Keto Pumpkin Cookies

Last Updated on September 4, 2021 by Toya

You have to try out these soft, chewy keto pumpkin cookies that make the perfect keto dessert or snack makes with pumpkin.

These low carb cookies can be made in just over 30 minutes and are the perfect fall cookies you can make throughout the season!

Keto Pumpkin Cookies

Keto pumpkin cookies

These pumpkin cookies like many other keto pumpkin recipes are easily made with ingredients you can find at home.

When it comes to keto cookie recipes, these low carb pumpkin cookies along with these soft keto butter cookies and these keto sugar cookies are some of my absolute favorites.

The best part is these cookies are also gluten free and taste incredible. Plus, everyone loves them so they go fast! 

Is pumpkin keto?

Pumpkin is a keto friendly food. In fact, in every 1 cup of raw pumpkin, there are 7.5 grams of carbs. Therefore, you can make some keto friendly pumpkin recipes and still remain in ketosis as long as there is proper moderation. 

How many carbs are in pumpkin puree?

Like pumpkin, pumpkin puree is fairly low in carbs once eaten in moderation. There are 14 grams of carbs in every 1 cup of pumpkin puree. 

For these pumpkin spice cookies for example, only 1/4 cup of pumpkin puree (also called  100% pure pumpkin) is used. There are 3.5 grams of carbs in 1/4 cup of pumpkin puree. 

It should be noted that all pumpkin purees are not made equal. In fact, some of them are slightly higher in carbs and so you should try your best to read the labels to make sure you’re getting pumpkin puree that has no added ingredients.

Try to stick to brands like 365 Whole Foods Market and Green Valley Organics Pumpkin as they contain the least amount of carbs. 

Are pumpkin cookies healthy?

Yes, these keto pumpkin spice cookies are healthy as they are made with nutritious ingredients! These cookies are also low in carbs with only 4.6 grams of net carbs and low in calories. 

These keto pumpkin cookies are made with coconut flour white is gluten free and healthier than many other flours on the market. They also include pure pumpkin puree and are not made using sugars but rather a keto friendly sweetener called erythritol which is better for you. 

All in all, these sugar-free pumpkin cookies are quite healthy and thus make a great snack or treat one can enjoy without any guilt!

Tips for making these low carb pumpkin cookies

Stick to 100% pumpkin puree as this will help to keep the carbs in each keto pumpkin cookie as low as possible without compromising on the flavor.

If you have raw pumpkins, you can also make your own homemade pumpkin puree from scratch by baking the pumpkin until the insides are soft and able to be scooped out.

Next scoop out the insides of the pumpkin, add to a handy food processor and blend until a smooth pumpkin puree is formed and use in your fall baking!

Ingredients for pumpkin cookies

Pumpkin cookies

  • ¾ cup coconut flour
    • ¼ cup pumpkin puree
    • 1 tsp baking powder
    • ½ cup butter, softened
    • 4oz. cream cheese
    • 1 tsp vanilla
    • 1 tsp pumpkin pie spice
    • ¾ cup granulated Erythritol
    • 3 eggs

Frosting:

  • ½ cup powdered Erythritol
  • 4 tbsp heavy cream
  • Orange extract and orange food coloring (optional)

How to make keto pumpkin cookies

To start, first gather all of your ingredients in one place.

Cookie ingredients to make keto pumpkin cookies

 

Then in a medium mixing bowl, combine coconut flour, baking powder, and pumpkin pie spice.

Dry ingredients for making keto pumpkin cookies

In a separate bowl, beat butter and Erythritol. Add vanilla and cream cheese and beat until smooth.

Add cream cheese ingredients for making keto pumpkin cookies

Beat in eggs, one at a time, then whisk in the pumpkin puree.

Add eggs ingredient for making keto pumpkin cookies

Then fold in the dry ingredients and stir until the dough is made.

Liquid and dry ingredients to make keto pumpkin cookies

Preheat the oven to 350F and line a baking sheet with parchment paper.

Drop the dough by a tablespoon on a baking sheet and flatten each cookie and bake for 20 minutes.

Baked cookies keto pumpkin cookies

Lastly make the frosting by combining all frosting ingredients in a bowl.

Icing topping ingredients for the keto pumpkin cookies

Drizzle the frosting over the baked cookies. Once the frosting is firm you can serve and enjoy these easy and delicious low carb pumpkin cookies with a warm glass of almond milk!

Recipe variations

Rather than using coconut flour to make these cookies, you can substitute with almond flour instead.

Almond flour can be substituted at a 1:4 ratio with coconut flour. So, for this recipe, for every ¼ cup of coconut flour needed, replace with 1 cup of almond flour.

This means that to make almond flour pumpkin cookies, you will need 3 cups of flour to replace the ¾ cups of flour used in the cookie recipe.

Also, add your liquids gradually to get the right consistency for the cookies as almond flour needs less liquid than coconut flour. 

Storing leftover keto pumpkin cookies

Store any leftover pumpkin cookies in the pantry in an airtight container for up to five days. You can also freeze these cookies. To freeze, store them in freezer bags for up to 2 months.

More keto pumpkin recipes:

  • Keto pumpkin mug cakes: These moist pumpkin mug cakes are the perfect fall dessert or snack with just 3.7 grams of carbs per serving. 
  • Keto pumpkin pancakes: These fluffy low carb pumpkin pancakes make the perfect fall breakfast!
Keto Pumpkin Cookies

Keto Pumpkin Cookies

Yield: 12 cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

You have to try out these soft, chewy keto pumpkin cookies that make the perfect keto dessert or snack for autumn. These low carb cookies can be made in minutes!

Ingredients

Pumpkin cookies

  •  ¾ cup coconut flour
  •  ¼ cup pumpkin puree
  • • 1 tsp baking powder
  • ½ cup butter, softened
  • • 4oz. cream cheese
  •  1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • • ¾ cup granulated Erythritol
  • • 3 eggs

Keto frosting

  • ½ cup powdered Erythritol
  • 4 tbsp heavy cream
  • Orange extract and orange food coloring (optional)

Instructions

    1. To start, first gather all of your ingredients in one place.
    2. Then in a medium mixing bowl, combine coconut flour, baking powder, and pumpkin pie spice.
    3. In a separate bowl, beat butter and Erythritol. Add vanilla and cream cheese and beat until smooth.
    4. Beat in eggs, one at a time, then whisk in the pumpkin puree.
    5. Then fold in the dry ingredients and stir until the dough is made.
    6. Preheat the oven to 350F and line a baking sheet with parchment paper.
    7. Drop the dough by a tablespoon on a baking sheet and flatten each cookie and bake for 20 minutes.
    8. Lastly make the frosting by combining all the frosting ingredients in a bowl.
    9. Drizzle the frosting over the baked cookies. Once the icing is firm you can serve and enjoy them with a glass of warm milk.
Nutrition Information:
Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 158Total Fat: 14gSaturated Fat: 8gCholesterol: 76mgSodium: 152mgCarbohydrates: 5.4gNet Carbohydrates: 4.6gFiber: 0.8gSugar: 1.7gProtein: 3.8g

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