Sugar-Free 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.
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!