These easy keto pumpkin cookies are packed with delicious autumn flavours! They are moist and chewy and topped with a sugar free cream cheese frosting. Enjoy one with your afternoon cuppa or serve 2 to 3 as a sugar free dessert. Low carb and gluten free.
A lot of you have been asking me for more nut free keto recipes recently. So here they are - low carb pumpkin cookies made with coconut flour!
I always get excited when October comes around because it means that pumpkin season is in full swing. I have a lot of Keto Pumpkin recipes on my website already, but this healthy pumpkin cookies recipe was definitely still missing.
These soft pumpkin cookies have that wonderful classic pumpkin dessert flavor we all love. There's cinnamon, vanilla and a hint of other spices such as ginger, nutmeg and allspice. Your kitchen will smell incredible when they are in the oven.
In terms of texture, my sugar free pumpkin cookies are soft and moist, almost like mini cakes. Whilst blanched almond flour is great to make crunchy cookies, coconut flour naturally lends itself to softer bakes. The cookies taste delicious all on their own, but the cream cheese topping takes them to the next level.
They are also very low in carbs - only 0.9g net carbs per cookie.
Ingredients for low carb pumpkin cookies
I took my 5 ingredient coconut flour cookies as a starting point and added pureed pumpkin and spices. Here are the ingredients:
- Coconut flour - If possible, measure your coconut flour with a scale instead of cups. It's a lot more precise. Coconut flour absorbs a lot of liquid and if you load up the cup too much the cookies may end up dry.
- Pumpkin puree - Use canned unsweetened pumpkin puree, not a ready-made pumpkin pie mix. You could even make your own homemade pumpkin puree.
- Sweetener - I used a granulated golden monk fruit sweetener. A white granulated erythritol, xylitol or allulose would also work well. For the frosting the sweetener must be powdered (and white) or it would taste grainy.
- Butter - Should be very soft, for both the cookie dough and the frosting. I heated my fridge cold butter in the microwave for 30 seconds.
- Eggs - I always use large, room temperature eggs in baked low carb recipes. It helps with a better rise.
- Pumpkin spice mix - This is a mix of cinnamon, ginger, nutmeg, allspice and cloves. I've given amounts of each in the recipe card if you want to make your own Keto Pumpkin spice mix.
- Vanilla extract
- Baking powder
- Cream cheese - I used Philadelphia.
How to make soft keto pumpkin cookies
Stir together all ingredients for the cookie dough in a bowl using a fork.
Let the cookie dough sit for a few minutes so the coconut flour can absorb the moisture.
Then, roll into a ball and cut into 8 slices.
Separate each slice into two and roll small balls. Place on a cookie sheet lined with parchment paper.
Use a dessert spoon to flatten into a cookie shape and make hollows into the tops.
Pumpkin cookies don't rise much, so you want to shape them exactly how you want them.
Bake for 12 minutes. The cookies will be very soft and fragile when fresh out of the oven, but firm up as they cool down. Don't be tempted to over-bake!
Now, make the sugar free cream cheese frosting. With an electric mixer, blend very soft butter, cream cheese, powdered sweetener and ½ teaspoon vanilla extract until well-combined.
Note - my cream cheese was fridge cold, that's why the frosting was ready to use straight away. If your cream cheese is room temperature as well, you may need to cool the frosting in the fridge before it's ready to use.
Pipe or spoon the frosting onto the fully cooled Keto Pumpkin cookies. (You probably won't need all of the frosting - I had some left over.)
Sugar Free Icing
Don't feel like frosting? I've got you!
Simply use the icing I developed for my vanilla coconut flour cake - it contains heavy cream (or almond milk), powdered sweetener and vanilla extract.
If you make icing, there's no need to make hollows into the tops of the cookies.
Recipe variations for sugar free pumpkin cookies
Jazz up the frosting: Add 1 tablespoon pumpkin puree for a proper pumpkin frosting!
Almond flour pumpkin cookies: I would use 1 cup or 100 grams of almond flour and only one egg. (Note I have not tried this yet myself). You may also want to increase the oven time to up to 15 minutes.
Dairy free: Simply replace the butter with coconut oil in the cookie dough. Use dairy free cream cheese and dairy free butter in the frosting.
Keto Pumpkin chocolate chip cookies: Chocolate and pumpkin go very well together! Add a handful sugar free chocolate chips to the cookie dough.
Store Keto Pumpkin Cookies in the fridge for up to 3 days.
Freeze the cookies without frosting for up to 3 months. Defrost, then add the frosting straight before serving.
More pumpkin recipes
Do you like this easy pumpkin cookie recipe? Then you may also enjoy these desserts:
A classic made dairy free and uber healthy: sugar free pumpkin pie.
This low carb pumpkin cheesecake tastes amazing with my salted caramel sauce.
Moist and fluffy healthy muffins, also made with coconut flour.
And here are some more healthy pumpkin recipe ideas to try:
Fudgy Sugar Free Pumpkin Brownies - Incredibly fudgy!
Keto Coconut Pumpkin Porridge - This is such a healthy breakfast choice for fall, and it's dairy free, too!
Pumpkin Cheesecake Muffins - The classic pumpkin flavors combined in a muffin.
Healthy Pumpkin Bars with Cream Cheese Frosting - This easy keto recipe is perfect when you have a larger crowd coming over.
Fluffy Pumpkin Mousse - One of my fave low carb recipes - super creamy and so, so easy!
Tried this recipe? Give it a star rating below!
Low Carb Keto Pumpkin Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- ⅓ cup coconut flour 40g
- ⅓ cup butter very soft, 75g
- ⅓ cup pumpkin puree 66g
- 2 eggs large
- 3 tablespoon golden monk fruit sweetener use 4 tablespoon for a sweeter cookie
- 2.5 teaspoon pumpkin spice or 2 teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, pinch of cloves
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- Preheat the oven to 180C (160C Fan) / 350F and line a cookie sheet with parchment paper.
- Stir together all ingredients for the cookie dough in a bowl using a fork.
- Let the cookie dough sit for a few minutes so the coconut flour can absorb the moisture. Then, roll into a ball and cut into 8 slices.
- Halve each slice and roll into two small balls. Place the dough balls on a cookie sheet. Use a dessert spoon to flatten into a cookie shape and to make hollows into the tops.
- Bake for 12 minutes. The cookies will be very soft and fragile when fresh out of the oven, but firm up as they cool down.
Cream Cheese Frosting
- With an electric mixer, blend very soft butter, cream cheese, powdered sweetener and vanilla extract until well-combined.
- Pipe or spoon onto the fully cooled cookies.
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