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Keto Pumpkin Cookies
Michonne Zendaya

Sugar-Free Soft Keto Pumpkin Cookies

These Sugar Free Pumpkin Cookies are soft, chewy, and full of fall flavor! Made with almond flour, pumpkin puree, and warm pumpkin spice, they’re keto-friendly, low-carb, and perfect for Thanksgiving, Halloween, or any cozy autumn day.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 143
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter, softened
  • 1/3 cup sweetener
  • 1/3 cup brown sweetener
  • 1/2 cup 100% pureed pumpkin
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 1/2 cups blanched almond flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 oz cream cheese, softened (optional icing)
  • 1 tsp powdered sweetener
  • 1 tsp vanilla (for icing)

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • silicone baking mat
  • baking sheet
  • cooling rack
  • spatula

Method
 

  1. Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter, sweetener, and brown sweetener using a hand or stand mixer.
  2. Add the pureed pumpkin, egg, and vanilla extract. Beat until smooth and creamy.
  3. In a separate bowl, combine almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Stir to mix.
  4. Gradually add dry ingredients to the wet mixture. Stir until just combined; do not overmix.
  5. Line a baking sheet with a silicone baking mat. Scoop about 1½ tablespoons of dough per cookie, roll into balls, and flatten slightly with your hand.
  6. Bake for 10–13 minutes or until golden at the edges. The cookies should look soft but set as they cool.
  7. Cool cookies on the baking sheet for 10 minutes, then transfer to a rack to cool for another 15 minutes before icing.
  8. For the icing: Beat cream cheese, powdered sweetener, and vanilla together until smooth. Spread over cooled cookies.

Notes

Baking Tips: Avoid overbaking—these cookies should look slightly underdone when removed from the oven. They firm up while cooling. Cool completely before icing to prevent melting. You can add sugar-free chocolate chips for extra flavor!