Keto pumpkin cookies bring all the cozy fall vibes with every bite. They’re soft, perfectly spiced, and just the thing to snack on all day or share at your next fall hangout!
❤️ Why you'll love it
The best part of these cookies is the flavor! These pumpkin keto cookies are the perfect holiday treat and will keep you on track with your keto diet.
The combo of almond and coconut flour makes these cookies soft and chewy, while the pumpkin, spices, and creamy frosting bring all the cozy fall flavor you could want. They’re perfect for holiday treat bags, parties, lunchbox surprises, or just when you need something sweet. Once you make them, they’ll be your new fall favorite.
🧾 Ingredients Used
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- Flours: A mix 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 gives the cookies those warm and cozy flavors of fall, which go so 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 helps give the cookies a light and airy texture.
- Vanilla extract: Adds a sweet touch to the cookies and makes them even more flavorful.
- 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 puree brings the pumpkin flavor to the cookies.
- Eggs: These act as a binding agent so that the cookies have structure and chewiness.
🔪 How To Make Keto Pumpkin Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper. 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 ½”-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 to a large bowl, then beating with an electric mixer at high speed until smooth and creamy.
- Once the cookies are completely cooled, spread or pipe a generous amount of frosting on each 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. If freezing, do not frost them until you're ready to serve. Let the cookies thaw out and then add the frosting.
💭 Tips and Variations
- Add nuts or seeds and fold them into the cookie dough for some crunch.
- Mix sugar-free milk or dark chocolate chips into the cookie dough. Pumpkin and chocolate go so well together, and it'll give you the perfect balance of sweetness.
- Cut the cookies into autumn shapes like maple leaves or pumpkins.
- Make cookie bars. Instead making individual cookies, put the cookie dough into a cake pan to bake. After it's done baking and cooled, spread the frosting over the cookies and cut them into bars!
- Using old or expired baking powder can prevent the cookies from rising properly, so always 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, tea, iced coffee, or black coffee for a cozy fall snack.
They also go great with keto pumpkin spice lattes if you really want to enjoy the fall flavors.
👩🍳 Frequently asked questions
Because of its high fiber and nutrient content, pumpkin has only 7 grams of net carbs. Therefore, it is fine for your keto diet 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 gluten-free pumpkin cookies are wheat-free!
📚 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 ½”-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
- Once the cookies are completely cooled, spread or pipe a generous amount of frosting on each cookie.
Notes
- Add nuts or seeds and fold them into the cookie dough to give them some crunch.
- Mix sugar-free milk or dark chocolate chips into the cookie dough. Pumpkin and chocolate go so well together and it'll give you the perfect balance of sweetness.
- Cut the cookies into autumn shapes like maple leaves or pumpkins.
- Make cookie bars. Instead making individual cookies, put the cookie dough into a cake pan to bake. After it's done baking and cooled, spread the frosting over the cookies and cut them into bars!
- Using old or expired baking powder can cause the cookies not to rise properly, so check the expiration date.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
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