Soft & chewy keto pumpkin cookies pack warm spice flavor and real pumpkin puree into every bite. Almond flour keeps the crumb tender while erythritol and liquid stevia handle the sweetness. Ready in under 20 minutes, they're the guilt-free way to celebrate the season.
When the first crisp autumn breeze rolls in, the craving for all things pumpkin spice is undeniable. But what if you’re keeping things low-carb? Say hello to your new favorite fall treat! These soft, chewy Keto Pumpkin Cookies are packed with warm spice flavor, made with simple ingredients like almond flour and real pumpkin puree. They’re the perfect guilt-free way to celebrate the season, ready in under 20 minutes!
Ingredients
• What You’ll Need
• 1 ½ cups / 168g (5.9 oz) almond flour, finely ground
• ¼ cup / 57g (2.01 oz) salted butter, softened
• ½ cup / 122g (4.3 oz) canned pumpkin puree, not pumpkin pie filling
• 1 large egg, at room temperature
• ¼ cup / 48g (1.69 oz) erythritol, or your preferred granular sweetener
• 25 drops liquid Stevia, or to taste
• 1 teaspoon / 5ml (0.2 fl oz) vanilla extract
• ½ teaspoon / 2g (0.07 oz) baking powder
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C and line two baking sheets with parchment paper.
3. In a medium bowl, whisk together the dry : almond flour, erythritol, and baking powder.
4. In a separate large bowl, beat together the wet : softened butter, pumpkin puree, egg, vanilla extract, and liquid stevia until smooth and well combined.
5. Gradually add the dry ingredient mixture to the wet , mixing on low speed until a soft dough forms. Do not overmix.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies do not spread much, so gently flatten the tops with the back of a spoon for a more traditional cookie shape.
7. Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Size: 1 cookie
• Makes: 15
• Calories: 104
• Carbs: 2.99g
• Fats: 1.3g (0.05 oz)
• is an estimate and may vary based on the exact used.
Pro Tips
• Blot your pumpkin puree! Place the puree between two paper towels and press gently to remove excess moisture. This prevents the cookies from being too cakey or wet.
• For the best texture, ensure your cold like the egg and butter are at room temperature before mixing. This helps them combine evenly into a smooth dough.
• Let the cookies cool completely on the wire rack. Almond flour cookies are very delicate when warm and will firm up as they cool, developing the perfect chewy texture.
• Feel free to add mix-ins like sugar-free chocolate chips, chopped pecans, or walnuts. Fold them in gently at the end before scooping the dough.
FAQ
Q: Why are my keto pumpkin cookies so cakey
A: Your cookies might be too cakey if the pumpkin puree has too much moisture. For a chewier, less cake-like texture, the recipe recommends blotting the pumpkin puree with paper towels to remove excess water before mixing it into the dough.
Q: Do these keto pumpkin cookies spread when baking
A: No, these cookies do not spread much on their own. For a more traditional cookie shape, you should gently flatten the tops of the dough balls with the back of a spoon before baking.
Q: Can I use a different keto sweetener
A: Yes, the recipe notes you can use your preferred granular sweetener in place of erythritol. Adjust the amount based on the sweetness level of your chosen product.
Q: How do I get the best chewy texture
A: For the perfect chewy texture, ensure your butter and egg are at room temperature before mixing. Also, allow the cookies to cool completely on a wire rack after baking, as they will firm up significantly as they cool.
Pro Tips
- Use canned pumpkin puree, not pumpkin pie filling — the pie filling is pre-spiced and sweetened and will throw off both the flavor and the macros.
- Beat the softened butter, pumpkin puree, egg, vanilla, and liquid stevia until smooth before gradually adding the almond flour mixture, and don't overmix.
- These cookies do not spread much, so gently flatten the tops with the back of a spoon before baking for a more traditional cookie shape.
- Let the cookies cool completely on the wire rack — almond flour cookies are very delicate when warm and firm up as they cool, developing the perfect chewy texture.
Frequently Asked Questions
How many carbs are in these pumpkin cookies?
Each of the 15 cookies has 104 calories with 2.99 g carbs, 3.1 g protein, and 9.8 g fat.
Can I use pumpkin pie filling instead of puree?
No — the recipe calls for canned pumpkin puree, not pumpkin pie filling. The pie filling adds sugar and spices that change the dough.
Why do my cookies fall apart?
They were moved too early. Almond flour cookies are delicate when warm — cool them 5 minutes on the sheet and completely on the rack.
Why does the recipe use two sweeteners?
The 1/4 cup of erythritol plus 25 drops of liquid stevia give rounded sweetness without the carbs of sugar; the blend keeps each cookie under 3 g carbs.
Recipe card below.
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- Instant Pot Keto Carrot Cake
Soft & Chewy Keto Pumpkin Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the dry : almond flour, erythritol, and baking powder.
- In a separate large bowl, beat together the wet : softened butter, pumpkin puree, egg, vanilla extract, and liquid stevia until smooth and well combined.
- Gradually add the dry ingredient mixture to the wet , mixing on low speed until a soft dough forms.
- Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies do not spread much, so gently flatten the tops with the back of a spoon for a more traditional cookie shape.
- Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Let the cookies cool completely on the wire rack. Almond flour cookies are very delicate when warm and will firm up as they cool, developing the perfect chewy texture.
