These easy soft keto pumpkin cookies are delicious meltaway Fall cookies to fix all your cookie cravings on your keto journey! Bonus, these are gluten-free pumpkin cookies too, 100% made of wholesome keto flours and dairy-free ingredients!
How to make keto low-carb pumpkin cookies?
This is the easiest 1-bowl keto cookie recipe.
All you need to make these soft, pumpkin spice keto cookies are a few ingredients:
Pumpkin puree – canned pumpkin puree with no added sugar or additive works the best.
Coconut oil – always measure the oil melted or replace by melted grass-fed butter.
Pumpkin pie spices – see recipe card to make your own.
Almond flour – use fine almond flour, not an almond meal or the cookies will be gritty.
Coconut flour – make sure you measure this precisely, using the scoop, pack, level up method to avoid adding too much coconut flour that could dry out the cookies.
Egg – the recipe works with egg replacements like a flax egg, see note in the recipe card below.
Baking powder – this is a gluten-free pumpkin cookie recipe so make sure your baking powder has no gluten added! Another option is to use half the amount of baking soda to replace baking powder.
Combine the ingredients
All you have to do to make this cookie dough in less than 10 minutes is to combine the wet ingredients to dry ingredients. First, add all the wet ingredients, at the same temperature, in a small bowl and beat for roughly 1 minute or until combined.
Then, in another large mixing bowl, combine the dry ingredients. Finally, pour the wet ingredients into the dry ingredients and stir until the cookie dough forms. To convert this recipe into a keto pumpkin chocolate chip cookies recipe simply add 1/3 cup sugar-free dark chocolate chips into the batter.
Bake the cookies
These cookies bake really fast, about 12 minutes on a greased baking rack covered with parchment paper. First, preheat oven to 350F (180C). Then, place the cookie ball onto the baking sheet and press each ball to roughly flatten into a thick cookie. Bake until crispy and golden brown on the sides.
Keto-friendly frosting options
Cream cheese frosting
The simplest light and fluffy cream cheese keto frosting is highly recommended to create the best keto pumpkin cream cheese cookies ever! All you need to make it are:
Struggling with Keto Baking?Subscribe to my Keto Baking email series, receive 10 FREE Keto Baking Printables, and become a Keto Baking STAR!
This is for the pumpkin cream cheese lovers, however, if you are dairy-free use the recipe below.
Dairy-free keto frosting
You can replace the cream cheese frosting above with dairy-free frosting. It contains fewer calories and net carbs too! Simply mix 1/2 cup powdered erythritol with 1 tablespoon melted butter and 2 tablespoon coconut cream (or heavy cream if not dairy-free).
It makes a thin cookie frosting without cream cheese as seen in the picture below.
More keto cookie recipes
If you love easy keto cookie recipes, I have plenty of flavors on the blog to try
Low carb lemon cookies are easy, healthy soft buttery cookies, with no butter and a bursting lemon juice flavor. 100 % Vegan + Keto + Gluten free these healthy lemon cookies with almond flour suit all diet.
1/3cuppowdered erythritol add more for a sweeter frosting
New to Keto?Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly grease the paper with coconut oil. Set aside.
In a medium-size mixing bowl, beat egg, melted coconut oil, pumpkin puree, and vanilla. Set aside.
In another large mixing bowl, combine flours: almond flour, coconut flour, erythritol, baking powder, and salt.
Pour the liquid ingredients into the dry ingredients and stir with a spatula until it forms a cookie dough.
Scoop 1 tablespoon of dough per cookie, roll dough into a ball between your hands, and place on the prepared baking sheet leaving 1 thumb space between each cookie dough ball.
Repeat until all the dough has been used. Then use the palm of your hand to roughly flatten each cookie ball into a thick cookie. The side may crack slightly but that's ok. If you want, you can pat the sides with wet fingers to smoothen the sides.
Bake for 12 minutes or until golden brown on the side.
Cool on the baking sheet for 10 minutes then slide a spatula under each cookie to transfer them onto a cooling rack.
Cool completely down before frosting.
Cream cheese Frosting
In a medium-size mixing bowl, beat the soft cream cheese with butter using an electric beater. Beat for about 1 minute, until creamy and fluffy.
Stop beater and add powdered erythritol. Beat again to combine.
Add a dollop of frosting on top of each cookie and place the cookies in the fridge for 1 hour to set.
Store leftover frosting in an airtight container for up to 1 week and serve as a keto sweet treat or snack
Pumpkin pie spices combine: 1 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/2 teaspoon ground ginger + 1/4 teaspoon allspice or ground cloves.Nutrition panel per cookie without frosting:Calorie : 135kcal, Net carbs: 2.6g (Carbs: 5 g, Fiber: 2.4g), Fat: 12.2 g, Protein : 3.8gKeto vegan option :Replace the egg by 1 flax egg. The cookies will more fragile with this option. To make a flax egg combine 1 tbsp. of flaxmeal into 3 tbsp. of lukewarm water. Set aside 10 minutes until a gel-like texture forms. Use as an egg in the recipe.