Keto pumpkin cookies are perfect for when you want a delicious cookie without any sugar! They’re quick and easy to prepare and taste absolutely fantastic too!
No one will be able to tell that these are low-carb, keto-friendly pumpkin cookies! Make these keto cookies for friends and family, serve them with coffee and they make the perfect keto teatime snack!
These cookies are:
- soft and chewy on the inside
- slightly crisp on the outside
- and all-around delicious!
You can read everything you need to know about the ketogenic diet and diabetes in this guide on Diabetes Strong: The Ketogenic Diet and Diabetes – The Definitive Guide.
How to make keto pumpkin cookies?
Step 1: Add the almond flour, baking powder, and salt to a medium mixing bowl and whisk together. Make sure there are no “lumps” of flour left.
Step 2: Make a “flax egg” by mixing the 1 tbsp. flax powder and 3 tbsp. water together in a small bowl and let sit for 5 minutes.
Step 3: Add the flax egg, pumpkin puree, melted coconut oil, and vanilla extract to a bowl and whisk together until smooth.
Step 4: Add the brown granulated erythritol to the wet ingredients and stir in well. Most of the sweetener granules should be dissolved.
Step 5: Add the mixed wet ingredients to the almond flour mixture and stir well to combine. The dough should stick together well but have a similar texture to regular cookie dough.
TIP: Depending on the moisture content of your pumpkin puree, add more almond flour (1/4 – 1/2 cup if needed) until the dough can be shaped into a ball. Let the dough sit for 5 minutes before moving on to the next step.
Step 6: Oil your hands and roll the keto pumpkin cookie dough into balls using 2 tbsp. of dough at a time. You should end up with 12 – 15 cookie dough balls. Press down with a fork crosswise until they’re about 1/2 inch (1 1/2 cm.) thick.
Step 7: Bake for 15 – 20 minutes at 350F (180°C) until just starting to brown and turn golden. Remove from the oven and sprinkle with some brown erythritol and cinnamon while warm. Allow to cool on the cookie tray for 20 minutes before carefully moving them to a wire cooling rack until they have completely cooled down.
Step 8: Once the cookies have fully cooled down they are ready to be served. Store in an airtight container for up to 5 days to keep fresh.
Tips for making the best keto pumpkin cookies
If you don’t care if the recipe is vegan or not, you can substitute the 1 tbsp. flax powder and 3 tbsp. water with one large egg. 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.
This recipe is a pumpkin cookie recipe so getting the right pumpkin is key. Canned pumpkin or pumpkin puree works well in this recipe, just make sure they don’t have any added sugars. The moisture content of pumpkin puree, canned pumpkin, and homemade pumpkin puree differ widely so adjust the amount of almond flour as needed.
Don’t have canned pumpkin or pumpkin puree in your pantry? Make pumpkin puree yourself by roasting pumpkin or butternut squash in an oven at 350F until tender. You can then mash the tender pumpkin flesh or puree it in a blender.
The cooling time for any keto cookie recipe is very important. The temptation to grab a warm cookie straight from the oven will be difficult to resist! If you do, don’t be surprised if it falls apart on the way to your mouth!
Allow the cookies to cook completely through before removing them from the oven. They then need to cool until they can be handled. These precautions will help keep your cookies firm and not crumbly.
Other healthy keto dessert recipes
If you liked this recipe, here are some other easy keto dessert recipes you might enjoy:
You can also read this roundup I created of 10 diabetic cookie recipes for even more great keto cookie recipe ideas.
When you’ve made these keto pumpkin cookies, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Keto Pumpkin Cookies
Ingredients
- 2 cups almond flour
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 tbsp. flax seed powder
- 3 tbsp. water
- 1/2 cup unsweetened pumpkin puree
- 1/4 cup coconut oil
- 1 tsp. coconut oil (for oiling your hands)
- 1 tsp. vanilla extract
- 1/2 cup brown erythritol
- 2 tsp. ground cinnamon
- 4 tsp. brown erythritol (to sprinkle on top)
Instructions
- Preheat oven to 350F (180°C) and line a cookie tray with baking paper.
- Add the almond flour, baking powder, and salt to a medium mixing bowl and whisk together. Make sure there are no "lumps" of flour left.
- Make a "flax egg" by mixing the 1 tbsp. flax powder and 3 tbsp. water together in a small bowl and let sit for 5 minutes.
- Add the flax egg, pumpkin puree, melted coconut oil, and vanilla extract to a bowl and whisk together until smooth.
- Add the brown granulated erythritol to the wet ingredients and stir in well. Most of the sweetener granules should be dissolved.
- Add the mixed wet ingredients to the almond flour mixture and stir well to combine. The dough should stick together well but have a similar texture to regular cookie dough.
- Depending on the moisture content of your pumpkin puree, add more almond flour (1/4 - 1/2 cup if needed) until the dough can be shaped into a ball. Let the dough sit for 5 minutes before moving on to the next step.
- Oil your hands and roll the keto pumpkin cookie dough into balls using 2 tbsp. of dough at a time. You should end up with 12 - 15 cookie dough balls. Press down with a fork crosswise until they're about 1/2 inch (1 1/2 cm) thick.
- Bake for 15 - 20 minutes at 350F (180°C) until just starting to brown and turn golden. Remove from the oven and sprinkle with some brown erythritol and cinnamon while warm. Allow to cool on the cookie tray for 20 minutes before carefully moving them to a wire cooling rack until they have completely cooled down.
- Once the cookies have fully cooled down, they are ready to be served.
Recipe Notes
Nutrition Info Per Serving
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