Who says you can’t have cookies on a keto diet? With these delicious keto pumpkin cookies, you can enjoy a delicious fall dessert without any guilt! Plus, these are perfect for Halloween parties, Thanksgiving, or even Christmas.
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❤️ Why you’ll love it
While this is one of my favorite low carb recipes,the best part of these cookies is the flavor! These pumpkin keto cookies are the perfect holiday treat as you stay on track with your nutritional goals.
The combination of almond and coconut flours provides a great texture,while the pumpkin,spices,and creamy frosting bring the essence of the pumpkin season to your taste buds. Perfectly sweet and satisfying,they’re a must-try for any pumpkin enthusiast on a keto journey.
These low-carb pumpkin cookies are great for holiday goodie bags,festive parties,a surprise treat in your kids’lunches,or satisfying your sweet tooth. No matter the reason you choose to make these keto cookies,they’ll quickly become a go-to fall recipe.
🧾 Ingredients Used
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- Flours: A combination of almond flour and coconut flour adds a nutty flavor while keeping the cookies chewy and low-carb.
- Spices: A blend of pumpkin pie spice,cinnamon,and salt infuses the cookies with the warm and cozy flavors of fall,combining well with the pumpkin.
- Sugar-free sweetener: Swerve powdered sugar substitute sweetens the frosting,while Swerve brown sugar substitute adds a rich,molasses-like flavor to the cookies.
- Baking powder: This gives the cookies a light and airy texture.
- Vanilla extract: Adds a sweet and aromatic essence to the cookies,enhancing their overall flavor.
- Heavy cream: Adds moisture and richness to the cookies and frosting.
- Butter: No cookie recipe is complete without butter at room temperature!
- Pumpkin puree: A can of pumpkin pie filling brings all of the pumpkin flavor.
- Eggs: These act as a binding agent so that the cookies have structure and chewiness.
🔪 How To Make This Recipe
- Preheat the oven to 350 F,line two baking sheets with parchment paper,and set aside.
- In a large mixing bowl,whisk together the dry ingredients –almond flour,coconut flour,pumpkin pie spice,cinnamon,baking powder,and salt until well combined,ensuring no almond flour lumps remain.
- In a separate bowl,whisk together the pumpkin puree,brown sugar replacement,melted butter,heavy cream,egg,and vanilla extract until smooth.
- Pour the wet ingredients (pumpkin mixture) into the almond flour mixture and mix well.
- Use a 2.5-3 tablespoon cookie scoop to spoon the dough onto the prepared baking sheet,then flatten each cookie down to about ½”.
- Bake in the preheated oven for 12-15 minutes or until the cookies are puffed,cracked,and lightly golden brown.
- Allow the cookies to cool on the cookie sheet for at least 15 minutes before allowing them to cool completely on a wire rack.
- Meanwhile,prepare the frosting by adding the butter,powdered sugar replacement,heavy cream,cinnamon,and vanilla extract in a large bowl and beat with an electric mixer on high speed until smooth and creamy.
- Spread or pipe a generous amount of frosting on each completely cooled cookie.
🥫 Storing and Reheating
Store these easy keto pumpkin cookies in an airtight container in the refrigerator for up to a week. To maintain their freshness,store them without the frosting and add it just before serving.
Reheat cookies briefly in the microwave for a warm and gooey treat. If you store these cookies at room temperature,throw a piece of fresh white bread into the container to prevent these sweet treats from going stale.
Feel free to make these low-carb pumpkin cookies ahead of time and store them in the freezer. However,you should wait to frost them until they are completely thawed and ready to eat.
💭 Tips and Variations
- Add nuts or seeds: Enhance the texture by folding chopped nuts or seeds into the cookie dough.
- Keto pumpkin chocolate chip cookies: Mix sugar-free milk or dark chocolate chips into the cookie dough. Pumpkin and chocolate actually pair very well together!
- Keto pumpkin spice cookies: Add extra pumpkin spice to the dough and the frosting for even more pumpkin spice goodness.
- Dye the frosting: Use food dyes to create festive-colored frosting for special occasions.
- Sprinkle with cinnamon: Dust the tops of the frosted cookies with a bit of cinnamon for an extra burst of spice.
- Use cookie cutters: Cut the cookies into autumn shapes like maple leaves or pumpkins.
- Cream cheese frosting: Make a cream cheese frosting for these cookies for a fun twist.
- Pumpkin cookie bars: Take the cookie dough and put it into a cake pan to bake instead of rolling out individual cookies. After the cookie bars are done,top with cream cheese frosting!
- Use fresh baking powder: Using old or expired baking powder can cause the cookies not to rise properly,so check the expiration date!
🍽️ What can I eat this recipe with?
Pair these classic pumpkin cookies with a glass of dairy milk,unsweetened almond milk,or black coffee for a cozy fall snack. If you’re in a really festive mood,pair these cookies with keto pumpkin spice lattes.
These sugar-free pumpkin cookies are also a yummy addition to any dessert spread,complementing a variety of hot beverages like herbal or green tea.
👩🍳 Frequently asked questions
Pumpkin has about 7 g net carbs per half cup. Compared to other starchy vegetables,the carb count isn’t too bad!
Because of the high fiber content and nutrients,with only 7 grams of net carbs,pumpkin is fine for keto,as long as you eat it in moderation.
Yes,you can freeze the cookies without the frosting. Thaw them in the refrigerator and add the frosting just before serving.
Absolutely! Feel free to experiment with your preferred keto-friendly sweeteners,adjusting quantities to suit your taste.
Yes! Made with almond and coconut flour,these are gluten-free pumpkin cookies,made without any wheat flour!
📖 Recipe
Keto Pumpkin Cookies
Who says you can’t have cookies on a keto diet? With these delicious keto pumpkin cookies,you can enjoy a delicious fall dessert without any guilt! Plus,these are perfect for Halloween parties,Thanksgiving,or even Christmas.
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Servings:14
Calories:207kcal
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Instructions
Preheat the oven to 350 F,line two baking sheets with parchment paper,and set aside.
In a large mixing bowl,whisk together the dry ingredients –almond flour,coconut flour,pumpkin pie spice,cinnamon,baking powder,and salt until well combined,ensuring no almond flour lumps remain.
In a separate bowl,whisk together the pumpkin puree,brown sugar replacement,melted butter,heavy cream,egg,and vanilla extract until smooth.
Pour the wet ingredients (pumpkin mixture) into the almond flour mixture and mix well.
Use a 2.5-3 tablespoon cookie scoop to spoon the dough onto the prepared baking sheet,then flatten each cookie down to about ½”.
Bake in the preheated oven for 12-15 minutes or until the cookies are puffed,cracked,and lightly golden brown.
Allow the cookies to cool on the cookie sheet for at least 15 minutes before allowing them to cool completely on a wire rack.
Meanwhile,prepare the frosting by adding the butter,powdered sugar replacement,heavy cream,cinnamon,and vanilla extract in a large bowl and beat with an electric mixer on high speed until smooth and creamy.
Spread or pipe a generous amount of frosting on each completely cooled cookie.
Notes
- Add nuts or seeds:Enhance the texture by folding chopped nuts or seeds into the cookie dough.
- Keto pumpkin chocolate chip cookies:Mix sugar-free milk or dark chocolate chips into the cookie dough. Pumpkin and chocolate actually pair very well together!
- Use cookie cutters:Cut the cookies into autumn shapes like maple leaves or pumpkins.
- Pumpkin cookie bars:Take the cookie dough and put it into a cake pan to bake instead of rolling out individual cookies. After the cookie bars are done,top with cream cheese frosting!
- Use fresh baking powder:Using old or expired baking powder can cause the cookies not to rise properly,so check the expiration date!
Nutrition
Calories:207kcal| Carbohydrates:5g| Protein:4g| Fat:20g| Saturated Fat:7g| Polyunsaturated Fat:0.5g| Monounsaturated Fat:3g| Trans Fat:0.4g| Cholesterol:42mg| Sodium:134mg| Potassium:40mg| Fiber:3g| Sugar:1g| Vitamin A:359IU| Vitamin C:1mg| Calcium:48mg| Iron:1mg