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If you love pumpkin but need a keto diet option – check out this recipe for low carb pumpkin cookies. Just because you are on a low carb diet doesn’t mean you can’t enjoy soft keto pumpkin cookies and other desserts like keto pumpkin pie

I love the fall season because we have pumpkin season! Adding pumpkin to my recipes makes them so moist and delicious – it’s the best texture. It has a very mellow flavor but makes the best pumpkin bread,

Canned Pumpkin vs Homemade Pumpkin Puree

When I bake I like to use canned pumpkin. I’m already making a mess in the kitchen so I don’t want to add to it by trying to make my own pumpkin puree. When we lived in Mexico – it was almost impossible to find canned pumpkin puree – so I would make homemade pumpkin puree in my slow cooker with fresh pumpkins.

But if you make a big batch of pumpkin puree and use it in your recipes it can taste better.

This keto pumpkin cookies recipe is not just a sugar-free pumpkin cookies recipe – these are even gluten-free pumpkin cookies!

Variations to keto pumpkin cookie recipe

• Add some sugar-free chocolate chips to make these keto pumpkin chocolate chip cookies. (dark chocolate chips are delicious!)
• If you want to up the flavors add 1/2 – 1 teaspoon of pumpkin pie spice and turn them into keto pumpkin spice cookies!
• If you have a recipe for keto cream cheese frosting – this would be an amazing sandwich cookie!

The best part about this recipe is it uses simple ingredients!

Scroll to the bottom to find the printable recipe card for this delicious cookie with exact measurements and nutritional data. You can also Pin it for later!

 

 

 

Easy Keto Pumpkin Cookies

Servings: 16 cookies

Prep: 10 minutes| Cook Time: 12 minutes | Total Time: 22 minutes

Ingredients Pumpkin Keto Cookies:

• Almond Flour
• Butter – room temperature
• Pumpkin Puree – NOT pumpkin pie filling
• Baking Powder
• Vanilla extract
• egg
• monk fruit sweetener

Topping:

• monk fruit sweetener
• cinnamon

Instructions for low-carb pumpkin cookies

Preheat oven to 350 degrees F. Line the baking sheet with parchment paper and set aside

In a large bowl, combine almond flour, baking powder, and sweetener. 

In a medium bowl melt butter. Add pumpkin vanilla, and egg to the butter and mix until well incorporated. You can use a hand mixer but don’t over-mix the batter.

Pour wet ingredients into the large bowl with dry ingredients, and mix the cookie dough until well incorporated.

 

Roll dough into one inch balls (small balls)and place on a cookie sheet. You can use a small cookie scoop(Dough will be wet)

Press balls flat with the bottom of a jar or fingers.

 

In a small bowl mix together the topping ingredients. 

 

Sprinkle the topping mixture on top of the cookies.

 

 

Bake for 10-12 minutes. Remove from the baking sheet and add to a cooling rack.

Store leftovers in an airtight container for 3-5 days

Note: You can use any sugar substitute, or regular sugar if not doing keto.

These soft pumpkin cookies are so delicious you are going to want to make a double batch! The best way to enjoy these cookies is with a cup of tea or coffee!

Here are a few of my favorite keto recipes (low carb recipes)

• Low Carb Breakfast Recipes Without Eggs
• 32 Keto Recipes – Chicken, Beef, Pork, Breakfast, & More!
• Keto Bacon, Egg, & Cheese Chaffles Recipe
• Low Carb Tomato Sauce
• Keto Pizza Crust

The links below are my affiliate links that help make this keto cookie recipe. I earn a small commission when you make a purchase with my links.

• 2 Pack Nordic Ware Natural Aluminum Cookie Sheet
• Cookie Scoop Set
• Parchment Paper
• Mixing Bowls (microwave and dishwasher safe)
• Measuring Cups and Spoons set
• Glass Measuring Cup