These keto pumpkin cookies have delicious pumpkin spice flavor without the carbs. The recipe uses almond and coconut flour with a sugar substitute to make low carb and keto friendly cookies.
I love how these cookies turn out. I’m always excited to make them because they’re so good, especially with the added cream cheese frosting and I don’t feel guilty eating them because they’re just 2 net grams of carbs per cookie.
These pumpkin cookies are a great fall dessert when you feel like snacking on something, but are avoiding the sugary landmines of fall baking. I love to make these, as well as keto pumpkin muffins and pumpkin pancakes, when fall starts. It makes the season feel more festive.
Texture is very important when it comes to keto and low-carb baking. Almond flour is great to bake with, as a low-carb alternative to refined white flour, but the texture is sometimes a big too mealy for me. The addition of coconut flour in this recipe solves that issue.
Coconut flour helps give the cookies a firmer texture. They don’t crumble as much when chewing, so they have a better mouthfeel. I’ve also added a bit of xanthan gum, which gives a chewier texture.
What Sugar Substitute to Use
I use allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I get allulose directly through Wholesome Yum. I think you’ll really like it, especially if you also don’t like the cooling effect.
Learn more about low-carb sweeteners and conversion here.
These cookies are quite moist and definitely more cake-like than a regular cookie. They don’t get crispy when baked.
How to Make Keto Pumpkin Cookies
Take the butter, egg, and cream cheese out of the refrigerator about 10 minutes before starting this recipe. They need to be softened to room temperature, so they mix well.
Preheat the oven to 350 degrees F (186 degrees C). Line a baking sheet with a silicon mat or parchment paper.
Whisk the egg in a small bowl and reserve 1 tbsp to brush on the tops of the cookies. Add the remaining egg, and the rest of the cookie ingredients to the bowl and mix together until well combined.
The batter is like a typical cookie dough when mixed. If it looks drier than my version above, you can add a tbsp of water or more pumpkin puree.
You can scoop it into 12 balls and arrange them evenly on the baking sheet. But that’s where the similarity ends. These cookies will not flatten on their own in the oven. You need to flatten them yourself before baking.
Flatten the balls so they are in 1/4″ thick circles. You can do this with your hands, like I do. Or if you want a more professional look, with no finger marks on top! 😉 , you can use something like the bottom of a glass to flatten them.
Brush the tops with the egg you reserved. This will give them a nice golden top. You can skip this step if you’re short on time. I don’t think it’s important if you’re going to add frosting to the cookies, but if not the tops look a little dull without the eggwash.
Bake for 15-20 minutes, until firm and golden. The baking time will vary depending on altitute and oven temp, so keep an eye on them. They lighten up as they cook, so if the center still looks dark, they aren’t quite done. They should be firm, not squishy, in the middle.
Meanwhile, mix the frosting ingredients in a bowl. Beat the ingredients until combined and fluffy, about 3-5 minutes. Put the frosting in the refrigerator until you’re ready to use it, to firm it up.
Once the cookies have cooled completely, spread the frosting on the tops and serve.
This isn’t a firm glaze. It’s a frosting. So you can’t stack the cookies on top of each other once frosted. I like to serve the frosting on the side when it’s not just me eating these, so guests can choose if they want it or not.
The frosting adds calories, but it doesn’t add any net carbs to the cookies.
Pumpkin Cookies FAQs
You’re probably wondering if pumpkin is actually okay on a keto diet, and the answer to that is yes, in moderation. These cookies use very little pumpkin puree, so there’s no problem with the pumpkin in this recipe.
Just be sure to buy pure pumpkin puree with no added sugar, or make your own. If I can get a pumpkin at the store, I always make my own, because it’s just so fresh and lovely.
It’s super easy to roast your own pumpkin, so definitely go that route if you want. I roast the pumpkin for 30-40 minutes at 350 degrees F (depending on the size). Then once it’s cooled, I drain it and puree it until smooth.
This recipe uses both flours, however the bulk of it is almond flour. I do this to improve the texture and mouthfeel of the cookies. Since coconut flour is more absorbent than almond, it’s not possible to substitute coconut flour as the recipe is written.
It’s not necessary to add xanthan gum to this recipe. If you don’t have any or don’t want to add it, you don’t have to. It just gives the cookies a little more chew than they’d have without it. You can also substitute 1/2 tsp psyllium husk powder to the mixture instead of xanthan gum, for a similar effect.
These keto pumpkin cookies are healthy and wholesome. They don’t contain the large amount of sugar that most cookies do. And they contain just 2 net grams of carbs per cookie. So they are perfectly acceptable for a low-carb or keto diet.
Yes, you can freeze these cookies, though I recommend freezing without the frosting. Place the cookies in an air tight container or wrapping and store for up to 3 months in the freezer. This is a great way to always have keto snacks or desserts on hand.
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Keto Pumpkin Cookies
- Baking tray
- 2 tbsp butter softened
- 2 tbsp allulose sugar substitute or Swerve
- 1/4 cup pumpkin puree
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup blanched almond flour
- 1 tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum optional
- 1/8 tsp salt
- Pinch of nutmeg
For the optional frosting
- 3 tbsp cream cheese softened
- 2 tbsp powdered allulose or erythritol
- 1 tbsp heavy cream
- Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Add the butter and sugar to a mixing bowl. Beat until fluffy, about 3 minutes.
- Whisk the egg in a small bowl and reserve 1 tbsp to brush on the tops of the cookies. Add the remaining egg, and the rest of the cookie ingredients to the bowl and mix together until well combined.
- Scoop the batter into 12 balls and arrange evenly on the baking sheet. Flatten the balls with your hands or with the bottom of a glass so they are about 1/4″ thick circles. Brush the tops with egg.
- Bake for 15-20 minutes, until firm and golden.
- Meanwhile, mix the glaze ingredients in a bowl. Beat until fluffy, about 3-5 minutes.
- Once the cookies have cooled completely, spread the glaze on the tops and serve.
- The xanthan gum is optional, but it gives the cookies a bit more chew, so they are less crumbly.
- The frosting is also optional. It can also be served on the side.
- The addition of coconut flour gives these cookies a firmer texture, which I prefer. If you don’t have coconut flour or don’t wish to mix them, you can use 1 1/2 cups of almond flour and omit the coconut flour. You cannot, however omit the almond flour.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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