Keto Pumpkin Cookies

5 from 1 vote

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!

Prep Time15

Cook Time15

Total Time30

Course: Desserts

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 207kcal

Author: Tayo Oredola

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