Easy, Keto Low Carb Pumpkin Cookies Recipe

I’m sharing a sugar-free pumpkin recipe made with almond flour, pumpkin spice, and cream cheese icing, and my Keto Pumpkin Spice Cookies include a clever trick that makes them incredibly easy for fall and holiday baking.

I love finding a dessert that actually feels like a treat without wrecking my diet, and these Easy, Keto Low Carb Pumpkin Cookies kinda do that. They stay soft and chewy, and the pumpkin note is there without being cloying, while blanched almond flour gives them a tender crumb.

I like to finish a few with a smear of cream cheese for a bright, tangy pop, and sometimes I sneak one straight from the tray because who can resist. If you like Keto Pumpkin Spice Cookies and hunting down Sugar Free Recipes Desserts you’ll probably be intrigued, they taste richer than they should.

Ingredients

• Almond flour: high in healthy fats and protein, low carbs, gives a soft texture.
• Coconut flour: very fibrous, soaks moisture, adds mild sweetness and a light crumb.
• Pumpkin puree: low calories, vitamin A, adds moisture and subtle earthy sweetness.
• Erythritol: zero net carbs for most, sweet like sugar without blood sugar spikes.
• Butter: adds richness, helps browning and satiety, it’s full of fat.
• Cream cheese: makes tangy creamy icing, adds fat and tiny protein, balances sweetness.
• Egg: binds dough, gives structure, adds protein and moisture.
• Xanthan gum: optional, adds chewiness and elasticity, use sparingly.

Ingredient Quantities

• 1 3/4 cups blanched almond flour (about 175 g)
• 1/4 cup coconut flour (30 g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup pumpkin puree (not pumpkin pie filling), packed (about 120 g)
• 1/2 cup granulated erythritol or other keto granulated sweetener (about 100 g)
• 6 tbsp unsalted butter, softened (about 85 g)
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (optional, for chewiness)
• 4 oz cream cheese, softened (for icing)
• 2 tbsp unsalted butter, softened (for icing)
• 1/3 cup powdered erythritol or confectioners keto sweetener (for icing)
• 1 to 2 tbsp heavy cream or unsweetened almond milk (to thin icing)
• pinch of salt (for icing)

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a bowl whisk together 1 3/4 cups blanched almond flour, 1/4 cup coconut flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/4 tsp salt and 1/4 tsp xanthan gum (optional for chewiness).

3. In a separate large bowl cream 6 tbsp softened unsalted butter with 1/2 cup granulated erythritol until fluffy, then mix in 1/2 cup pumpkin puree (not pumpkin pie filling), 1 large egg and 1 tsp vanilla extract until smooth.

4. Fold the dry ingredients into the wet just until combined. The dough should be soft and slightly sticky. If it feels too wet add a little more almond flour 1 tbsp at a time.

5. Chill the dough in the fridge for 15 to 20 minutes so it firms up and the cookies don’t spread too much.

6. Scoop tablespoon-sized portions onto the prepared sheet, spacing about 2 inches apart, then gently flatten each ball with your fingers or the back of a spoon because these cookies won’t spread much on their own.

7. Bake on the middle rack 10 to 12 minutes until edges are set and the centers look slightly underdone (they’ll finish setting as they cool). Don’t overbake or they get dry.

8. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely before icing.

9. Make the cream cheese icing by beating 4 oz softened cream cheese with 2 tbsp softened unsalted butter until smooth, then add 1/3 cup powdered erythritol, a pinch of salt and 1 to 2 tbsp heavy cream or unsweetened almond milk to reach spreadable consistency. Spread on cooled cookies and chill a bit to set.

10. Store iced cookies in an airtight container in the fridge up to 5 days (or freeze un-iced cookies for longer).

Equipment Needed

1. Oven and baking sheet lined with parchment paper or a silicone mat
2. Two mixing bowls (one large for wet, one medium for dry)
3. Electric hand mixer or stand mixer for creaming the butter and sweetener
4. Whisk for the dry ingredients
5. Rubber spatula for folding and scraping the bowl
6. Measuring cups, measuring spoons and a kitchen scale for accuracy
7. Cookie scoop or tablespoon plus a small spoon to flatten the dough
8. Wire cooling rack
9. Airtight container and fridge space for chilling and storing

FAQ

Easy, Keto Low Carb Pumpkin Cookies Recipe Substitutions and Variations

• Almond flour: swap for almond meal (use 1:1, slightly coarser and darker, cookies might be a bit denser), or use hazelnut flour 1:1 for a nuttier flavor; sunflower seed flour works as a nut free option 1:1 but can turn green when mixed with baking soda so add a tsp lemon juice or use baking powder instead.
• Coconut flour: replace with extra almond flour plus more moisture – for 1/4 cup coconut flour use about 3/4 to 1 cup almond flour and add 1 extra egg or 1-2 tbsp more pumpkin/butter to keep texture, or use 2 tbsp ground flaxseed as another low carb binder (may change chewiness).
• Granulated erythritol: swap with allulose 1:1 for better browning and less cooling effect, or use a monk fruit + erythritol blend 1:1; if using pure liquid stevia remember its much sweeter so start with a tiny amount and taste.
• Butter: use coconut oil (solid at room temp) 1:1 for a dairy free option, or ghee 1:1 for lactose sensitive folks; almond or cashew butter can work too but expect a denser, chewier cookie and you might need to reduce other fats slightly.

Pro Tips

1) Weigh your almond flour, dont scoop from the cup. Cup measures vary a lot and that one extra spoonful will make the dough dry and crumbly. Also give the almond flour a quick stir or sift so you dont get weird lumps in the dough.

2) Chill the dough longer if you want thicker chewier cookies. If you need them to hold shape even more, freeze scooped balls for a few minutes before baking. They will spread less and stay soft in the middle.

3) Erythritol can be gritty in the icing, so blitz your granulated keto sweetener in a spice grinder or blender until powdery before mixing. If the icing is still grainy, a tablespoon of warm heavy cream will help dissolve it and give a silkier finish.

4) Watch bake color not time, and let cookies cool on the sheet briefly before moving. They continue to set off heat so pull them when centers still look a touch soft or they’ll end up dry. Rotate the pan halfway through baking for more even browning if your oven runs hot in spots.