Delicious spiced keto pumpkin cookies will warm your heart and tummy with pumpkin spice and rich sugar-free chocolate. A fabulous low carb, gluten-free cookie perfect for fall or any Christmas treat table.
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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.
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe. Or PIN it here for later!
Before I ate keto-style, a temptation I often gave into was the pumpkin chocolate chip muffin top cookie. You know those 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!
I love pumpkin and pumpkin spice. 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.
As this recipe reminds her of a sugar-filled cookie she had at camp, 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.
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.
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. Remove the gooey insides and scrape with a spoon. 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!– Charlie Brown, Charles M. Schulz
To make keto pumpkin cookies you’ll need:
- a large bowl
- mixer, hand or standing
- a spatula
- cooling racks
- cookie baking pans
- parchment paper or silicone baking mats
- melted butter
- powdered sweetener (such as Swerve Confectioners)
- pumpkin purée
- large eggs
- vanilla extract
- xanthan gum
- finely ground almond flour blanched
- baking powder
- pumpkin pie spice
- sugar-free chocolate chips (Lily’s or ChocZero)
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.– Unknown
Pumpkin spice and all things nice
I love these cookies because, one, they’re packed with pumpkin spice and 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. After that, we move into summer and tend and watch the pumpkins grow.
In fall, you harvest the pumpkins and carve the large ones. Then I love to plan all the fall pumpkin desserts for 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!
Need more Christmas cookies? These are some of my favorites!
? More keto cookie recipes
- Coconut Macaroons
- Butter Spritz Cookies
- Gingerbread Cookies
- Thumbprint Peanut Butter Cookies
- Low Carb Lemon Cookies
- Chocolate Truffles
- Cranberry Orange Shortbread Cookies
- Pumpkin Cookies
- Preheat the oven 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. Press down to shape.
- 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.
Servings 24 Amount Per Serving: 1 cookie Calories 94 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
Nutrition Information:Yield: 24
Amount Per Serving: Calories: 94Unsaturated Fat: 0g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.