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Jump to RecipeThis keto sugar cookie is soft and chewy; it’s the perfect fall dessert! It has the autumn flavor of pumpkin and the inviting spice of pumpkin pie. Missing out on pumpkin pie during the holiday season can be a bummer, but these keto pumpkin cookies make sure you don’t feel left out! Ready in less than 10 minutes and made with ingredients you can find at any grocery store!
Keto Pumpkin Cookies
I am not the biggest fan of pumpkin pie. It’s difficult to make and frankly, I don’t like the texture. However, this year, I have had a real hankering for some pumpkin flavored treats. These Keto Pumpkin Sugar Free Cookies are light and perfectly crisp around the edges.
They are the perfect marriage of pumpkin and pumpkin pie spice, so you get all the flavor, without making a pumpkin pie. They are easy to throw together and in the oven quickly. You can store them for up to a week, and they dont need any frosting! However, if you are an frosting (I LOVE good frosting) I included an easy keto cream cheese frosting recipe also!
You dont bake with Jack O’Lanterns!
At Costco the other day, I saw the most cute round pumpkins and I knew I had to have them to decorate my table this year!
What I didn’t know is they are actually called Sugar Pumpkins! Unlike the pumpkins we carve for jack-o-lanterns, these smaller pumpkins are the best for cooking as they are smaller and sweeter. They can be used to make cakes, pies, even soup!
When I heard sugar pumpkin, it really gave me the craving for a sugar cookie with pumpkin flavor, so I got to work mixing up some things in the kitchen and made Sugar Pumpkin Cookies!
Pumpkin Puree
No, you don’t have to go buy your sugar pumpkin and prepare it. This recipe used just plain ol’ canned pumpkin. Make sure to get the canned pumpkin that is only pumpkin. The cans that are labeled “Pie Pumpkin” already have sugar and other things added to it, and we don’t want all those extra carbs!
Supplies Needed:
-Making sheets These are the BEST cookie sheets I have ever found and they are budget friendly
-Parchment paper or silicon baking mats, I prefer parchment paper for cookies to get crisp edges!
-Scoops- I use these scoops to measure out everything from the perfect size cookie to measuring muffin batter.
Ingredients
- 1 stick of butter (½ cup) room temperature
- 1/3 cup pumpkin puree (I used Libby’s brand)
- 1 cup sugar substitute
- 1 large egg
- 2 tsp vanilla extract
- 2 and ¼ cup almond flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp salt
Directions
Heat oven to 350 degrees and line a baking sheet with parchment paper or a silicon baking mat. I prefer parchment paper for crunchy edges!
In a large bowl, cream together the butter and pumpkin puree until smooth and blended.
Then add the sweetener, egg, and vanilla extract. Mix together until well combined.
In a separate bowl, mix together almond flour, baking powder, pumpkin pie spice, and salt.
Combine with wet ingredients and scoop out 1 tbsp per cookie. Place about 4 inches apart. This does seem far, but when they come out of the oven, you are going to flatten them with the back of a spatula to make them a flat cookie. If you leave this part out, you will get more of a cake like texture instead of a chewy cookie.
Bake for 15-20 minutes. When they are done, take them out, flatten them, and let them cool on the tray. They will fall apart if you move them too soon, so let them cool!!
Recipe Notes
- A few of my recipe testers doubled the pumpkin pie spice to add a lot more flavor. I am not the biggest pumpkin pie fan, so I keep the measurement at 1 tsp.
- Testers also found that using different sweeteners gave different sweetness levels, I always start with less than what a recipe uses and then taste as I mix to get the perfect sweetness for myself.
Low Carb Cream Cheese Frosting
When I first made these, I was going to add a cream cheese frosting, but I really felt like they were sweet enough on their own. However, if you would like a cream cheese frosting, I know it would be amazing on top of these!
Cream Cheese Frosting Recipe
Ingredients:
- 1 brick of cream cheese, room temperature
- 3 tbsp of butter, room temperature
- 1 cup other sweetener of choice
- 1.5 tsp of vanilla extract
- 2 tbsp heavy cream
Beat together the cream cheese and butter until fluffy. Add the sweetener and vanilla extract and beat. Add in heavy cream and beat until very smooth and creamy. You can add more or less heavy cream depending on the texture you are looking for!
THANK YOU
I want to say a HUGE thank you to all the testers that made these cookies! It means so much to me that any of you would make recipes that I created, and it’s means even more that some of you are willing to take your time and energy to help me come up with some pretty great and fun recipes. I appreciate you each so much and I couldn’t do this with out yall!
Keto Pumpkin Sugar Free Cookies
Equipment
- Baking Sheet
- parchment paper
- Scoop
Materials
- 1/2 cup butter room temperature
- 1/3 cup pumpkin puree
- 1 cup sweetener If using Pyure, use 3/4 cup
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cup almond flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice Cinnamon if you don't have pie spice
- 1/2 tsp salt
Instructions
- Heat oven to 350 degrees and line a baking sheet with parchment paper or a silicon baking mat. I prefer parchment paper for crunchy edges!
- In a large bowl, cream together the butter and pumpkin puree until smooth and blended.
- Then add the sweetener, egg, and vanilla extract. Mix together until well combined
- In a separate bowl, mix together almond flour, baking powder, pumpkin pie spice, and salt.
- Combine with wet ingredients and scoop out 1 tbsp per cookie. Place about 4 inches apart. This does seem far, but when they come out of the oven, you are going to flatten them with the back of a spatula to make them a flat cookie. If you leave this part out, you will get more of a cake like texture instead of a chewy cookie
- Bake for 15-20 minutes. When they are done, take them out, flatten them, and let them cool on the tray. They will fall apart if you move them too soon, so let them cool!!
Notes
- A few of my recipe testers doubled the pumpkin pie spice to add a lot more flavor. I am not the biggest pumpkin pie fan, so I keep the measurement at 1 tsp.
- Testers also found that using different sweeteners gave different sweetness levels, I always start with less than what a recipe uses and then taste as I mix to get the perfect sweetness for myself.
Hi Sam, I’m dying to try these! Do you have a printable format? I couldn’t find a print button🎃
I will get it up ASAP, you might need to print the page but I will get the printable up this week!!
I didn’t see the carb count?
I did not add macros to this recipe because it will be based on the brands that you purchase for your cookies!
I am allergic to almonds do you think it will work with coconut flour if I reduce for the dryness of C Flour?
It wouldnt work with coconut flour, it’s a lot more dry and you would have to add more eggs and more fat.
Has anyone tried Monkfruit sweetener? Both of the sweeteners suggested in the recipe have a bitter taste to me. Thanks
You can use any sweetener you choose!