These sugar-free Pumpkin Cookies cook in about 12 minutes on a greased and parchment-paper-covered baking sheet. They turn out soft and spongy with a nearly meltaway quality. Roasted pumpkin puree is blended with vanilla and butter to create a spreadable vanilla-pumpkin butter.
With an added pinch of cinnamon, these pumpkin spice keto cookies are extra aromatic and flavorful to ensure they won’t get lost in the fridge.
Make sure your pumpkin puree isn’t canned and has no added sugar or additives, and then mix that with a coconut–almond flour mixture to form the batter. Sometimes, the pumpkin puree can make the batter too wet and a bit crumbly. To fix this, add more of the flour mixture—the finely ground variety because coarsely ground almond flour separates the butter and the flour. If your baking sheet is too hot from baking a previous batch, let it cool down a little before placing the pumpkin cookie dough.
Instead of coconut oil, you should use butter. Also, use 2 1/2 teaspoons of pumpkin pie spice instead of three. If you’re not a fan of eggs, you can even use an egg replacement like one teaspoon of flaxseed meal mixed with three tablespoons of warm water. Let that stand for five minutes until its consistency thickens up.
Make sure you measure the coconut flour and almond flour precisely, using the scoop-and-level method to avoid adding too much; that could dry out the cookies. You can ensure your pumpkin cookies are gluten-free by making sure your baking powder has no added gluten.
You can also substitute erythritol for xylitol, but don’t overdo it. It might make the cookies crumbly and very soft. Use only 1/2 cup if you want to go sugar-free. Sprinkle some cinnamon on top, and enjoy.
Yields 12 servings of Keto Pumpkin Cookies
- 1/4 cup butter, melted
- 1/3 cup pumpkin puree
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- 1 1/2 cup almond flour
- 3 tablespoon coconut flour
- 1/3 cup erythritol
- 1/2 teaspoon baking powder
- 2 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Cream Cheese Frosting:
- 4 ounce cream cheese
- 3 tablespoon unsalted butter
- 1/3 cup powdered erythritol
1. Measure out and prepare all of the ingredients. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. In a bowl, combine the egg, butter, pumpkin puree, and vanilla extract. Whisk together to combine well.
3. In another bowl, add in the almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together to combine well.
4. Combine the wet ingredients into the dry ingredients bowl. Mix together until combined well.
5. Form the dough into balls using your hands and place on the lined baking sheet until all of the cookie dough has been used up.
6. Using a spatula, flatten the cookies. Place in the oven and let cook for 10 – 12 minutes or until golden brown in color. Then remove from oven and allow to completely cool on a cooling rack.
7. In a bowl, using a hand mixer, mix together the cream cheese with the butter and powdered erythritol. Mix to combine well.
8. Spoon the frosting on top of the cooled cookies and let sit in the refrigerator for 60 minutes to set.
9. Serve and enjoy!
This makes a total of 12 servings of Keto Pumpkin Cookies. Each serving comes out to be 190 calories, 17.7g fat, 2.6g net carbs, and 4.5g protein.
|0.25 cup butter||407||46||0||0||0||0.5|
|0.33 cup pumpkin puree||27||0.2||6.5||2.3||4.2||0.9|
|1.00 large egg||79||5.2||0.4||0||0.4||6.9|
|1.00 teaspoon vanilla extract||12||0||0.6||0||0.6||0|
|1.50 cup almond flour||973||84||37||21.8||15.1||35.3|
|3.00 tablespoon coconut flour||60||3.5||10||7||3||3|
|0.33 cup erythritol||13||0||0||0||0||0|
|0.50 teaspoon baking powder||1||0||0.6||0||0.6||0|
|2.50 teaspoon pumpkin pie spice||15||0.6||3.1||0.7||2.4||0.3|
|0.25 teaspoon salt||0||0||0||0||0||0|
|4.00 ounce cream cheese||388||39||4.7||0.0||4.7||7|
|3.00 tablespoon unsalted butter||305||34.5||0||0||0||0.3|
|0.33 cup powdered erythritol||2||0||0||0||0||0|
|Per Serving (/12)||190||17.7||5.2||2.7||2.6||4.5|