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You know I love my keto pumpkin recipes, but I was missing one. And it was a big one… Keto Pumpkin Cookies!!! Coming up with low carb pumpkin cookies was just the natural next step for my pumpkin obsession, don’t you think? This healthy pumpkin cookies recipe is made with nutritious ingredients (like almond flour and real pumpkin puree!), are low in carbs (3 grams net carbs per cookie!), and gluten-free, which means just about anyone can eat them. And, everyone will love these soft pumpkin cookies.
The cinnamon and vanilla flavors in these cookies give them the classic pumpkin dessert flavor that we all know and love. Try these soft pumpkin cookies with a glass of almond milk or a keto butter coffee, both are excellent choices. 🙂
How To Make Low Carb Pumpkin Cookies
This soft pumpkin cookie recipe comes together in just 30 minutes, which makes them totally accessible all throughout the fall season. Here’s how we make it:
- Cream butter and sweetener using a hand mixer, until fluffy.
- Add in pumpkin puree, egg, and vanilla. Beat until smooth.
- Finally, beat in the rest of the ingredients. Mix in almond flour, cinnamon, nutmeg, baking powder, and sea salt, until a uniform cookie dough forms.
TIP: These are soft pumpkin cookies. If you want them extra chewy, add 1/2 tsp xanthan gum (optional). I do recommend this for the best texture if you’re okay with using it!
- Â Scoop the healthy pumpkin cookies. Using a medium cookie scoop, scoop balls of dough and lightly pack the dough into it.
TIP: For medium-sized cookies, you want the dough flat in the cookie scoop, like this:
TIP: If dough is too sticky, chill it for 15 minutes. You can also use wet or oiled hands to press it down.
- Arrange on lined baking sheet. Release the cookies onto the baking sheet, 2 inches apart and lightly flatten cookies with your palm or the bottom of a glass.
TIP: They look like the picture below before you flatten them. Do NOT leave them like this, because they will not spread much. You need to flatten them to approximately the final thickness you want the cookies to be.
- Bake. Bake the sugar free low carb pumpkin cookies for 15-20 minutes, until golden brown, but still soft.
TIP: Cookies will be fragile and extremely soft when they are done, but will firm up as they cool.
- Make glaze for soft pumpkin cookies. Whisk together powdered sweetener, heavy cream, and vanilla extract.
TIP: Be sure your sweetener is powdered. Granulated sweetener will be grainy.
- Glaze cookies. When the cookies are done baking, spread a teaspoon of glaze on top of each cookie. Cool completely to firm up before removing them from the pan.
Are Pumpkin Cookies Healthy?
Yes, these low carb pumpkin cookies are healthy! Not only are they low in carbs (3 grams net carbs), they are also pretty low calorie (110 calories each).
And, they are made with nutritious ingredients. The keto pumpkin cookies almond flour base adds a dose of healthy fats and protein and of course, we use real pumpkin puree in this recipe. It gives it great pumpkin flavor, but also adds a healthy little dose of some vitamin A!
Can You Make Healthy Pumpkin Cookies Ahead?
Yes, and you should make these easy keto pumpkin cookies ahead! You want the cookies to cool off before you eat them. 🙂
I recommend letting this keto pumpkin cookie recipe set up on the pan by cooling completely. Then remove, and either eat, or store them in an airtight container.
Your soft pumpkin cookies will last for 5-7 days in the pantry, but you can also freeze them…
Can You Freeze Soft Pumpkin Cookies?
Yes, you can freeze iced pumpkin cookies. Once the cookies have cooled completely, place them in a single layer in a freezer bag.
Store the low carb sugar free pumpkin cookies in the freezer for 2-3 months.
More Low Carb Keto Pumpkin Recipes
If you like this easy soft pumpkin cookie recipe, you might also like these:
- Low Carb Keto Pumpkin Cheesecake – Upgrade your pumpkin desserts with this cheesecake!
- Low Carb Healthy Pumpkin Bars – Everyone loves these classic flavors together, and they come together in less than 30 minutes.
- Keto Low Carb Pumpkin Pie – This pie is sugar-free, dairy-free, and gluten-free, but you’d never know it.
- Keto Low Carb Pumpkin Bread – This healthy quick bread is always a favorite. Top it with crunchy pepitas!
- Low Carb Pumpkin Pie Cupcakes – The best cupcake to make all fall long! These are like mini pumpkin pies.
Tools To Make Keto Pumpkin Cookies:
Click the links below to see the items used to make this recipe.
- 7-Speed Hand Mixer – This mixer comes with beaters and a whisk attachment. Easy to use, easy to store – no stand mixer needed!
- Glass Nesting Bowl Set – I absolutely love this bowl set. It’s got every size bowl you’ll ever need, they stack neatly together, and are pretty enough to serve food out of! What more do you need?
- Nonstick Baking Pan – These pans are incredible quality. Great for both baking and roasting just about anything.
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Low Carb Keto Pumpkin Cookies Recipe
This chewy, soft keto pumpkin cookies recipe makes the perfect fall dessert! See how to make healthy low carb pumpkin cookies with simple ingredients and less than 30 minutes.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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Pumpkin Cookies:
Optional Glaze/Frosting:
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (176 degrees C). Line a large baking sheet with parchment paper.
In a large deep bowl, beat together the butter and sweetener, until fluffy.
Beat in the pumpkin puree, egg, and vanilla.
Beat in the almond flour, cinnamon, nutmeg, baking powder, and sea salt, until a uniform cookie dough forms.
Use a medium cookie scoop to scoop balls of dough and pack the dough into it. Release onto the lined baking sheet, 2 inches (5.08 cm) apart. Use your palm, or the bottom of a glass with a twisting motion, to flatten cookies to about 1/4 inch (.64 cm) thick.
Bake for 15 to 20 minutes, until golden.
Meanwhile, make the glaze/frosting, if using. In a small bowl, whisk together the glaze ingredients, until smooth. If it's too thick, add more cream, a teaspoon at a time, until it's a spreadable consistency.
When the cookies are done, spread a teaspoon of glaze on top of each cookie (or simply sprinkle with powdered sweetener instead). Cool completely to firm up before moving from the pan.
Readers Also Made These Keto Low Carb Recipes
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Recipe Notes
Serving size: 1 2-inch cookie
Video Showing How To Make Low Carb Keto Pumpkin Cookies:
Don't miss the VIDEO above - it's the easiest way to learn how to make Low Carb Keto Pumpkin Cookies!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT COPY/PASTE recipe instructions to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
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44 Comments
Whitney
Does it have to be powdered sweetener or can it be granular?
Wholesome Yum M
Hi Whitney, Yes, you can use granulated sweetener in the cookies, but be sure to use powdered for the glaze, or it will be gritty.
Rachel
I made these this past weekend for a pumpkin carving party we were invited to. They were a hit! Nobody even realized they were KETO except for those who knew I was and said “Can you have these???” They are crispy around the edges with just the right amount of soft center. And the glaze!!?? So yummy! I might experiment with the suggestions of the others (maple extract in the glaze, adding a little ginger, etc.) just for fun, but know that I will make these again very soon!
Luci Sosnowski
Mmmmmmm!!! Best cookie I’ve had since doing keto.
I chopped up about a quarter cup of a 100% dark chocolate bar & added to the cookie dough. I also added a drop of maple extract to the glaze.
Lori M.
Recipe is great, I used swerve….needed more nutmeg & cinnamon, but that can be an acquired taste lol…also added ginger…cut back on cream for frosting, made it thicker, orherwise its running…next time Ill add coconut….Also, did 15 mins on 4 level rack….20 mins and 3rd level rack made bottoms of cookie too dark…but everyones oven are different…Id like to know if anyone has frozen these cookies???
Wholesome Yum M
Hi Lori, Yes, these cookies freeze well.
Tania
Vers tasty! I added ground clove and it is delish.
Charlotte
Hi! Love all your recipes!! I made this and the cookie is delicious. However, I couldn’t get a good consistency for the frosting. I made the recipe as directed with powder swerve. Any suggestions for next time? Thanks!
Wholesome Yum M
Hi Charlotte, What was the frosting like? If it’s too thin, you can always add a little softened cream cheese to help thicken it up.
Melissa Olvera
Same, my frosting was so runny. Maybe scale back to 1/8 cup heavy cream instead of 1/4. I will try that next time!
Julie McCormick
What is the best substitute for erythritol? I like using the besti monk fruit allulose blend, but my stomach will NOT do erythritol! Please help!
Maya | Wholesome Yum
Hi Julie, This recipe uses Besti Monk Fruit Erythritol Blend, but you can substitute that 1-to-1 with Besti Monk Fruit Allulose Blend. I actually prefer the latter, it makes for soft, moist cookies!
Tyra
I followed this exactly as printed I chilled overnight cut and baked in my convection for 9 min. These are the absolute best cookies I’ve ever had that were keto
Sandra
Will return with a rating after making these. They look scrumptious in the picture. Now that it’s fall, it’s the perfect time to bake these.
Sandra W.
patty
The cookies are amazing, moist and yummy.
Virtue Asuzu
I just tried this now, so awesome. Very chewy.
Elana
Would shredded coconut work in place of xanatham gum for the added chewiness? If so how much? Thanks
Wholesome Yum M
Hi Elana, I’m sorry, that won’t work in this recipe.
Yevonne
I did not see xanatham gum in the recipe?
Can’t wait to try these! DH can’t eat chocolate but he loves pumpkin cookies!
Wholesome Yum M
Hi Yevonne, Xanthan Gum is mentioned in the post. If you want chewy cookies, then 1/2 tsp of xanthan gum will give these cookies a chewier texture.
Kaycee
I tried your pumpkin muffin recipe and it was delicious! But for these cookies, I don’t do dairy, so is it possible to sub coconut oil for the butter?
Wholesome Yum M
Hi Kaycee, Yes, feel free to sub coconut oil in place of butter.
Tricia
I was wondering why you use Erythritol in your recipes instead of swerve confectioners, brown, or granular. Do you think the taste is better? I’ve heard swerve is less bitter but I’m new to this way of eating.
Maya | Wholesome Yum
Hi Tricia, I actually have my own line of sweeteners called Besti, found at WholesomeYumFoods.com. I developed them because I wanted better taste and quality than other options out there, including Swerve and others. In my opinion Swerve has a slight aftertaste, whereas my monk fruit erythritol blend, monk fruit allulose blend, pure erythritol and pure allulose do not. Everyone’s taste buds are a bit different though, so I hope you’ll give them a try and let me know which one you like best!
Carol
These are good, but missing some flavour. Adding all the pumpkin spices makes it better – cinnamon, nutmeg, ginger, and cloves. Otherwise they are remarkably easy to make. I also didnt quite have enough almond flour so I quickly ground up some sunflower seeds into flour and used that too and it was really tasty.
Ellen
Definitely add in the xantham gum as suggested in the post. It makes a big difference!
Della Hall
Can I use pumpkin spice instead of just nutmeg?
Maya | Wholesome Yum
Hi Della, Sure, you can do that if you like!
DJ
These actually taste very good! I may not have reached the right consistency – mine were fall apart soft even after refrigeration for the night – but I had also eyeball “halved” some ingredients because I realized I only had a cup-ish worth of almond flour. Still tasted good! Curious to see if they hold up better when I have the right amount of flower.
Deanne A Walker
I added sugar free chocolate chips. This is a great recipe.
Whitney
Oh my goodness thank you! I’m so happy I can savor some perfect pumpkin deliciousness in a healthier way!
Christina
These cookies are incredible! I love anything pumpkin and these are so easy to make!
Katie
Yes! Just in time for fall! These don’t disappoint.
Lori
Hi Maya! I made these today and they turned out perfect! I used 1 tsp nutmeg but noticed it isn’t mentioned in the ingredients list of how much to use. Thank you for all of you wonderful recipes, everything I have tried has been delicious.
Steve
These sound really good! Could I use coconut flour instead of almond flour? I have a nut allergy.
Wholesome Yum M
Hi Steve, I’m sorry that won’t work in this recipe.
Robyn
Hi! Where do we add the xanthan gum if we are using it? Thanks!
Wholesome Yum M
Hi Robyn, Xanthan gum can go in at the same time with the almond flour and spices.
Amy Molitor
I don’t see a measurement for the nutmeg?
Wholesome Yum M
Hi Amy, It’s 1/2 tsp of nutmeg 😉
Kristen Wood
These look perfectly delicious!!
Amanda
Could I sub full fat coconut milk instead of cream?
Wholesome Yum M
Hi Amanda, Yes but be sure to separate the coconut cream from the coconut water in the can. Place it in the fridge for a couple of hours. When you open it scoop out the coconut cream solids and discard (or save) the coconut water. Use the cream to make your frosting. Enjoy!
Lily
I just started keto and these recipes have been a lifesaver!