These soft and chewy keto pumpkin spice cookies are sure to satisfy that pumpkin craving as well as delight the kiddos! A treat for even the non pumpkin fans!
Join the Facebook Recipe and Support Group
Sign up for FREE keto recipes and support delivered straight to your inbox
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Please see full Disclaimer.
Keto Pumpkin Spice Cookies
Pumpkin, pumpkin, pumpkin, right? I know, I know! But, I mean, come on!! IT’S PUMPKIN!
I don’t know what it is about pumpkins, but the moment fall hits that is all you see. I’m totally fine with it because I happen to LOVE pumpkin.
And I imagine you do too or you wouldn’t be here checking out these keto pumpkin spice cookies!
But not everyone does. In fact, my very own hubby does NOT like pumpkin. I don’t even get it. BUT I’ll let you in on a little secret. I made him try one of these cookies and he actually gave it a thumbs up. And coming from someone who does not like pumpkin, that was a pretty big compliment.
So, let’s talk pumpkin!
Is Pumpkin Keto?
It most certainly is. Did you know that 1 cup of pumpkin has 9 grams of net carbs. And 1 cup of pumpkin puree has about 12 grams of net carbs. This recipe uses only 1/2 cup AND makes 30 cookies, so it is pretty minimal.
Not only is pumpkin keto, but it has a million health benefits as well – including a delightful amount of beta carotene.
Are These Keto Pumpkin Spice Cookies Soft or Crunchy?
If you are a crunchy cookie type of person, then these cookies are not for you!
If you are a soft and chewy cookie type of person, then keep on reading!
My goal was to make them almost sponge-like but with a slightly denser consistency and that is exactly what they turned out like.
So, to answer the question, definitely soft!
How To Store Low Carb Pumpkin Cookies
Easy Peasy! Just pop them in a glass airtight container and throw it in the fridge!
They should comfortably last for 3-4 days and stay as fresh as day 1!
How to Make Powedered Sweetener
Do you want to know how to make your own powdered sweetener? It’s super easy and probably a lot cheaper than buying some.
Be sure to check out the quick video tutorial below!
Kitchen Essentials for Keto Pumpkin Spice Cookies
Nothing too fancy needed here!
How To Make Keto Pumpkin Spice Cookies
Are you ready to make these delicious low carb pumpkin cookies? Great – let’s go!
Gather your ingredients to start with!
Make sure your butter and cream cheese are room temperature. If you forgot to set them out like I do ALL the time, you can microwave them for a VERY short time. I’m talking like 10-15 seconds TOPS! You don’t want them melted, only soft.
In a large bowl, add butter, cream cheese, egg, pumpkin and vanilla.
Using hand beaters, beat them until well combined. You don’t need to overmix the batter, just mix long enough to where it looks like everything is mixed together nicely.
In a separate bowl, combine almond flour, pumpkin spice, baking powder and salt. Mix well.
Add dry ingredients to wet ingredients and continue beating with hand beater until nicely mixed.
Cover and cool the dough in the fridge for about 10 minutes. It is going to be sticky, but this will help a little bit.
Using a small scoop (or your fingers), put little dollop balls onto a baking sheet. The dough WILL be sticky. Totally fine. You can use a little water on your hands to help if needed.
Sprinkle with a touch of cinnamon/sweetener topping.
Bake for 13-15 minutes and BOOM, your cookies are done!
Other Delicious Pumpkin Recipes From The Keto Option
Keto Chocolate Chip and Pumpkin Muffins
Pumpkin Chocolate Chip Pecan Bars
Keto Pumpkin Spice Cookies
Ingredients
- 2 tablespoons butter, room temperature
- 2 ounces cream cheese, room temperature
- 1/2 cup pumpkin puree
- 1 egg
- 1/2 cup powdered low carb sweetener (I prefer Lakanto monk fruit)
- 1 teaspoon vanilla
- 3 cups almond flour
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Topping
- 1 tablespoon low carb sweetener (I prefer Lakanto monk fruit)
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, beat butter, cream cheese, pumpkin, egg, and vanilla using hand beaters.
- In a separate bowl, combine almond flour, pumpkin spice, baking powder and salt. Mix well.
- Add dry ingredients to wet ingredients and continue beat with hand beater until nicely mixed.
- Cover and cool dough in fridge for 10 minutes. It is going to be sticky, but this will help a little bit.
- Using a small scoop (or your fingers), put little dollop balls onto a baking sheet. The dough WILL be sticky. Totally fine. You can use a little water on your hands to help if needed.
- Sprinkle with cinnamon/sweeter topping.
- Bake for 13-15 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
30Serving Size:
1 cookieAmount Per Serving: Calories: 85 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 10mg Sodium: 27mg Carbohydrates: 3g Net Carbohydrates: 1.5g Fiber: 1.5g Sugar: 1g Sugar Alcohols: 0g Protein: 3g
