Simple pumpkin coconut cookies (low-carb) are soft, cakey bites bursting with warm pumpkin spice. Pumpkin puree, shredded coconut, and coconut flour form the base of this seven-ingredient, twenty-five-minute treat. Perfect with a cup of coffee at 3.16 g carbs per cookie.
Craving a taste of autumn without the guilt? These incredibly simple Pumpkin Coconut Cookies are your answer! Imagine a soft, cake-like cookie bursting with warm pumpkin spice and the delightful chew of coconut. With just seven simple ingredients, you can whip up a batch of these low-carb treats in no time. They’re the perfect companion for a cozy afternoon and a warm cup of coffee.
Ingredients
• ¾ cup / 170g (6 oz) canned pumpkin puree
• 2 teaspoons / 10ml (0.3 fl oz) coconut oil, melted
• 2 large eggs
• ½ teaspoon / 2.5ml (0.1 fl oz) vanilla extract
• 1 teaspoon / 2.6g (0.09 oz) ground cinnamon
• 1 cup / 80g (2.82 oz) shredded, unsweetened coconut
• 1 tablespoon / 8g (0.28 oz) coconut flour
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Line two large cookie sheets with parchment paper.
3. In a large bowl, whisk together the wet : pumpkin puree, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
4. In a separate, smaller bowl, stir together the dry : ground cinnamon, shredded coconut, and coconut flour.
5. Add the dry ingredient mixture to the wet and stir until just combined. Do not overmix. The dough will be thick and sticky.
6. Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
7. Bake for 15 minutes, or until the edges are lightly golden and the centers are set.
8. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Makes: 24 cookies
• Calories: 66 per cookie
• Carbs: 3.16g per cookie
• Fats: 2g (0.07 oz) per cookie
Pro Tips
• For a richer fall flavor, add ¼ teaspoon each of ground nutmeg and ginger to the dry .
• If the dough seems too wet, add an extra teaspoon of coconut flour to help it bind.
• Use a small cookie scoop for uniform, perfectly-sized cookies every time.
• Store these cookies in an airtight container in the refrigerator for up to 5 days; their high moisture content means they stay fresher when chilled.
FAQ
Q: Can I use sweetened coconut for this recipe
A: This recipe calls for unsweetened shredded coconut to keep it low-carb. Using sweetened coconut will increase the sugar and carbohydrate content and result in a much sweeter cookie.
Q: Why is my cookie dough so sticky
A: The dough is naturally thick and sticky due to the high moisture content of the pumpkin puree. This is normal and results in the soft, cake-like texture of the final cookie. If it seems excessively wet, you can add an extra teaspoon of coconut flour as suggested in the pro tips.
Q: How should I store these pumpkin coconut cookies
A: For best results, store the cookies in an airtight container in the refrigerator. Due to their high moisture, chilling them helps them stay fresh for up to 5 days.
Q: Can I add other spices to this cookie recipe
A: Absolutely! For a richer fall flavor, you can add ¼ teaspoon each of ground nutmeg and ground ginger along with the cinnamon to the dry ingredients.
Pro Tips
- Stir the cinnamon, shredded coconut, and coconut flour together before adding them to the wet mix — the dough is thick and this avoids spice pockets.
- Do not overmix. The dough will be thick and sticky, and that is exactly right for these cakey cookies.
- Drop rounded tablespoons of dough about 2 inches apart and bake 15 minutes until the edges are lightly golden and the centers are set.
- Let the cookies cool on the cookie sheets 5 minutes before transferring them to a wire rack.
Frequently Asked Questions
How many cookies does this recipe make?
24 cookies at 66 calories each, with 3.16 g carbs, 2 g fat, and 1.5 g protein.
Are these pumpkin cookies keto-friendly?
Each cookie has 3.16 g carbs, built on canned pumpkin puree, shredded coconut, coconut flour, eggs, coconut oil, and cinnamon — no wheat and no sugar.
Why is my dough so sticky?
It is meant to be — the pumpkin puree and coconut flour make a thick, sticky dough. Drop rounded tablespoons straight onto the cookie sheets.
What makes them cakey rather than crisp?
The shredded coconut and coconut flour absorb the pumpkin puree's moisture, so the cookies bake up soft and cake-like.
Recipe card below.
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Simple Pumpkin Coconut Cookies (Low-Carb)
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- Line two large cookie sheets with parchment paper.
- In a large bowl, whisk together the wet : pumpkin puree, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
- In a separate, smaller bowl, stir together the dry : ground cinnamon, shredded coconut, and coconut flour.
- Add the dry ingredient mixture to the wet and stir until just combined.
- Do not overmix. The dough will be thick and sticky.
- Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 15 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
