With these delicious keto pumpkin cookies, you can enjoy a delicious fall dessert without any guilt. These are perfect for Halloween parties, Thanksgiving, or even Christmas.
❤️ Why you'll love it
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 healthy pumpkin cookies are great for holiday goodie bags, festive parties, a surprise treat in your kids' lunches, or satisfying your sweet tooth. No matter why you made 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 transferring them to a wire rack to cool completely.
- Meanwhile, prepare the frosting by adding the butter, swerve sugar replacement, heavy cream, cinnamon, and vanilla extract in a large bowl and beat it with an electric mixer at high speed until smooth and creamy.
- Spread or pipe a generous amount of frosting on each completely cooled cookie.
🥫 Storing and Reheating
These easy keto pumpkin cookies can be stored 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 them from going stale.
Feel free to make these low-carb pumpkin cookies ahead of time and store them in the freezer. However, it would be best to wait to frost them until they are completely thawed and ready to eat.
💭 Tips and Variations
- Add nuts or seeds and fold them into the cookie dough.
- Mix sugar-free milk or dark chocolate chips into the cookie dough. Pumpkin and chocolate pair very well together!
- Cut the cookies into autumn shapes like maple leaves or pumpkins.
- Instead of rolling out individual cookies, put the cookie dough into a cake pan to bake. After the cookie bars are done, top with cream cheese frosting!
- 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. Pair them with keto pumpkin spice lattes if you're in a really festive mood.
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
Because of its high fiber content and nutrients, pumpkin has only 7 grams of net carbs. Therefore, it 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 without wheat flour!
📚 Related Recipes
Check out these other low-carb desserts!
📖 Recipe
Keto Pumpkin Cookies
Ingredients
For the cookies:
- 1 ½ cups almond flour
- ⅓ cup coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup pumpkin puree
- ½ cup swerve brown sugar replacement
- ⅓ cup melted butter
- ¼ heavy cream room temperature
- 1 large egg room temperature
- 2 teaspoons vanilla extract
For the frosting:
- ½ cup butter softened
- 2 cups swerve powdered sugar replacement
- 2 tablespoons heavy cream
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
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 until well combined, ensuring no almond flour lumps remain.1 ½ cups almond flour, ⅓ cup coconut flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking powder, ¼ teaspoon salt
- In a separate bowl, whisk together the pumpkin puree, brown sugar replacement, melted butter, heavy cream, egg, and vanilla extract until smooth.⅔ cup pumpkin puree, ½ cup swerve brown sugar replacement, ⅓ cup melted butter, ¼ heavy cream, 1 large egg, 2 teaspoons vanilla extract
- 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, swerve sugar replacement, heavy cream, cinnamon, and vanilla extract in a large bowl and beat it with an electric mixer at high speed until smooth and creamy.½ cup butter, 2 cups swerve powdered sugar replacement, 2 tablespoons heavy cream, 1 teaspoon cinnamon, 1 teaspoon vanilla extract
- Spread or pipe a generous amount of frosting on each completely cooled cookie.
Notes
- Add nuts or seeds and fold them into the cookie dough.
- Mix sugar-free milk or dark chocolate chips into the cookie dough. Pumpkin and chocolate pair very well together!
- Cut the cookies into autumn shapes like maple leaves or pumpkins.
- Instead of rolling out individual cookies, put the cookie dough into a cake pan to bake. After the cookie bars are done, top with cream cheese frosting.
- Using old or expired baking powder can cause the cookies not to rise properly, so check the expiration date.
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