Keto Pumpkin Cookies

Satisfy your cravings with these deliciously healthy keto pumpkin cookies that are sugar and gluten-free! These keto cookies are the perfect quick snack to whip up as part of a keto diet that is moist in the middle, crunchy on the outside, and simply irresistible with every bite!

Another fantastic pumpkin recipe is my Keto pumpkin pie recipe with homemade pie crust. This recipe is an unrivaled low-carb and Keto-friendly pumpkin pie recipe. And my gluten-free pumpkin bars are no joke either.

🎃 Gluten-Free pumpkin cookies

No need to worry about the calories and net carbs when devouring keto pumpkin cookies! They are made without sugar and only use a few ingredients.

I have made these cookies with a cream cheese frosting for an extra layer of sweetness, but If you're looking for a savory-sweet snack that is Keto-friendly, then these pumpkin spice cookies are perfect for you!

This cookie recipe combines pure pumpkin puree with shredded coconut to create a super soft keto pumpkin cookie perfect for sharing with anyone and everyone!

🍽 What you need

I use coconut flour for this recipe instead of almond flour as it has fewer calories, but feel free to combine both of them or just the one. If you do opt for almond flour, you may only need one egg.

I sometimes add ½ a teaspoon of pumpkin pie spice and the puree for a more intense flavor, but I recommend trying it without for first-timers as it can be overpowering for some people.

Equipment

If you're missing kitchen equipment or need to replace a worn item, take a peek at the list below for the best kitchen deals.

• Large mixing bowl
• Whisk
• Baking tray
• Parchment paper
• Flour sieve

Ingredients

Find the best ingredients at the best prices online. And when it comes to hard-to-find ingredients, this is the best option.

• ½ - ¾ cups pumpkin puree
• 2 teaspoons coconut oil
• 2 eggs
• ½ teaspoon vanilla extract
• 1 tablespoon coconut flour
• 1 tablespoon ground cinnamon
• 1 cup unsweetened shredded coconut

This is so close, it's worth mentioning my easy dessert recipes with few ingredients. There are tons of easy, quick, and fantastic dessert recipes to try!

🔪 How to make

Learn how to make Keto pumpkin cookies perfectly soft with my step-by-step instructions and top tips. If you don't have a timer consider using your stove, microwave, or mobile timer, as timing is crucial for baking cookie recipes.

Instructions

1. Preheat oven to 350°F (177°C), then grease a cookie sheet with cooking spray or butter and line it with parchment paper.
2. Whisk the wet ingredients together in the large mixing bowl until well combined, then add the flour (sieved) and cinnamon.
3. Once the dry ingredients are thoroughly combined, mix in the shredded coconut and spoon the mixture into the cookie sheet creating small cookie shapes.
4. If the cookie mixture is a bit thick, you may need to flatten the cookie shape slightly to cook and rise evenly.
5. Bake the keto pumpkin cookies for 15 minutes in the preheated oven. The edges should be golden brown and the middle soft.
6. Let them cool on a wire rack for 10-15 minutes to firm up before serving.

💭 Top tips

• Make a cream cheese frosting to go on top of the cookies with softened cream cheese mixed with powdered sweetener.
• Be careful of the cookies when removing them from the baking sheet as they will be fragile and soft, which may cause them to break when removing them. If they start to Make a cream cheese frosting on top of the cookies with softened cream cheese mixed with powdered sweetener.
• Be careful of the cookies when removing them from the baking sheet, as they will be fragile and soft, which may cause them to break when removing them. If they start to crumble when transferring them to the wire rack, leave them on the baking sheet until cold.
• For a chewier texture, add ½ teaspoon baking powder or Xanthan gum.
• I usually make a double batch and mix in some chocolate chips into 1 halve of the mixture, as my kids love pumpkin cookies with chocolate. You can find unsweetened chocolate chips to keep the sugar level to a minimum.
• If you want thick and soft cookies that are super-duper-tasty, try using a scone cutter. For bigger round cookies, it is best to flatten them into a round shape with a spoon.

📖 Variations

Pumpkin is such a versatile ingredient that you can make a million and one things with it. And just like the delicious keto pumpkin cookies, it is possible to make other tasty cookie variations like keto peanut butter flavor, shortbread cookies, or even Christmas cookies.

Keto peanut butter cookies

These super easy low-carb peanut butter cookies are extremely indulgent and only contain minimal ingredients. If you love peanut butter, then these cookies are for you!

Keto shortbread cookies

At 2 net carbs per serving and keto-friendly, these shortbread cookies are the perfect snack for anyone looking for a quick and easy sugarless treat. Shortbread cookies are buttery, soft, and only contain 5 ingredients.

Keto Christmas cookies

If you're looking for something a bit more festive, have a go at these delicious Christmas cookies that are gluten and sugar-free! These decorative cookies are perfect for enjoying over the festive period with family and friends.

⏲️ Make ahead

This pumpkin cookie dough can be stored in the fridge overnight, ready for making the cookies the following day, but I recommend baking them as soon as you have prepared the mixture as they will stay fresh and soft for many days, and they are also freezable.

🥫 Storage

Paleo pumpkin cookies can be stored in many ways, but I find the best way of eating them is at room temperature!

Room temperature - Let the cookies cool completely and then store them in an airtight container or the bread bin inside small sandwich bags. They will last 4 to 5 days at room temperature.

Fridge

To help the cookies stay fresher for longer, you can store them in the fridge for up to a week as long as they are individually stored in zip lock bags.

Freezer

Yes, you can also store them in the freezer for up to 6 months. Let them cool and store them individually or by the couple in a freezer bag. Thaw them overnight in the fridge or warm them up in the microwave for 10 seconds.

👪 Serving size

These keto pumpkin cookies yield 8 servings depending on how big you like them. And this recipe is super easy to scale and make batches of 16, 24, or more.

Give my delicious low-carb snack a try that will delight any form of eater, from people on diets to people who can't have gluten or sugar.

Looking for more cookie recipes? Check out my collection of easy cookie recipes with few ingredients.

📋 Recipe

Keto Pumpkin Cookies

Satisfy your cravings with these deliciously healthy keto pumpkin cookies that are sugar and gluten-free! These keto cookies are the perfect quick snack to whip up as part of a keto diet that is moist in the middle, crunchy on the outside, and simply irresistible with every bite!

4.47 from 15 votes

Print Pin Rate Save Saved! Share

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Cool: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 cookies

Calories: 107kcal

Author: Kim Grabinski

Ingredients

 

1x2x3x

• ½ - ¾ cups pumpkin puree
• 2 teaspoons coconut oil
• 2 eggs
• ½ teaspoon vanilla extract
• 1 tablespoon coconut flour
• 1 teaspoon ground cinnamon
• 1 cup unsweetened shredded coconut

Instructions

• Preheat oven to 350°F (177°C).
• Grease with butter or line baking sheet with parchment paper
• In a large mixing bowl, whisk pumpkin, oil, eggs and vanilla together until blended.
• Add the cinnamon and coconut flour (sifting will provide better results) and stir until fully combined.
• Add in the coconut and mix thoroughly.
• Drop spoonful's of the mixture onto the baking sheet and flatten slightly. Don't make it took flat, these should be over ¼" thick, closer to ½ inch.
• Bake 15 minutes until browned on the edges.

Notes

• Make a cream cheese frosting on top of the cookies with softened cream cheese mixed with powdered sweetener.
• Be careful of the cookies when removing them from the baking sheet, as they will be fragile and soft, which may cause them to break when removing them. If they start to crumble when transferring them to the wire rack, leave them on the baking sheet until cold.
• For a chewier texture, add ½ teaspoon baking powder or Xanthan gum.
• I usually make a double batch and mix in some chocolate chips into 1 halve of the mixture, as my kids love pumpkin cookies with chocolate. You can find unsweetened chocolate chips to keep the sugar level to a minimum.
• If you want thick and soft cookies that are super-duper-tasty, try using a scone cutter. For bigger round cookies, it is best to flatten them into a round shape with a spoon.

Nutrition

Calories: 107kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 21mg | Potassium: 78mg | Fiber: 2g | Sugar: 0g | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.6mg