Delicious keto pumpkin cookies will warm your heart and tummy with pumpkin spice and rich chocolate. A fabulous low carb, gluten-free cookie perfect for fall or any Christmas treat table.
Why keto pumpkin cookies?
Do you love the combination of pumpkin, spice, and chocolate? If you don’t, well, I’m not sure we can be friends anymore.
Kidding. However, it’s true pumpkin cookies are some of my favorites.
Before I ate keto, a true temptation I often gave into was the pumpkin chocolate chip muffin top cookie at the grocery store. I’d buy them for office food days, for my husband (I’d say in my head), or for a treat for the kids. Obviously, they were really for me!
We nearly always grow our own pie pumpkins in our little garden in the backyard, and I’m always trying to find new fun recipes to use them in. Pumpkin pie, a good pumpkin cheesecake, or pumpkin cookies, you can tell our family is into the pumpkin sweets for the season! The challenge then is how to make them healthier and fit into a keto or low carb lifestyle.
My daughter is usually one of my main taste testers because she eats gluten-free, sugar-free for health reasons, and she’s requested these multiple times lately. Yesterday she somehow connived to eat them for breakfast and was very proud of her victory in that corner. Let’s just say we were running really late for school…
All this to say, I really like these keto pumpkin cookies and actually like them more than that old muffin top version.
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Family traditions: home-grown pumpkin
As I said, I love a good garden and grew up having one every year. I love that garden every year, and my father is the mastermind behind it. In addition, he is one of the most organized people you will ever meet, and his gardens are always well-planned, automatic drip-line watered, and well-taken care of.
I learned to love my garden from him, but my organization and follow-through are definitely not quite on par with his!
Nevertheless, we have a respectable garden each year. I enjoy getting to pass that tradition and love for growing things to my own kids. If you’d like to see what I like to grow in a keto-friendly garden see the article here.
How to make pumpkin purée
So how do you make your own pumpkin purée for keto pumpkin cookies? Actually, it’s super-easy but can be hugely impressive.
First, all you do is cut the pumpkin (we call them pie pumpkins) in half and remove the gooey insides. Save the seeds if you like and salt and toast those to snack on later!
Second, place each pumpkin half open-side down on a baking sheet. They’re placed this way so the air and moisture are trapped inside the pumpkin to steam as it bakes. Then place the baking sheet with pumpkin halves in a 350 degree (Fahrenheit) preheated oven for about an hour.
To test the pumpkin, pull it out of the oven and lightly tap on the outside skin. The inside pumpkin flesh should be soft and start to fall away from the skin. Next, turn the pumpkin halves over and spoon the soft pumpkin insides into a good blender or food processor. Last, process for about 40 seconds until it becomes a smooth purée.
If you use a blender you may have to push the pumpkin down into the blades several times to completely process. Just be sure to turn off the blender to do this unless it has a special tamper for that purpose!
It’s the Great Pumpkin! He’s rising out of the pumpkin patch!
How to make keto pumpkin cookies
As always, begin by gathering all the ingredients. Second, preheat the over to 325 degrees Fahrenheit and get out two baking pans and prepare them to bake the cookies with parchment paper or silicone baking mats. It’s easiest to use a hand or standing mixer to blend together the butter, sweetener, pumpkin purée, and vanilla extract.
After that, add in the eggs one at a time, beating to combine thoroughly after each addition. Then, on top of the blended wet ingredients pour in the almond flour, baking powder, salt, cinnamon, and pumpkin pie spice. Start on a slow speed and mix until the dough starts to come together and the ingredients combine. Next, sprinkle the xanthan gum evenly over the mixture and beat to combine.
Now, stir in the chocolate chips and drop balls of dough (about a tablespoon each), 2 inches apart on the baking sheets. Bake 12-14 minutes or until done.
Tips and other options
Important tip: Let the cookies cool on the pan for at least 20 minutes before removing them to the cooling rack. Otherwise, they are likely to fall apart. I suggest this with any gluten-free cookie recipe.
Optional: After the cookies have cooled, melt an additional half cup of sugar-free chocolate chips in the microwave for thirty seconds at a time, stirring after each session. Once they’re completely melted, dip the cooled cookies half-way in the melted chocolate and then return them to the cooling rack to set. Yum!
What do you get when you drop a pumpkin? Squash.
Pumpkin spice and all things nice
I love these cookies because, one, they taste fabulous. Two, they transition well from fall to Christmas, although I could really just eat them at any time.
Do you continue pumpkin at Christmas? We always have a pumpkin pie and sometimes a pumpkin cheesecake for Christmas day, amongst the other desserts. And why not?
Indeed, pumpkins are really an all year cycle in my life. In spring, I look at the seed catalogs and plan the garden. Then, I plant the garden. Next, we move into summer and tend and watch the pumpkins grow.
In fall, you harvest the pumpkins, carve the large ones, and plan all the fall pumpkin desserts to spread throughout the winter season and holidays.
So, there you have it. Here’s to the fabulous and versatile pumpkin!
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Eat your pumpkin!
Keto Cranberry Orange Shortbread Cookies!
Need more Christmas cookies? These are some of my favorites!
Keto Pumpkin Cookies
- 8 tbsp melted butter
- 1 cup powdered sweetener Swerve Confectioner's
- 3/4 cups pumpkin purée
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp xanthan gum
- 2 1/2 cups finely ground almond flour blanched
- 2 tsp baking powder
- 1 tbsp cinnamon
- 1 tbsp pumpkin pie spice
- 1 cup sugar free chocolate chips
- Preheat the over to 325 degrees Fahrenheit and prepare two baking pans with parchment paper or silicone baking mats.
- Use a hand or standing mixer to blend together the butter, sweetener, pumpkin purée, and vanilla extract.
- Add the eggs one at a time, beating to combine thoroughly after each.
- On top of the blended wet ingredients pour in the almond flour, baking powder, salt, cinnamon, and pumpkin pie spice. Mix together slowly until the dough starts to come together.
- Sprinkle the xanthan gum evenly over the mixture and beat to combine.
- Stir in the chocolate chips
- Drop balls of dough about a tablespoon each, 2 inches apart from each other on the baking sheets.
- Bake 12-14 minutes or until done.
- Let the cookies cool on the pan for at least 20 minutes before removing to the cooling rack.
- Optional: Melt an additional half cup of sugar-free chocolate chips in the microwave for thirty seconds at a time, stirring after each time. Once completely melted, dip the completely cooled cookies half-way in the melted chocolate and return to the cooling rack to set.
|Amount Per Serving: 1 cookie|
|Total Fat 8 g|
|Saturated Fat 4 g|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 26 mg|
|Sodium 165 mg|
|Potassium 10 mg|
|Total Carbohydrate 5 g|
|Dietary Fiber 3 g|
|Sugars 1 g|
|Protein 2 g|
|Net Carbohydrate 2 g|