Keto Pumpkin Cookies
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!
What Are Sugar-Free Pumpkin Cookies?
These Keto Pumpkin Cookies are the sugar-free version of the classic Fall cookies.
They are made with low-carb flour and sugar-free sweeteners to reduce carbs and make them healthy.
Why You’ll Love This Recipe
This recipe makes pumpkin cookies that taste just like the classic ones and they are also:
- Dairy-Free (without frosting)
- Vegan Option
- Ready In 20 Minutes
How To Make Keto Low-Carb Pumpkin Cookies
This is the easiest 1-bowl sugar-free pumpkin 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. Learn how to make your own pumpkin puree.
- Vanilla extract
- Coconut oil – always measure the oil melted or replace it with 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 and level 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.
- Erythritol – or any sugar-free keto sweetener you like except xylitol! Xylitol makes cookies fragile and extremely soft.
- 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.
Combining 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, to 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.
Baking The Sugar-Free Pumpkin Cookies
These sugar-free pumpkin cookies bake really fast, about 12 minutes on a greased baking rack covered with parchment paper.
First, preheat the oven to 350°F (180°C).
Then, place the cookie ball onto the baking sheet and press each ball to roughly flatten it into a thick cookie.
Bake until the cookies are crispy and golden brown on the sides.
Keto-Friendly Frosting Options
You can of course use my Keto Chocolate Frosting on this recipe, but if you prefer a classic white sugar-free frosting, I have two options for you:
Cream Cheese Frosting
This simple light and fluffy cream cheese keto frosting are highly recommended to create the best keto pumpkin cream cheese cookies ever! All you need to make it are:
- powdered erythritol
- cream cheese
- softened butter
This is for 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 tablespoons coconut cream (or heavy cream if not dairy-free).
It makes a thin cookie frosting without cream cheese, as seen in the picture below.
You can keep these unfrosted cookies for a week in a cookie jar. If you have frosted them, keep them in the fridge for up to 4 days.
You can also freeze them and keep them in the freezer for up to 3 months. Thaw them in the fridge for a few hours.
More Keto Pumpkin Recipes
If you like sugar-free recipes with pumpkin, I have many more for you!
Made these pumpkin keto cookies? Share your review below or come on Instagram to show me your pictures on your story.
Keto Pumpkin Cookies
Want My Kitchen Equipment?
- ¼ cup Coconut Oil measure melted, cooled or use melted butter
- ⅓ cup Pumpkin Puree not pumpkin pie filling!
- 1 large Egg at room temperature or 1 flax egg*
- 1 teaspoon Vanilla Extract
- 1 ½ cup Almond Flour scoop and level method
- 3 tablespoons Coconut Flour scoop and level method
- ⅓ cup Crystal Sweetener
- ½ teaspoon Baking Powder
- 3 teaspoons Pumpkin Pie Spices see note to make it yourself
- ¼ teaspoon Salt
Keto cream cheese cookie frosting
- 4 oz Cream Cheese
- 3 tablespoons Unsalted Butter
- ⅓ cup Sugar-free Powdered Sweetener add more for a sweeter frosting
- Preheat the 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 softened 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.
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Ingredients:Almond FlourCoconut FlourCream CheeseEggPumpkin
Preparation:Under 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Can I use just regular flour, I just need sugar free, not necessarily low carb.
I didn’t try that option, I guess the ratio would be very different
Great recipe, perfect for cool autumn weather!
Absolutely fantastic. Got rave reviews. Keeping them in the fridge makes them seem even more decadent, moist and rich. I used allulose sweetener and had no issues.
My first attempt at Keto baking and it was a success. Thank you for a great cookie recipe that was easy and tastes great!
Is the pumpkin pie spice added into the flours mixture? Thanks!
My cookies also took about 20 minutes for 2 ” cookies after flattening them slightly, maybe altitude? Do you have any experience with freezing these? They are delicious! Thank you for sharing this recipe.
Oh yes altitude always impact baking time slightly. I am glad it come out well even if it took you longer. You can absolutely freeze the cookies in a zip bag and thaw the day before eating at room temperature
Making these now and plan on freezing them for an upcoming trip. Many people to serve so trying to plan ahead. My question is do you put the frosting on prior to freezing or should I wait until I need them and make the frosting after the cookie has thawed and serve? Thanks so much! Love pumpkin and can’t wait to try them!
You can do both, they freeze well frosted too, enjoy
Delicious! I made a double batch and now have too many cookies. Can these be frozen? Thank you for sharing this recipe.
Thanks for the lovely review
Salt is not listed in the ingredients but is in the instructions! How much salt, please!!!
Thank you! I can’t wait to make these!!
Add salt with the dry ingredients, I updated the recipe for you, Enjoy
El Love The ingredientes and would like to make this recipe, however; I can’t find the measurements anywhere. Am I not seeing something? Please help. Other ways I m not going to be able to use this recipe. Thank you.
Scroll up, the full recipe carb appears before this comment box, enjoy!
Hello🧡can I replace Almond flour with anything else as I’m allergic to nuts and seeds 😔
Thank you so much
Sunflower seed flour or sesame flour are nut-free and keto friendly
I had leftover pumpkin purée from making a grain-free, sugar-free pumpkin swirl cheesecake. I was trying to find a recipe that I could use it for and stumbled upon this one.
I had enough to make a double batch, and oh my, I’m sure glad I did. They are absolutely fantastic!!! So very easy too. Thank you!
Taste good! Only thing when I put for the time you had in the instructions, they were not cooked. I put them in for an additional 20 min
That sounds extremely long for such small cookies, did you made larger cookies?
you said to relace eggs with flax there would be information in the “notes” but I don’t see anything
Simply make a flax egg to replace the egg. Combine 1 tablespoon of flax meal into 3 tablespoon of lukewarm water. Set aside 10 minutes until egg like texture form then use as an egg int he recipe. The cookies will be more fragile with the vegan option. Enjoy, XOXO Carine
I’d love to try a lot of your recipes, but I am allergic to almonds and there are many people with nut allergies. Have you considered using some other flours since there are so many different new ones out there now that are gluten free, including quinoa flour?
In all my recipes you can replace almond flour by same amount of sesame flour or sunflower seed flour. Both are keto approved, quinoa flour is not keto so the the recipe won’t be suitable on a keto diet if you use this option. Enjoy, XOXO Carine