Skip to Content

Home » Keto Recipes » Easy, Keto Low Carb Pumpkin Cookies

Easy, Keto Low Carb Pumpkin Cookies

These Easy, Keto Low Carb Pumpkin Cookies are soft and chewy, made with pumpkin spice, almond flour, and topped with cream cheese icing or frosting. This sweet and sugar-free dessert treat is perfect for fall, Halloween, Thanksgiving, and the holidays. 

keto pumpkin cookies with cream cheese frosting and cinnamon on a blue plate

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.

Fall is in the air! Soon we will be planning for Halloween treats, and then Thanksgiving…..and oh yes Christmas! These cookies are pretty simple to make! The hardest part is waiting for them to cool, which is absolutely necessary!

butter, pumpkin, vanilla, and a raw egg in separate bowls
almond flour, golden sweetener, white sweetener, pumpkin pie spice, baking powder, and baking soda in separate bowls

How to Make Keto Pumpkin Cookies

  1. Preheat oven to 350 degrees.
  2. Cream butter and sweeteners together in a mixing bowl using a hand mixer or standing mixer.
  3. Add in pureed pumpkin, egg, and vanilla extract. Beat.
  4. Add almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt to a separate bowl. Stir to combine.
  5. Add the dry ingredients to the wet and mix until the mixture is combined.
  6. Line a sheet pan or cookie sheet with a silicone baking mat.
  7. Form balls with the cookie dough about 1 1/2 tablespoons each. The dough will be wet and sticky. Using wet hands help.
  8. Place the balls on the baking mat. Flatten the cookies with the palm of your hand.
  9. Bake for 10-13 minutes.
a collage photo with 4 pictures showing how to make keto pumpkin cookies with butter and sweetener beaten in a bowl with an egg and pumpkin
almond flour, pumpkin pie spice, baking powder, and baking soda in a glass bowl

What Type of Pumpkin to Use

Is pumpkin keto and low carb? The type you buy is crucial. When purchasing canned pumpkin, be sure the label says 100% pure pumpkinand not pumpkin pie filling. You can grab it here from Amazon. Pumpkin pie filling is sweetened and loaded with sugar.

keto pumpkin cookie dough in a glass bowl
baked keto pumpkin cookies on a cookie sheet

Baking Tips

Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.

Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.

Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes. 

keto pumpkin cookies on a cooling rack

Cooling is Important

The longer the cookies cool, the firmer they will be. Patience is crucial. Because this recipe uses pumpkin puree, the cookies will need a little bit more cooling time.

keto pumpkin cookies stacked on a blue plate

Cookie Texture

These cookies are soft and tender with firm edges. The edges aren’t crisp, like with other cookies, but they are firm enough for you to handle. Be careful if adding frosting or icing. A gentle touch works best.

Cream Cheese Icing

I like to serve these with a little icing, I usually only ice half of the batch because the cookies are so good on their own!

For the icing you will need softened cream cheese, vanilla extract, and powdered sweetener.

cream cheese, vanilla, and powdered sweetener in separate bowls
cookie icing in a glass bowl

Can You Add Chocolate Chips?

Absolutely! If want to add chocolate chips, fold those in after you have mixed the batter and before you form balls with the dough.

How to Store

Store these tightly sealed in the fridge. Since these are made with pumpkin, I don’t recommend storing them at room temperature. They may start to get really moist.

keto pumpkin cookies with icing on a cooling rack
keto pumpkin cookies with icing on a cooling rack

Freezer Tips

To freeze, store them tightly sealed. They will freeze for 2-3 months. Thaw at room temperature.

keto pumpkin cookies with cream cheese frosting and cinnamon on a blue plate
keto pumpkin cookies with cream cheese frosting and cinnamon on a blue plate

More Pumpkin Recipes

Keto Low Carb Pumpkin Pie
Pumpkin Chicken Chili
Keto Pumpkin Mug Cake
Keto Low Carb Pumpkin Bread
Keto Low Carb Pumpkin Muffins
Keto Pumpkin Spice Latte
No Bake Pumpkin Cheesecake Bars

More Keto Cookie Recipes

Keto Low Carb Cream Cheese Sugar Cookies
Keto Low Carb Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Edible Cookie Dough
Keto Low Carb Ginger Snaps
Keto Double Chocolate Cookies
Keto Peanut Butter Cup Cookies

Click here for a complete listing of Keto Low-Carb Recipes.

person holding keto pumpkin cookie with icing
keto pumpkin cookies with cream cheese frosting and cinnamon on a blue plate
Print Pin
5 from 20 votes

Easy, Keto Low Carb Pumpkin Cookies

These Easy, Keto Low Carb Pumpkin Cookies are soft and chewy, made with pumpkin spice, almond flour, and topped with cream cheese icing or frosting. This sweet and sugar-free dessert treat is perfect for fall, Halloween, Thanksgiving, and the holidays. 
Course Dessert, Snack
Cuisine American
Keyword keto pumpkin cookies, low carb pumpkin cookies, pumpkin cookies
Prep Time 15 minutes
Cook Time 10 minutes
cooling 25 minutes
Total Time 50 minutes
Servings 15 cookies
Calories 143kcal

Ingredients

Optional Icing

Instructions

  • Preheat oven to 350 degrees.
  • Cream the butter and sweeteners together in a mixing bowl using a hand mixer or standing mixer.
  • Add in the pureed pumpkin, egg, and vanilla extract. Beat until creamy.
  • Add the almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt to a separate bowl. Stir to combine.
  • Add the dry ingredients to the wet and mix until the mixture is combined. Do not overmix. This will result in dry cookies.
  • Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
  • Form balls with the cookie dough about 1 1/2 tablespoons each. The dough will be wet and sticky. Using wet hands will help.
  • Place the balls on the baking mat. Flatten the cookies with the palm of your hand.
  • Bake for 10-13 minutes. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 10 minutes.
  • Remove the cookies and cool on the silicone baking mat and cookie sheet for 10 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
  • Cool the cookies on the cooling rack for another 15 minutes. Wait until cooled to apply icing. Be gentle while icing.

Icing

  • Combine the ingredients and spread on the cookies. If this doesn't produce enough icing for you, add more cream cheese and confectioners sweetener as needed.

Video

Notes

  • If you don’t want keto cookies, you can substitute almond flour for 1 1/4 cups all-purpose flour. You can also use the same measurements noted above for regular table sugar.
  • 1 1/2 tablespoons of dough with result in medium-sized cookies. 2 tablespoons are on the low end of large and 2 1/2 tablespoons will make large cookies. The bake time for the larger cookies was closer to 13-16 minutes.
  • Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
  • Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
  • Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans (halfway through) to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes. 
  • The longer the cookies cool, the firmer they will be. Patience is crucial. Because this recipe uses pumpkin puree, the cookies will need a little bit more cooling time.
  • Macros do not include icing. Input the ingredients into your preferred calculator.
  • If want to add chocolate chips, fold those in after you have mixed the batter and before you form balls with the dough.
Homemade Pumpkin Pie Spice:
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 3g | Protein: 5g | Fat: 13g
10 Ingredients or Less Keto CookbookGrab the Digital Cookbook here!
Easy Keto Chicken RecipesCheck out 20 Keto Low-Carb Chicken Recipes here!
Need help planning keto friendly meals?Grab your 21 Day Keto Meal Plan here.!
Need Keto Recipes for the Summer?Access our 21 Day Summer Meal Plan here!
Get our FREE Printable Keto Grocery List here.Click here to grab the grocery list!
Do you struggle with staying consistent at meal prepping?If you get tired of your Meal Prep Meals by Day 2 our Big Boss Meal Prep Guide is for you!
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched! The recipe instructions noted here are the property of Stay Snatched and subject to copyright. Please do not screenshot and share this recipe on social.
Join our Keto Recipes Facebook GroupClick here to join our Facebook Group!
Subscribe to our YouTube ChannelCheck out our YouTube Channel!
Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
air fryer brats on a hotdog bun with mustard and onions
Easy Air Fryer Brats
← Read Last Post
a wooden spoonful of scalloped corn in a baking dish
Easy Scalloped Corn Recipe
Read Next Post →
Recipe Rating




Deb

Sunday 29th of November 2020

Probably my favorite keto cookie recipe to date. I added a little more spice, but otherwise followed recipe and notes on when to remove from oven and cookie sheet. (except I used a spoon to scoop instead of my hands) Turned out perfect! Thank you so much for sharing this delightful recipe.

Brandi B

Sunday 15th of November 2020

I just made these and ate 3 as I was icing them! They are sooo good! Thanks for another fantastic recipe Brandi!!

staysnatched

Wednesday 18th of November 2020

You're welcome! I'm glad you enjoyed them.

Cat

Thursday 29th of October 2020

Bomb bomb bomb! Truly taste like pumpkin pie without all of the guilt!

staysnatched

Tuesday 3rd of November 2020

Yay! I'm glad you enjoyed them.

Adriana

Monday 26th of October 2020

These cookies are amazing! The recipe is super easy to follow and just delicious! The only problem... I can't just eat one. Thanks for another hit Brandi!

staysnatched

Tuesday 27th of October 2020

You're welcome! I'm glad you enjoyed them!

Carrie

Sunday 25th of October 2020

Delicious! The directions make it so easy to make a dessert that is delicious enough for everyone to want to eat without sacrificing goals.

staysnatched

Monday 26th of October 2020

Yes. I feel the same way!