Why You’ll Love This Recipe
I enjoy these cookies because they’re guilt-free yet full of flavor. The almond flour gives them a tender crumb, and the pumpkin purée adds natural moisture. With cinnamon and nutmeg, they taste like fall in every bite. Since they’re sweetened with erythritol, I can enjoy them with coffee or tea without breaking my keto goals.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Pumpkin Cookies
1 1/2 cups superfine blanched almond flour
1/4 cup granular erythritol
1 teaspoon cinnamon, plus some for garnish
1/4 teaspoon nutmeg
Pinch of salt
1/3 cup pumpkin purée
Glaze
2 tablespoons granular erythritol
2 tablespoons heavy cream
1/8 teaspoon vanilla extract
Directions
I begin by preheating my oven to 350°F and lining a baking sheet with parchment paper.
In a large bowl, I mix the almond flour, erythritol, cinnamon, nutmeg, and a pinch of salt.
I stir in the pumpkin purée until a dough forms.
Using a 1.5-tablespoon cookie scoop, I portion the dough onto the baking sheet, spacing the scoops about 2 inches apart.
I flatten each scoop of dough to about 1/2 inch high and bake for 15 minutes, until the edges turn golden.
While the cookies bake, I prepare the glaze by whisking together erythritol, heavy cream, and vanilla extract until smooth.
Once the cookies have cooled slightly, I spread about a teaspoon of glaze over each and sprinkle lightly with cinnamon.
Servings and Timing
This recipe makes 12 cookies.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
Sometimes I add a pinch of ground ginger or cloves for more spice. If I want a richer glaze, I use a splash of pumpkin spice-flavored heavy cream. I also enjoy adding a tablespoon of chopped pecans or walnuts into the dough for extra crunch.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—I separate layers with parchment paper to prevent sticking. To enjoy them warm, I reheat gently in the microwave for 10–15 seconds.
FAQs
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs too much liquid. I stick with almond flour for the best texture.
Can I make these cookies dairy-free?
Yes, I replace the heavy cream in the glaze with coconut cream.
Do I need to chill the dough?
No, the dough can go straight into the oven without chilling.
Can I use liquid sweetener instead of erythritol?
I prefer granular erythritol for structure, but liquid stevia or monk fruit can work with adjustments.
How do I keep the cookies from crumbling?
I let them cool completely before moving them—they firm up as they rest.
Can I skip the glaze?
Yes, the cookies are still delicious plain, though I love the extra sweetness from the glaze.
What’s the texture like?
They’re soft and slightly chewy with a tender, cake-like bite.
Can I make them spicier?
Yes, I sometimes add pumpkin pie spice or extra cinnamon for a stronger flavor.
Can I double the recipe?
Yes, doubling works well, and I often do this when baking for gatherings.
How many carbs are in each cookie?
Each cookie has about 4g total carbs and 2g net carbs, making them perfect for keto.
Conclusion
I love making Keto Pumpkin Cookies because they’re quick, flavorful, and low in carbs. With warm spices, a touch of sweetness, and a creamy glaze, they’re the perfect fall treat that I can enjoy guilt-free. Whether I serve them fresh out of the oven or from the fridge, they always satisfy my pumpkin cravings.
Keto Pumpkin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Description
Keto Pumpkin Cookies are soft, warmly spiced, and low-carb treats made with almond flour, pumpkin purée, and erythritol. Finished with a creamy glaze, they’re the perfect guilt-free dessert for fall.
Ingredients
Pumpkin Cookies:
1 1/2 cups superfine blanched almond flour
1/4 cup granular erythritol
1 teaspoon cinnamon (plus extra for garnish)
1/4 teaspoon nutmeg
Pinch of salt
1/3 cup pumpkin purée
Glaze:
2 tablespoons granular erythritol
2 tablespoons heavy cream
1/8 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, erythritol, cinnamon, nutmeg, and salt.
- Stir in pumpkin purée until dough forms.
- Using a 1.5-tablespoon scoop, portion dough onto the baking sheet, spacing about 2 inches apart.
- Flatten each scoop to about 1/2 inch thick.
- Bake 15 minutes, until edges turn golden.
- Meanwhile, whisk erythritol, heavy cream, and vanilla extract to make glaze.
- Once cookies cool slightly, spread about 1 teaspoon glaze over each and sprinkle with cinnamon.
Notes
Add ginger or cloves for extra spice.
Use pumpkin spice-flavored heavy cream for a richer glaze.
Mix chopped pecans or walnuts into dough for crunch.
Cool completely before moving cookies to prevent crumbling.
Best stored in the refrigerator up to 5 days or frozen up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 0g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
