Now you can enjoy all of the best fall flavors with these Gluten Free Pumpkin Cookies all while staying on track since they're Keto approved! Satisfy that pumpkin craving sweet tooth with this simple keto cookie recipe. You only need 8 ingredients and a little over 20 minutes before you're snacking on a batch of these delicious Keto Gluten Free Pumpkin Cookies.
If you're like me in your fan of all of the fall-flavored desserts we are going to love these low-carb pumpkin cookies just like you'll love these Paleo pumpkin donuts. These are the perfect kind of desserts to enjoy when you have a dessert hankering but don't want to overindulge or veer off your keto diet.
Pumpkin flavored anything is a fall season favorite and this low carb cookie recipe will quickly climb to the top of your baking list. These gluten-free pumpkin cookies are so great, even the gluten loving folks can't keep their fingers off of them!
Why you'll love this Keto Pumpkin Cookie Recipe
- Simple to make and no need to chill the cookie dough before baking
- Ingredients are easy to find
- You can make a double batch very easily and have plenty for later
- They're gluten free (wheat free)
- Made with a natural sugar substitute with 0 calories - no added granulated sugar
Get more info on these gluten free soft keto pumpkin cookies ingredients in the recipe card below.
- Almond Flour - make sure to use a fine almond flour, not an almond meal or you'll end up with gritty cookies!
- Pumpkin Puree
- Baking Powder - always check that your baking powder is gluten free, some brands have been hiding gluten in there.
- Vanilla Extract
- Monk Fruit Sweetener
Preheat the oven to 350F and line a cookie sheet with parchment paper before setting it aside.
Whisk together flour, baking powder, and the monk fruit sweetener in a large bowl.
Melt the butter in a medium-sized mixing bowl. Add pumpkin puree, vanilla, and egg to the melted butter and mix until everything is well incorporated.
Pour the wet ingredients into the bowl with dry ingredients, and using an electric mixer, mix until well incorporated.
Roll the pumpkin cookie dough into one-inch balls and place them on a baking sheet. It's normal for the dough to still feel wet.
Mix together the topping ingredients in a small mixing bowl.
Use a jar or your fingers to press the balls flat.
Sprinkle the topping mixture on top of the flattened cookie dough balls.
Bake cookies for 10-12 minutes in the oven. Remove from the oven and let cool before enjoying the best low carb pumpkin cookies you've ever had!
Tips and Variations
- While I haven't personally tried and tested this recipe out with a different flour, if you're out of almond flour, try coconut flour or another gluten free flour blend to keep these pumpkin cookies wheat flour free. Just make sure your other option would fit into the keto parameters that you need as well.
- If you want more pumpkin flavors, add some pumpkin pie spice to the pumpkin puree, or add it to the topping mixture that you make to sprinkle on top.
- Be sure to use pumpkin puree, not pumpkin pie filling- they're completely different and the filling is not keto friendly. You'd run your pumpkin spice keto cookies with this kind of mistake, so pay close attention to the labels on the cans.
- If you're having trouble getting equal, even sized cookie dough balls, I suggest trying a cookie scoop or ice cream scoop to get the dough from the mixing bowl.
- If you prefer, you can mix the wet ingredients using a stand mixer and then when you add the dry ingredients from the separate bowl, it will keep mixing it all together for you. Just be sure to scrape the walls of the mixing bowl so everything gets well incorporated.
- Using butter helps us get to the appropriate fat macronutrients that we want with this recipe. However, if you want to swap this out, you can use coconut oil in its place. I have not tried or tested this recipe with that substitution though, but you are more than welcome to try it out. Let us know what you think.
- You can also use the bottom of a kitchen drinking glass to flatten out your cookies. Enjoy your favorite cocktail in a glass while baking and just use the bottom of your cup to flatten them out, win-win! It's important not to skip this step of flattening your cookie dough out. These cookies don't spread out much when you bake them, so if you don't flatten them out to an appropriate thickness they may not bake thoroughly and you can end up with unevenly baked cookies. They may need more baking time to make sure they get baked all the way through and then you risk burning the tops and will most likely burn the bottoms of the cookies. So, make sure that you flatten them out some!
Leftover soft pumpkin cookies can be kept in an airtight container at room temperature for up to 3-5 days. Our sugar-free pumpkin cookies never seem to last that long though. Once I make a batch they get devoured in no time!
Can I Freeze These?
You bet! Sometimes I like to make a big batch of these cookies and freeze some for later. Once the easy keto pumpkin cookies have cooled off to room temp, transfer them to a freezer bag and freeze for up to 2-3 months.
I suggest removing them from the freezer and letting them thaw overnight before enjoying again. I do NOT recommend microwaving them to try to thaw them out faster, this will only dry out your cookies.
Do I have to use canned pumpkin puree?
No way! Feel free to ditch the canned stuff and make a DIY version. If you have a fantastic homemade pumpkin puree recipe that you enjoy using for all of your keto pumpkin recipes, by all means, use that puree recipe!
Just make sure to check the ingredients that you used to make the puree to make sure that they're still gluten free and keto friendly if that's something that you're looking to keep in line with when making these delicious soft cookies that are made with gluten free ingredients and are made with keto principles in mind.
Do I have to use monk fruit sweetener?
I like to use this kind of sweetener when baking gluten free and keto recipes. I think it gives just the right amount of sweetness while staying within my baking dietary guidelines. But if you want to swap this out, you can try another keto approved sugar free sweetener. I suggest trying erythritol for the sweetener in this recipe if you don't want to use monk fruit.
However, I do want to note that I do NOT suggest using Xylitol in cookie recipes. It doesn't seem to work out right with the rest of the ingredients and you'll end up with crumbly cookies that don't hold well together.
What else can I add in?
While I must say that I enjoy these fantastic pumpkin cookies just how they are, sometimes it's nice to mix things up, am I right?! If you have keto friendly chocolate chips, they'd be a great addition to these keto pumpkin spice cookies. Adding some chocolate chunks would make some keto pumpkin chocolate chip cookies that I know would be a hit at bake sales and fall festivals!
Plus, as I suggested in the variations, it would be nice to add a little more pumpkin flavor to these cookies. To do this, I suggest using my homemade pumpkin pie spice recipe for best results. And, as always, check your spices to ensure that they're truly gluten free without any hidden gluten or other ingredients you're trying to avoid.
Other Pumpkin Desserts
Sage Pumpkin Pasta (not keto though)
Gluten Free Pumpkin Coffee Cake with Cream Cheese (also not keto, but guys, it's so incredible!)
Gone are the days where you have to watch everyone else enjoy all those pumpkin muffins or pumpkin bread while you wish you had some kind of keto friendly and gluten free pumpkin cookies to share. Now, you can make these delicious pumpkin cookies that are not only gluten free, but also keto approved and be able to indulge just as everyone else does!
Keto Pumpkin Cookies
These delicious keto pumpkin cookies are a simple to make fall treat!
- 1 ½ cups Almond Flour
- ¼ cup Butter salted
- ¾ cup Pumpkin Puree
- ½ teaspoon Baking Powder
- 1 teaspoon Vanilla
- 1 large egg
- ½ cup monk fruit sweetener
- 1 TBS monk fruit sweetener
- 2 teaspoon cinnamon
Preheat oven to 350 degrees F. Line baking sheet with parchment and set aside
In a large mixing bowl, whisk together flour, baking powder, and sweetener.
In a medium bowl melt butter. Add pumpkin vanilla, egg to butter and mix until well incorporated.
Pour wet ingredients into the bowl with dry ingredients, mix until well incorporated.
Roll dough into one inch balls and place on a baking sheet. (Dough will be wet)
Press balls flat with the bottom of a jar or fingers.
In a small bowl mix together topping ingredients.
Sprinkle the topping mixture on top of the cookies.
Bake for 10-12 minutes. Store leftovers in an airtight container for 3-5 days
You can use any sugar substitute, or regular sugar if not doing keto.