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.
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)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Add almond flour, sweetener, baking powder, and pumpkin spice. Mix into a soft dough.
4. Drop spoonfuls of dough onto the baking sheet and lightly flatten each cookie.
5. Sprinkle cinnamon on top if desired.
6. Bake for 12–15 minutes until edges are golden.
7. Let cool on the sheet for 10 minutes, then transfer to a rack.
Notes
For extra softness, don’t overbake—check them at 12 minutes.
Store cooled cookies in an airtight container to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 1g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: keto pumpkin cookies, low carb dessert, fall baking, healthy snack, sugar-free cookies