!), and I love that they satisfy my pumpkin spice cravings while keeping things sugar-free. The secret? A perfect blend of almond flour and real pumpkin puree that gives them that melt-in-your-mouth texture. Whether you’re strictly keto or just watching your carbs, these little gems are about to become your new fall favorite.
Table of Contents
Table of Contents
Why You’ll Love These Keto Pumpkin Cookies
Let me tell you why these cookies are about to become your new baking obsession. First off, they’ve got that perfect soft texture—just like traditional pumpkin cookies, but without all the carbs. And trust me, they’re ridiculously easy to whip up (even my 8-year-old can make them with minimal supervision). Here’s what makes them special:
- Totally sugar-free but sweet enough to satisfy cravings
- Packed with cozy pumpkin spice flavor in every bite
- Perfect for keto diets at just 5g net carbs per cookie
- Customizable with that dreamy cream cheese icing (or skip it for simpler treats)
- Ready in under 30 minutes—because who has time to wait for cookies?
Seriously, these disappear faster than I can bake them at my house. The best part? No one will ever guess they’re low-carb!
Ingredients for Keto Pumpkin Cookies
Gathering the right ingredients makes all the difference with these keto pumpkin cookies. I’ve learned through trial and error that quality matters – especially when baking low-carb. Here’s exactly what you’ll need:
- 4 tablespoons unsalted butter – softened at room temperature (don’t microwave it!)
- ⅓ cup granulated sweetener – I prefer monk fruit or erythritol blends
- ⅓ cup brown sweetener – packed firmly like brown sugar would be
- ½ cup 100% pure pumpkin puree – not pumpkin pie filling!
- 1 large egg – room temperature helps everything blend smoothly
- 1 teaspoon vanilla extract – the good stuff makes a difference
- 2 ½ cups blanched almond flour – finely ground works best
- 1 teaspoon cinnamon – because pumpkin spice is life
- 1 teaspoon pumpkin pie spice – or make your own blend
- ½ teaspoon each baking powder & baking soda – for perfect rise
- ¼ teaspoon salt – balances all those sweet flavors
For the optional icing (which I highly recommend!):
- 3 oz cream cheese – softened
- 1 teaspoon powdered sweetener – confectioners style blends best
- 1 teaspoon vanilla extract – same as above
How to Make Keto Pumpkin Cookies
Okay, let’s get baking! These keto pumpkin cookies come together so easily, but I’ve got some tricks to make them perfect every time. Follow these steps, and you’ll have warm, spiced cookies ready in no time.
Step 1: Cream Butter and Sweeteners
First things first – preheat that oven to 350°F! Now, grab your softened butter (I leave mine out overnight) and both sweeteners. Using a hand mixer or stand mixer (I’m team KitchenAid all the way), beat them together until fluffy and pale – about 2 minutes. This step is crucial for that perfect cookie texture, so don’t rush it! The mixture should look like light brown sugar whipped cream when it’s ready.
Step 2: Combine Wet Ingredients
Now for the good stuff! Add your pumpkin puree, egg, and vanilla to the butter mixture. Mix on medium until everything’s smooth and creamy. Pro tip: scrape down the bowl halfway through to make sure no butter pockets hide at the bottom. The batter should be thick but pourable at this stage.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together all your dry ingredients – almond flour, spices, baking powder, baking soda, and salt. I like to sift them together to prevent any lumps. Gradually add this to your wet ingredients, mixing just until combined. Overmixing = tough cookies, and nobody wants that!
Step 4: Bake and Cool
Line your baking sheet with parchment or a silicone mat (trust me, it helps!). Now here’s my secret: wet your hands slightly before shaping the dough into 1½ tablespoon balls. They’ll be sticky otherwise! Flatten them gently with your palm – they don’t spread much. Bake for 10-13 minutes until the edges turn golden but centers stay soft. Let them cool on the pan for 10 minutes before moving to a rack – they firm up as they cool.
Optional Cream Cheese Icing
While cookies cool, whip up the icing if you’re using it. Beat softened cream cheese with powdered sweetener and vanilla until smooth. Wait until cookies are completely cool before spreading – about 1 teaspoon per cookie does the trick. The tangy cream cheese with sweet pumpkin spice? Absolute magic!
Tips for Perfect Keto Pumpkin Cookies
After making these keto pumpkin cookies more times than I can count (seriously, my family begs for them weekly), I’ve learned all the tricks to avoid common mistakes. First up – don’t overbake them! They’ll look a bit underdone at 12 minutes, but that’s perfect. They firm up beautifully as they cool. And that sticky dough? Just wet your hands before shaping – problem solved.
Want to tweak the spices? Go for it! Add extra cinnamon if you’re a spice lover, or throw in a pinch of cloves for depth. Just remember – almond flour behaves differently than regular flour, so resist the urge to add more liquid if the dough feels sticky. It’s supposed to be that way! These little tips make all the difference between good cookies and perfect keto pumpkin cookies every time.
For something soft and nostalgic, these Soft Pumpkin Cookies deliver a fluffy texture perfect with a glass of milk.
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Irresistible Keto Pumpkin Cookies with Only 5g Net Carbs
Delicious keto pumpkin cookies with a soft, spiced texture and optional cream cheese icing. Perfect for a low-carb, sugar-free treat.
- Total Time: 27 minutes
- Yield: 18 cookies 1x
Ingredients
- 4 tablespoons unsalted butter (softened at room temperature)
- ⅓ cup sweetener
- ⅓ cup brown sweetener
- ½ cup 100% pureed pumpkin
- 1 teaspoon vanilla extract
- 1 egg
- 2 ½ cups blanched almond flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional Icing: 3 oz cream cheese (softened), 1 teaspoon powdered sweetener (confectioner’s), 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Cream the butter and sweeteners together in a mixing bowl using a hand mixer or standing mixer.
- Add in the pureed pumpkin, egg, and vanilla extract. Beat until creamy.
- Add the almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt to a separate bowl. Stir to combine.
- Add the dry ingredients to the wet and mix until combined. Do not overmix.
- Line a sheet pan with a silicone baking mat.
- Form 1 ½ tablespoon dough balls (use wet hands for easier handling).
- Place balls on the baking mat and flatten slightly with your palm.
- Bake for 10-13 minutes until edges are golden but centers are soft.
- Cool on the baking mat for 10 minutes before transferring to a rack.
- Cool completely before applying optional icing.
- For icing: Mix cream cheese, powdered sweetener, and vanilla. Spread gently on cooled cookies.
Notes
- Cookies firm up as they cool – don’t overbake.
- Use wet hands to shape sticky dough easily.
- Make your own pumpkin pie spice by mixing cinnamon, ginger, nutmeg, and cloves.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 cookie (without icing)
- Calories: 110
- Sugar: 1g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Variations for Keto Pumpkin Cookies
One of my favorite things about these keto pumpkin cookies? How easily you can make them your own! Try adding ¼ cup chopped pecans or walnuts to the dough for a satisfying crunch (toast them first for extra flavor). Sugar-free chocolate chips are another winner – my kids go crazy when I sprinkle a few on top before baking. Feeling adventurous? Swap the pumpkin pie spice for cardamom and ginger for a unique twist. The possibilities are endless, so have fun experimenting!
Storing and Reheating Keto Pumpkin Cookies
Here’s the good news – these keto pumpkin cookies stay delicious for days! Store them in an airtight container at room temperature for up to 3 days (if they last that long). For longer storage, pop them in the fridge where they’ll keep fresh for about a week. Want to prep ahead? The dough balls freeze beautifully – just place them on a tray to freeze solid, then transfer to a bag. When that pumpkin craving hits, bake straight from frozen, adding a minute or two to the cooking time. Easy peasy!
These Pumpkin Oatmeal Cookies are a wholesome, chewy option if you want a heartier bite with your coffee.
Nutritional Information for Keto Pumpkin Cookies
Just so you know, these nutritional values are estimates and might vary slightly depending on your specific ingredients and brands. But here’s what you can expect per cookie (without icing):
- 110 calories – perfect for guilt-free snacking
- 5g total carbs with 2g fiber (just 3g net carbs!)
- 9g fat – all that good stuff from almond flour and butter
- 3g protein – a nice little bonus
Add the cream cheese icing, and you’re looking at about 15 extra calories per cookie – totally worth it in my book!
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Oh, I get this one all the time! While almond flour works best for these keto pumpkin cookies, you can use coconut flour – but you’ll need to adjust the recipe. Coconut flour absorbs way more moisture, so you’d only use about ¾ cup and add an extra egg. Even then, the texture will be different – more cakey than soft. My advice? Stick with almond flour if you can!
Can I Freeze Keto Pumpkin Cookies?
Absolutely! These freeze like a dream. For baked cookies, let them cool completely, then layer between parchment in an airtight container – they’ll keep for up to 3 months. My favorite trick? Freeze the dough balls raw! Just scoop them onto a tray, freeze solid, then transfer to a bag. When that pumpkin craving hits, bake straight from frozen – just add 1-2 extra minutes to the baking time.
Are These Cookies Diabetic-Friendly?
Great question! Since they’re completely sugar-free and low-carb, they’re generally diabetic-friendly. I always recommend checking with your doctor, but the erythritol/monk fruit sweeteners I use don’t spike blood sugar. Pro tip: if you’re monitoring carbs closely, skip the icing or use less – that’s where most of the extra carbs come from!
How can I make these dairy-free?
Easy peasy! Just swap the butter for coconut oil (measured solid, not melted) and use dairy-free cream cheese for the icing if you’re adding it. I’ve made them this way for my lactose-intolerant sister-in-law, and they turn out just as delicious. The pumpkin flavor really shines through either way!
Share Your Keto Pumpkin Cookies
I’d love to see your cookie creations! Snap a pic of your keto pumpkin cookies and tag me on Instagram @FrostyRecipes – nothing makes me happier than seeing your baking adventures. Leave a comment below too if you have any brilliant twists on the recipe. Happy baking, friends!
