It’s no trick… Keto pumpkin cookies are the perfect Halloween treat! These low-carb sugar cookies are sure to get you in the spooky spirit.
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Keto Pumpkin Cookies
Halloween is such a fun time of year! The weather is changing, Jack-O-Lanterns brighten up front porches around the neighborhood, and pretty much every kid is talking non-stop about candy.
Of course, if you follow a Keto or low-carb way of eating, you’re probably looking for some other options to indulge your sweet tooth during spooky season. I recommend treating yourself to these Keto pumpkin cookies!
The base of this recipe is a soft, chewy, Keto-friendly sugar cookie. Next, we’ll use a pumpkin-shaped cookie cutter, toss them in the oven, then top with orange icing to complete the look!
The entire process, including chill time, takes less than an hour. It’s fast, it’s delicious, and it’s sure to put you in the Halloween spirit.
These cookies are great to enjoy throughout the month, or you can make a batch to nibble on as you pass out candy. They’re one of my favorite ways to treat myself so I don’t end up reaching for one of those candy bars!
Why Should You Chill The Keto Cookie Dough?
Chilling the dough is important for two reasons. I know it can be tempting, but don’t skip this step!
First, it’s great for the cookie texture. You’ll get the softest, chewiest cookie this way. To me, that alone makes it worth the wait.
Second, it keeps the cookies from spreading too much as they bake. This is crucial for keeping that adorable and festive pumpkin shape!
How Many Carbs In Keto Pumpkin Shaped Cookies?
Your typical sugar cookie is going to have between 25 and 30 grams of carbohydrates. And, as the name suggests, most of those will come directly from sugar.
This Keto-friendly recipe, on the other hand, only has 2 net carbs per serving! Using low-carb flours and sugar substitutes is my favorite trick for enjoying a little treat (get it?)
Variations For Halloween Sugar Cookies
If you ask me, sugar cookies are all about having some fun. Now that you have a Keto-friendly way to make them, let’s see what else you can do with this recipe!
Want to try out some different shapes? Ghosts, cats, or witches hats are all fun shapes you can find pretty easily. You can mix up different color icings for decorating them as well.
Or how about decorating your pumpkin cookies? Before you add the food coloring, separate some of the icing into a plastic baggie and add black food coloring.
Once you’ve applied the orange icing, snip off the corner of the baggie with the black icing and get creative! You could add lines to your pumpkin, draw your best Jack-O-Lantern, or write a spooky message.
Can You Store Keto Pumpkin Cookies?
You bet! These are a great treat to make ahead of time and enjoy throughout the week.
I recommend storing your cookies in an airtight container in the refrigerator for maximum freshness. They will stay fresh for about five days… assuming they aren’t long gone before then!
How To Make Keto Pumpkin Cookies
In a mixing bowl, combine all of the cookie ingredients until smooth.
Place the dough into the fridge to chill for 30 minutes.
Preheat the oven to 350 degrees.
Roll the dough out between two sheets of parchment paper until it’s about ¼ of an inch thick.
Use a pumpkin-shaped cookie cutter to cut out the cookies, then place on a parchment lined baking sheet.
Bake for 12-15 minutes until browned and cooked through.
Let the cookies cool to room temperature.
Mix together the confectioner sugar substitute and the heavy whipping cream as needed until the icing reaches your desired consistency.
Stir in red and yellow food coloring to achieve your desired shade of orange.
Spread the icing over the cookies.
Other Dessert Recipes From The Keto Option That You Might Like
Keto Halloween Rice Krispie Treats
Keto Pumpkin Cookies
Equipment
Ingredients
Cookies
- 1¼ cup almond flour
- 4 tablespoons coconut flour
- 8 tablespoons butter unsalted and softened
- ¼ cup low carb granulated sweetener
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- Pumpkin shaped cookie cutter
Icing
- 2-4 tablespoons heavy whipping cream as needed
- Red and yellow food coloring
- 1 cup swerve confectioner sugar substitute
Instructions
- In a mixing bowl, combine all of the cookie ingredients until smooth.
- Place the dough into the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees.
- Roll the dough out between two sheets of parchment paper until it’s about ¼ of an inch thick.
- Use a pumpkin-shaped cookie cutter to cut out the cookies, then place on a parchment lined baking sheet.
- Bake for 12-15 minutes until browned and cooked through.
- Let the cookies cool to room temperature.
- Mix together the confectioner sugar substitute and the heavy whipping cream as needed until the icing reaches your desired consistency.
- Stir in red and yellow food coloring to achieve your desired shade of orange.
- Spread the icing over the cookies.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.