These keto pumpkin cookies are soft, chewy, and full of cozy fall flavor without the sugar crash.
Made with almond flour, sugar-free sweetener, and just a hint of pumpkin pie spice, they’re the perfect low-carb treat when you want something sweet but still want to stay on track.
Servings: 12 cookies
Cook Time: 15 minutes (plus 10 minutes prep)
Why I Love This Recipe
I made these when I wanted a fall dessert that wouldn’t kick me out of ketosis. They came out so soft and cake-like, with just enough spice to make the pumpkin shine. Now they’re my go-to cookie recipe for autumn.
- Low-carb and gluten-free.
- Perfectly soft texture.
- Ready in under 30 minutes.
- Great for make-ahead snacks.
What You’ll Need
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup pumpkin puree
- ⅓ cup granulated erythritol (or preferred keto sweetener)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Pro Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- Chill dough for 10 minutes before baking for thicker cookies.
- Let cookies cool completely before moving—they firm up as they cool.
- Use a cookie scoop for even sizes.
- Adjust sweetness to taste by adding more or less erythritol.
Tools
- Mixing bowls
- Measuring cups and spoons
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Swap butter for coconut oil for dairy-free.
- Add sugar-free chocolate chips for extra indulgence.
- Replace pumpkin pie spice with just cinnamon for a milder flavor.
Make Ahead Tips
- Dough can be made 1 day ahead and stored in the fridge.
- Baked cookies keep well in the fridge for up to 5 days.
Instructions
Step 1: Mix dry ingredients
In a medium bowl, combine 1 cup almond flour, ¼ cup coconut flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt. Whisk well.
Step 2: Mix wet ingredients
In a large bowl, combine ½ cup pumpkin puree, ⅓ cup granulated erythritol, 1 large egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract. Stir until smooth.
Step 3: Combine wet and dry
Add the dry mixture to the wet mixture. Stir until fully combined and a thick dough forms.
Step 4: Scoop and bake
Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough onto the sheet, spacing them 2 inches apart. Flatten slightly with the back of a spoon. Bake at 350°F for 12–15 minutes, until edges are set.
Step 5: Cool and enjoy
Remove cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months and thaw at room temperature.
Why This Recipe Works (Quick Science)
Almond flour and coconut flour keep these cookies low in carbs while providing structure. Coconut flour absorbs moisture from the pumpkin puree, preventing sogginess. The egg binds the dough, while butter adds richness and keeps the texture soft.
Common Mistakes
- Using pumpkin pie filling—it adds unwanted sugar.
- Skipping the chill time—dough can spread too much.
- Overbaking—these cookies dry out quickly.
What to Serve With
- Hot coffee with a splash of cream
- Sugar-free hot chocolate
- Chai tea latte
FAQ
Can I make them crispier?
Yes, bake for 2–3 extra minutes for a firmer texture.
Can I use monk fruit instead of erythritol?
Yes, use the same amount.
Do they taste strongly of pumpkin?
No, the flavor is mild and balanced with spice.
