Sugar-Free Keto Pumpkin Cookies

The aroma of pumpkin spice is the official scent of fall. But when you’re following a keto or low-carb lifestyle, enjoying that classic pumpkin cookie often means sacrificing your goals. Most traditional recipes are packed with flour and sugar, resulting in a carb count that just doesn’t fit.

This recipe for Ultimate Soft Keto Pumpkin Cookies is here to change that. We’ve engineered a foolproof method that delivers the iconic, soft, cakey texture of a perfect fall cookie, but with zero added sugar and an incredibly low net carb count. The secret lies in precise flour blends, the power of a specific keto sweetener, and a crucial trick to remove excess moisture from the pumpkin puree before mixing.

These cookies are moist, bursting with classic spices like cinnamon, ginger, and nutmeg, and topped with a rich, tangy sugar-free cream cheese glaze. Forget the dry, crumbly textures often associated with keto baking; these cookies stay wonderfully tender for days and are guaranteed to be the most delicious low-carb fall dessert you’ll make all season.

Get ready to master the perfect Keto Pumpkin Cookie that everyone—keto or not—will devour!

Why This Keto Recipe is a Low-Carb Triumph

Baking without gluten and sugar is tricky, especially with a high-moisture ingredient like pumpkin. Here is the foundational science that ensures these cookies turn out perfectly thick, soft, and never flat:

• Moisture Management (The Pumpkin Secret): Pumpkin puree is roughly 90% water. Since our base uses almond flour (which has no gluten to absorb water), that excess liquid would cause the cookies to spread into thin, greasy puddles. We include a non-negotiable step: drying the pumpkin puree by simmering it on the stove before mixing it into the dough. This concentrates the flavor and prevents the disastrous spread.
• The Powdered Sweetener Rule: Using a powdered erythritol/monk fruit blend is essential for a smooth, non-gritty texture. Granulated keto sweeteners often fail to dissolve in low-moisture doughs, resulting in a gritty, sandy mouthfeel. The powdered form melts seamlessly into the dough and the glaze.
• The Blend for Structure: We use a strategic blend of almond flour and coconut flour. Coconut flour is extremely absorbent, helping to soak up any remaining liquid. This balance is crucial for providing a tender texture while giving the cookies enough structure to rise high and remain cakey.
• The Power of Cold Dough: Chilling the dough solidifies the butter and coconut fat. When the cold dough hits the hot oven, the fat takes longer to melt, providing crucial structural support that prevents the cookie from collapsing into a flat disc.
• Xanthan Gum for Elasticity: A small amount of xanthan gum is used to mimic the binding, elastic properties of gluten. It gives the cookie just enough chewiness and helps the delicate dough hold its shape beautifully without tasting gummy.

Ingredients

Always ensure you are using 100% pure pumpkin puree (not pre-spiced pumpkin pie filling, which is loaded with sugar).

For the Keto Pumpkin Cookies (Yields 18-20 cookies)

• ½ cup (4 ounces) pure pumpkin puree (NOT pumpkin pie filling)
• 1 cup almond flour, finely ground
• ½ cup coconut flour, spooned and leveled
• 1 teaspoon xanthan gum (for structure)
• 1 ½ teaspoons pumpkin pie spice blend (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg)
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• ½ cup (1 stick) unsalted butter, softened to room temperature
• ¾ cup powdered erythritol/monk fruit blend
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ cup sugar-free chocolate chips or chopped pecans/walnuts (optional)

For the Sugar-Free Cream Cheese Glaze

• 4 ounces (½ block) cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered erythritol/monk fruit blend, sifted
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream (if needed for thinning)

Step-by-Step Instructions: Dry, Chill, and Bake

Follow these steps precisely, especially the preparation of the pumpkin puree, to ensure a perfect, thick cookie texture.

Part 1: Drying the Pumpkin (Crucial Prep Step)

1. Reduce Moisture (The Stovetop Method): Place the ½ cup of pure pumpkin puree in a small saucepan over medium-low heat. Cook, stirring constantly, for 5–7 minutes until the puree has visibly thickened, darkened, and shrunk slightly. This cooks out the excess water that would cause spreading.
2. Cool Completely: Transfer the thickened pumpkin puree to a small bowl and place it in the refrigerator to cool completely (at least 30 minutes). Do not use warm or hot puree.

Part 2: Mixing and Chilling the Dough (15 Minutes Prep + 1 Hour Chill)

1. Prep Oven: Preheat your oven to $350^\circ F$ ($175^\circ C$). Line a baking sheet with parchment paper or a silicone mat.
2. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, pumpkin pie spice, baking powder, and salt. Set aside.
3. Cream Butter and Sweetener: In a large mixing bowl, beat the softened butter and powdered sweetener until light and fluffy (about 3 minutes).
4. Add Wet Ingredients: Beat in the cooled, thickened pumpkin puree, the egg, and vanilla extract until well combined.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough is stiff and fully combined.
6. Fold and Chill (MANDATORY): Gently fold in the sugar-free chocolate chips (if using). Scoop the dough into uniform balls (about 1.5 tablespoons each). Place the scooped dough balls onto the prepared baking sheet. Cover the tray and refrigerate for at least 1 hour (up to 24 hours is best). This firming process is vital to prevent spreading.

Part 3: Baking and Finishing (20 Minutes)

1. Bake: Bake the chilled cookies for 12–15 minutes.
2. Check Doneness: The cookies are done when the edges look set and the centers are puffy and slightly soft. They will not brown significantly like sugar cookies.
3. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They must cool completely before adding the glaze.

Part 4: Making the Cream Cheese Glaze

1. Cream Base: In a small bowl, beat the softened cream cheese and butter until smooth.
2. Add Sweetener: Gradually add the sifted powdered sweetener and vanilla extract. Beat until smooth and fluffy.
3. Adjust Consistency: Add heavy cream (1 teaspoon at a time) until the glaze is thick but easily spreadable or pipeable.
4. Glaze: Spread the glaze over the completely cooled cookies. Garnish with a sprinkle of extra cinnamon or chopped pecans.

Pro Tips for the Best Keto Pumpkin Cookies

Mastering keto baking is simple once you control moisture and use the right substitutes.

• The Stovetop Dry Method is Best: While you can blot excess water from the pumpkin puree using paper towels, simmering it on the stove (Part 1) is the most effective way to guarantee the pumpkin is thick and dry enough, which is the key to a thick cookie.
• Use the Almond/Coconut Blend: Coconut flour absorbs significantly more liquid than almond flour. Using the blend of almond and coconut flour is essential for balancing the dense texture of almond flour with the high moisture from the pumpkin, preventing a thin, crumbly cookie.
• Powdered Sweetener is NON-NEGOTIABLE: For the smoothest texture in both the dough and the glaze, always use powdered (confectioners style) keto sweetener. Granular erythritol will not dissolve properly and will result in a gritty, unpleasant texture.
• Freezing Baked Cookies: These cookies freeze beautifully! Freeze them without the glaze in an airtight container for up to 3 months. Thaw overnight, then glaze fresh right before serving.
• Storage: Because they contain a cream cheese glaze, the finished cookies must be stored in the refrigerator in an airtight container for up to 5 days.

Serving Suggestions and Low-Carb Variations

These Keto Pumpkin Cookies are a rich, spiced base for many festive, low-carb twists.

Low-Carb Topping Ideas

• Cinnamon Dust: For a simple, faster topping, skip the cream cheese glaze and simply dust the cooled cookies with a mixture of powdered erythritol and cinnamon.
• Sugar-Free Caramel Swirl: Drizzle the glazed cookies with a low-carb, sugar-free salted caramel sauce.
• Nutty Crunch: Fold ½ cup of toasted, chopped pecans or walnuts into the dough for added texture and healthy fats.
• Spiced Glaze: Add a pinch of cinnamon and a tiny dash of sugar-free maple extract to the cream cheese glaze.

Customization

• Pumpkin Spice Latte Flavor: Add 1 teaspoon of instant coffee or espresso powder to the dough along with the pumpkin pie spice.
• Ginger Zing: Add ½ teaspoon of freshly grated ginger to the wet ingredients for a bright, fiery kick that complements the dried spices.
• Nut-Free Option: Substitute the almond flour with an equal amount of sunflower seed flour, and ensure your sugar-free chocolate chips are manufactured in a nut-free facility.

Frequently Asked Questions (FAQ)

• Why did my keto pumpkin cookies spread and turn flat? The main reason is too much moisture or insufficient chilling. You likely skipped the moisture-reducing step in Part 1, or didn’t chill the dough long enough (Part 2, Step 7). The dough must be firm when it enters the oven.
• Is it necessary to use xanthan gum? It is highly recommended. Xanthan gum acts as a binder, giving the dough elasticity and helping the cookie hold its shape, resulting in a fluffier, less crumbly texture.
• How should I store these cookies? Because the cookies contain a cream cheese glaze, they must be stored in the refrigerator in an airtight container for up to 5 days.
• Can I use canned pumpkin pie filling instead of puree? No, absolutely not. Pumpkin pie filling is pre-sweetened and thickened with flour and sugar, which would completely throw off the carb count and the structural balance of this keto recipe. You must use 100% pure pumpkin puree.
• Can I substitute the coconut flour? Substituting the coconut flour requires a complex adjustment because it absorbs liquid so differently. If you must use 100% almond flour, substitute the ½ cup of coconut flour with an additional 1 full cup of almond flour. The cookies will be less soft and slightly denser.

These Keto Pumpkin Cookies are the ultimate guilt-free treat for fall. Enjoy the delicious, spiced comfort!

Don’t forget to Pin this low-carb pumpkin cookie recipe and let me know if you prefer to use the chocolate chips or the pecan topping!

Sugar-Free Keto Pumpkin Cookies

Maggie

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 15 cookies

Calories 143 kcal

Equipment

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

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)

Instructions

 

• 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.
• Add the pureed pumpkin, egg, and vanilla extract. Beat until smooth and creamy.
• In a separate bowl, combine almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Stir to mix.
• Gradually add dry ingredients to the wet mixture. Stir until just combined; do not overmix.
• 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.
• Bake for 10–13 minutes or until golden at the edges. The cookies should look soft but set as they cool.
• Cool cookies on the baking sheet for 10 minutes, then transfer to a rack to cool for another 15 minutes before icing.
• 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!

Keyword keto pumpkin cookies, low carb pumpkin cookies, pumpkin cookies, sugar free pumpkin cookies