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Get It NowYou 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!
- 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 very 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
Tap 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.
Low Carb Keto Pumpkin Cookies Recipe
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Pumpkin Cookies:
Optional Glaze/Frosting:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (176 degrees C). Line a large baking sheet with parchment paper.
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In a large deep bowl, beat together the butter and sweetener, until fluffy.
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Beat in the pumpkin puree, egg, and vanilla.
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Beat in the almond flour, cinnamon, nutmeg, baking powder, and sea salt, until a uniform cookie dough forms.
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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.
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Bake for 15 to 20 minutes, until golden.
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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.
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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.
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Recipe Notes
Serving size: 1 2-inch cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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74 Comments
Kim Dame
0These cookies were excellent. Soft and moister than I expected, perfect texture. An absolute addition to my low carb lineup! Thank you!!!!
Cheralyn allen
0Just made these cookies came out great ! Be sure to let them cool and I did add the xanthan gum! So yummy 😋
Cheryl
0Have you tried adding pecans or walnuts?
Wholesome Yum D
0Hi Cheryl, I have not tried that, but if you do please let me know the results.
Vickie Johnson
0Yum made these today for the 1st time only I forgot to flatten them before baking so soft in the middle not dry or crumbly. And very rustic looking will be baking these again.
Nicole
0I have a question. Why has every single cookie recipe I’ve tried on here produced SUPER dry SUPER crumbly cookies? They are inedible without a ton of icing. But they really are just sooo dry. What the heck am I doing wrong? I’m not a bad baker but I have wasted so much money on ingredients that I am quite honestly afraid to try anymore. Please help! I have been able to successfully reverse my husband’s type 2 diabetes with our new found keto and sugar free diet changes. But he truly does have a sweet tooth that I’d like to satisfy with healthy alternatives. But it doesn’t matter how healthy it is if we can’t swallow it.
Wholesome Yum D
0Hi Nicole, The ingredients you use can make a huge difference in the results you are getting. Using Wholesome Yum Almond Flour and Besti Monkfruit Allulose Blend provides a moist cookie.
Jill
0What can I use in place of a medium cookie scoop, I only have a small scoop?
Wholesome Yum D
0Hi Jill, That would also work for you.
Katherine
0How much monk fruit would I add to allulose to get the “correct blend”? I am happy to see that you offer products that are already mixed; but I have a pantry full of all the single ingredients that need to get used up first! LOL! Thank you for your time and energy. I have made many of your recipes and have had great success!
Once I have made these, I’ll come back and tell you how they came out.
Wholesome Yum D
0Hi Katherine, Our Besti Sweetener is a proprietary blend that is a very specific process and is unable to be duplicated at home. I hope that when you use up your pantry stash you give it a try!
Janie
0Love the recipe!! Haven’t made them yet as I couldn’t find the temp. To which to bake them. I will try 350. Hope they turn out ok. Sure they will.
Wholesome Yum D
0Hi Janie, 350 degrees is the correct temperature.
Lisa
0Most of your recipes contain Almond flour. Many people cannot eat nuts.
Could you note in each recipe whether a substitute can be used, and note when no substitution is possible?
Thank you
Wholesome Yum D
0Hi Lisa, If a recipe allows for a substitute I do usually note that. Macadamia or sunflower flour are usually appropriate substitutes for almond flour.
Kate
0I made a quick cream cheese icing and some cinnamon sugar pecans for the top.
Very tasty with lots of texture.
Heather Fehlner
0I made these last year and again this year. Last year, they were much more moist and less almond flour consistency. Did the recipe change? I liked the more pumpkin and moist
Maya | Wholesome Yum
0Hi Heather, No, the recipe has not changed. Did you switch brands of sweeteners? This uses monk fruit allulose blend as written, but if you want more soft, moist cookies, I recommend using monk fruit allulose blend instead.
Jeanine
0What other sugar can I use in place of the allulose that I do not have? I do have coconut sugar.
Wholesome Yum D
0Hi Jeanine, You can use my Sweetener Conversion Chart to compare different types of sweeteners.
Rebecca Barnett
0Made them but they were mealy & not sweet enough.
Wholesome Yum M
0Hi Rebecca, I am sorry this recipe didn’t come out as expected. Please be sure you are using super fine blanched almond flour. The quality and texture of almond flour makes a big difference in the final outcome of baked goods.
julia lester
0Love these cookies! My friend who is a diabetic couldn’t believe how soft they were and how great they tasted. Dough was firm enough for me to roll into balls and then flatten which made them look like real cookies.
Sharon
0Do not know how anyone could even make the recipe as written. I read the comments after I made the cookies, and people mentioned there were eggs in it, but eggs did not appear on the list of ingredients! I ended up doubling the amount of pumpkin to make the dough moist enough to bake.
Very disappointed.
Wholesome Yum M
0Hi Sharon, I am sorry you struggled with this recipe. 1 Egg is the fourth ingredient down from the top of the list in the recipe card. Without the egg and with more pumpkin, I imagine they are very delicate. I hope you decide to give this recipe a try again soon with the addition of the egg.
Francine Perreault
0This looks amazing. I am just wondering if they can be made using coconut flour vs almond flour?
Wholesome Yum M
0Hi Francine, That won’t work in this recipe, sorry.
Brandi
0I LUVVVV these cookies!!!!!!
…& I’m almond intolerant, so instead of using the general known
ratio of 1/4 cup coconut to every 1 cup of almond & with math, I gave it a try.
I used 3/4 of a cup of coconut flour, & they came out moist & exquisite… similar to a muffin/cake/cookie.
& I LUVVVVVV YOUR RECIPES!!!!!! Thank you so much for sharing with the world! Yours is always my first recipe website choice!!!!! The Coconut Flour Choc Chip cookies are my favorite!!! Thank you sooooooomuch!!!!!! Soooooo grateful to you!!!!! <3 <3 <3
Whitney
0Does it have to be powdered sweetener or can it be granular?
Wholesome Yum M
0Hi Whitney, Yes, you can use granulated sweetener in the cookies, but be sure to use powdered for the glaze, or it will be gritty.
Tara
0Yes maya FYI that for the cookie dough it DOES say powdered. Not sure if people will see this comment so wanted to let you know.
Can’t wait to make these now that fall is just about here!!
Rachel
0I 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
0Mmmmmmm!!! 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.
0Recipe 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
0Hi Lori, Yes, these cookies freeze well.
Tania
0Vers tasty! I added ground clove and it is delish.
Charlotte
0Hi! 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
0Hi 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
0Same, 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
0What 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
0Hi Julie, This recipe used to be made with a monk fruit erythritol blend, but now I changed it to (and recommend) Besti Monk Fruit Allulose Blend – it makes for soft, moist cookies!
Tyra
0I 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
0Will 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
0The cookies are amazing, moist and yummy.
Virtue Asuzu
0I just tried this now, so awesome. Very chewy.
Elana
0Would shredded coconut work in place of xanatham gum for the added chewiness? If so how much? Thanks
Wholesome Yum M
0Hi Elana, I’m sorry, that won’t work in this recipe.
Yevonne
0I 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
0Hi 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
0I 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
0Hi Kaycee, Yes, feel free to sub coconut oil in place of butter.
Tricia
0I 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
0Hi 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 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
0These 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
0Definitely add in the xantham gum as suggested in the post. It makes a big difference!
Della Hall
0Can I use pumpkin spice instead of just nutmeg?
Maya | Wholesome Yum
0Hi Della, Sure, you can do that if you like!
DJ
0These 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
0I added sugar free chocolate chips. This is a great recipe.
Whitney
0Oh my goodness thank you! I’m so happy I can savor some perfect pumpkin deliciousness in a healthier way!
Christina
0These cookies are incredible! I love anything pumpkin and these are so easy to make!
Katie
0Yes! Just in time for fall! These don’t disappoint.
Lori
0Hi 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
0These sound really good! Could I use coconut flour instead of almond flour? I have a nut allergy.
Wholesome Yum M
0Hi Steve, I’m sorry that won’t work in this recipe.
Robyn
0Hi! Where do we add the xanthan gum if we are using it? Thanks!
Wholesome Yum M
0Hi Robyn, Xanthan gum can go in at the same time with the almond flour and spices.
Amy Molitor
0I don’t see a measurement for the nutmeg?
Wholesome Yum M
0Hi Amy, It’s 1/2 tsp of nutmeg 😉
Kristen Wood
0These look perfectly delicious!!
Wholesome Yum A
0Could I sub full fat coconut milk instead of cream?
Wholesome Yum M
0Hi 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
0I just started keto and these recipes have been a lifesaver!
Betty
0I followed the keto pumpkin cookies recipe, icing is great but cookies taste more like eating almonds cookies than tasting like pumpkin cookies. Thanks for posting recipe thou..