Keto Pumpkin Cookies (Vegan)

This post may contain affiliate links. Please read our disclosure.

These Keto Pumpkin Cookies are crisp on the outside, soft on the inside, and made without any sugar! They’re a delicious treat that’s easy to prepare and can be enjoyed guilt-free.

These keto pumpkin cookies are perfect when you want to enjoy a delicious cookie without the added sugar, carbs, or guilt!

They’re soft and chewy on the inside, slightly crisp on the outside, and taste absolutely delicious. No one will be able to tell they’re low carb and sugar-free!

And you certainly don’t have to be keto to enjoy them. They only have 3.1 net carbs per cookie, which makes them a great option for anyone sticking to a low carb diet. But these cookies are perfect for anyone that’s looking for a super tasty, healthy alternative to traditional sugar-packed cookies.

They’re wonderful to share with friends and family, or simply to enjoy with some coffee or tea!

How to make keto pumpkin cookies

This recipe comes together in just a few simple steps. We’ll mix the dry ingredients, stir together the wet ingredients, combine everything into one bowl, then roll out the cookies and bake! It only takes about 20 minutes to prep these chewy, delicious pumpkin cookies.

Step 1: Preheat oven to 350F (180°C) and line a cookie tray with baking paper.

Step 2: Add the almond flour, baking powder, and salt to a medium mixing bowl and whisk until well-combined and there are no lumps of flour.

Step 3: Make a “flax egg” by mixing the 1 tbsp. flax powder and 3 tbsp. water together in a small bowl. Allow to sit for 5 minutes.

Step 4: Add the flax egg, pumpkin puree, melted coconut oil, and vanilla extract to a bowl and whisk together until smooth.

Step 5: Add the brown granulated erythritol to the wet ingredients. Stir until well-combined and most of the sweetener granules are dissolved.

Step 6: Add the wet ingredients to the almond flour mixture. Stir until the dough sticks together well and has a similar texture to regular cookie dough. If the dough is too wet, add another 1/4 – 1/2 cup of almond flour.

Step 7: Oil your hands, then roll 2 tbsp. of dough at a time into a ball and place on the baking sheet. You should end up with 12 cookie dough balls. Use a fork to press each ball down crosswise until they’re about 1/2 inch (1 1/2 cm.) thick.

Step 8: Bake for 15 – 20 minutes at 350F (180°C) until just starting to brown and turn golden. Remove from the oven and sprinkle with brown erythritol and cinnamon while warm.

Step 9: Allow the cookies to cool on the cookie tray for 20 minutes. Then, carefully transfer them to a wire cooling rack to finish cooling.

That’s it! These chewy, low-carb pumpkin cookies will be ready to enjoy. They make a tasty snack and pair wonderfully with coffee or tea!

Choosing your pumpkin puree

Getting the right pumpkin is the key to making this recipe.

Canned pumpkin or pumpkin puree is easy to find in most stores and works well for this recipe. Just be sure to check the label and ingredients to confirm there aren’t any added sugars!

You don’t want to buy pumpkin pie mix, as this will have tons of added ingredients and sugar.

Keep in mind that the moisture content of pumpkin puree, canned pumpkin, and homemade pumpkin puree can differ widely. So you may need to adjust the amount of almond flour if your dough feels too wet.

Don’t have canned pumpkin or pumpkin puree in your pantry? It’s easy to make at home! Simply roast pumpkin or butternut squash in an oven at 350F until tender. Then you can mash the tender pumpkin flesh or puree it in a blender!

Important tips for the perfect cookies

This recipe is very easy to make, but I do have two important tips to make sure your cookies turn out perfectly every time.

First, as I mentioned before, the moisture content in pumpkin puree or canned pumpkin can vary. So if your dough feels too wet and sticky when you’re trying to roll it into a ball, add 1/4 – 1/2 cup more of almond flour until the dough can be shaped more easily.

Let the dough sit for about 5 minutes so the almond flour can soak up the moisture before moving on to the next step.

Secondly, keep in mind that the cooling time for any keto cookie recipe is very important! I know how tempting it is to grab a warm cookie straight from the oven. After all, they smell heavenly!

But if you do, don’t be surprised if it falls apart on the way to your mouth.

This is why I strongly recommend allowing the cookies to cool completely. Let them sit on the baking tray for 20 minutes, then transfer them to a wire rack to finish cooling completely.

I know it’s hard to wait, but these steps will help keep your cookies firm and not crumbly.

Variations

These cookies are absolutely delicious as is, but there are a few fun variations you’re welcome to try!

First, if you’re not strictly vegan, you can use one large egg in place of the 1 tbsp. flax powder and 3 tbsp. water. Both options work exactly the same, and your cookie’s texture will remain the same. It just depends on what you have in your pantry.

Next, if you want to get creative, feel free to add some mix-ins to your cookies! Sugar-free chocolate chips pair so well with pumpkin, so you could always add a few to the batter.

Chopped nuts are also delicious and add a bit of crunch to each cookie. Pecans or walnuts would be a perfect addition.

Feel free to play around and have some fun!

Storage

These cookies can be stored in an airtight container for up to 5 days.

They’ll stay nice and fresh, so you can enjoy a delicious treat any time you like!

Other low carb cookie recipes

Looking for a few more desserts that are low carb or keto-friendly? Check out some of these favorites: 

• Sugar-free Chocolate Chip Cookies
• Low-carb Peanut Butter Cookies
• Easy Coconut Flour Cookies

You can also read this roundup I created of the best diabetic cookie recipes for even more great dessert inspiration!

Once you’ve tried these cookies, please don’t forget to let me know how you liked them and rate the recipe in the comments below!