Name: The Best Keto Pumpkin Cookies For Fall Baking
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup almond flour; 1/2 cup pumpkin puree; 1 large egg; 1/3 cup granulated monk fruit or erythritol; 1 teaspoon baking powder; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 2 tablespoons melted butter or coconut oil; 1/2 teaspoon ground cinnamon (optional topping)

These keto pumpkin cookies are the ultimate cozy treat when autumn is in full swing. Soft, pillowy, and warmly spiced with cinnamon and nutmeg, each bite captures the essence of fall without the guilt. They’re low-carb, gluten-free, and made with wholesome ingredients, making them perfect for anyone following a ketogenic lifestyle.

What makes these cookies truly special is their melt-in-your-mouth texture paired with the nostalgic flavor of pumpkin pie. Whether you’re sipping on a warm latte or prepping a festive dessert tray, these keto cookies are sure to satisfy your seasonal sweet tooth.

Low in carbs but big in flavor.
Uses real pumpkin puree for authentic taste.
Perfect for fall gatherings, Halloween, or Thanksgiving.
Kid-friendly and freezer-friendly.
No complicated ingredients or tools required.

What Kind of Pumpkin Should I Use?

You’ll want to go with 100% pure pumpkin puree—not pumpkin pie filling. The latter includes added sugars and spices that can throw off the macros and make your cookies too sweet or too wet. Look for canned pumpkin puree with only “pumpkin” listed in the ingredients.

Ingredients for the Best Keto Pumpkin Cookies

Using a short list of pantry staples, these cookies come together quickly and taste like fall in a bite. Here’s what you’ll need and why:

Almond flour – This is your keto-friendly flour base. It adds a soft, cakey texture.
Pumpkin puree – Adds moisture and natural sweetness without raising carbs.
Egg – Helps bind everything together.
Granulated monk fruit or erythritol – Keeps the cookies sweet without the sugar.
Baking powder – Gives the cookies a nice lift.
Pumpkin pie spice – Brings in that warm seasonal flavor.
Vanilla extract – Adds depth and balances the spices.
Butter or coconut oil – Adds fat and richness for that melt-in-your-mouth feel.
Cinnamon (optional topping) – A sprinkle on top makes them extra festive.

How To Make the Best Keto Pumpkin Cookies

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Mix Wet Ingredients

In a medium bowl, whisk together the pumpkin puree, egg, melted butter (or coconut oil), and vanilla extract until smooth.

Step 3: Add Dry Ingredients

To the same bowl, add almond flour, sweetener, baking powder, and pumpkin pie spice. Mix until a soft dough forms.

Step 4: Shape the Cookies

Using a cookie scoop or spoon, drop even-sized mounds of dough onto the baking sheet. Gently press each cookie to flatten slightly.

Step 5: Add Cinnamon Topping

(Optional) Sprinkle a little ground cinnamon on top of each cookie before baking.

Step 6: Bake and Cool

Bake for 12-15 minutes, or until the edges are golden and the centers are set. Let cool on the sheet for 10 minutes before transferring to a wire rack.

How to Serve and Store Keto Pumpkin Cookies

These cookies are best served slightly warm or at room temperature. The batch makes about 12 cookies, perfect for a small gathering or weekly snack stash.

To store: Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze for longer storage—just thaw at room temp before enjoying.

What to Serve With Keto Pumpkin Cookies?

Pumpkin Cream Cold Brew

Pair your cookies with a chilled low-carb pumpkin cream cold brew for the ultimate fall combo.

Sugar-Free Hot Cocoa

A rich, steamy mug of keto-friendly cocoa complements the spices beautifully.

Whipped Cream Cheese Dip

Spread or dip for extra indulgence.

Vanilla Keto Ice Cream

Make a cookie sandwich for dessert night.

Roasted Pecans

Add crunch with a side of spiced nuts.

Keto Pumpkin Spice Latte

A homemade version with almond milk and monk fruit is always a cozy choice.

Apple Cider Vinegar Tonic

Balance the sweetness with something tart and zesty.

If you’re loving these soft keto pumpkin cookies, here are more treats you’ll want to try next:

Whipped Shortbread Cookies Recipe: light, buttery perfection.
Banana Bread Cookies: like banana bread, but better for snacking.
Lemon Churro Cookies: sweet, citrusy, and cinnamon-kissed.
No-Bake Preacher Cookies: ready in minutes, no oven needed.
Chocolate Cherry Cream Pie: for when you want your cookies rich and decadent.

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Let me know in the comments how yours turned out! Did you add chocolate chips or keep it classic? Try a drizzle of sugar-free glaze?

I love hearing how you all make these recipes your own. Questions are always welcome—let’s bake smarter together.

Explore beautifully curated health-boosting drinks and keto treats on NoraNosh Recipes on Pinterest and discover your new go-to seasonal favorites.

The Best Keto Pumpkin Cookies For Fall Baking

Author: Nora
Total Time: 25 minutes
Yield: 12 cookies

Print Recipe

Description

Ready for fall’s coziest cookie that’s low in carbs but high in seasonal flavor? These soft and fluffy keto pumpkin cookies deliver all the warmth of cinnamon, nutmeg, and real pumpkin without the sugar crash. Perfect as a quick breakfast, healthy snack, or easy dessert idea, they’re naturally gluten-free and ideal for anyone seeking low-carb or ketogenic food ideas. Whether you’re prepping for Halloween or just craving autumn comfort, this easy recipe is your next go-to for clean, satisfying bites.