These Keto Pumpkin Cookies combine pumpkin, warm spices, vanilla, and chocolate chips for a delicious treat. Soft, buttery, and low-carb — perfect for any season!
Pumpkin and warm spices are fall favorites, and these keto cookies capture that cozy flavor in every bite. Made with a blend of almond and coconut flours, they have a soft, buttery texture without the extra carbs. Plus, keto-friendly ingredients are easier than ever to find, making low-carb baking simple.
These cookies bake up in no time, filling your kitchen with the comforting scent of pumpkin spice! If our Keto Pumpkin Cookies have you craving more cozy pumpkin desserts, try these delicious Pumpkin Balls!
Why You’ll Love Our Keto Pumpkin Cookies
- Quick and Easy: With just 15 minutes of prep, these cookies bake up in under 20 minutes. A fast, delicious low-carb treat!
- Simple Ingredients and Tools: You only need a few basic pantry staples — no fancy gadgets required! Parchment paper makes for easy cleanup, and you’re good to go.
- Delicious Flavor: Pumpkin spice and chocolate chips blend perfectly for a warm, cozy treat that’s just the right amount of sweet!
How to Make Perfect Keto Pumpkin Cookies
Prepare – Preheat your oven to 325°F and line a baking sheet with parchment paper for easy cleanup.
Mix the Wet Ingredients – In a large bowl, beat the eggs, then whisk in the vanilla extract, pumpkin puree, and softened butter until smooth.
Add the Dry Ingredients – Stir in the granulated erythritol, baking powder, and pumpkin spice. Once combined, mix in the almond and coconut flour until a dough forms. Finally, fold in the chocolate chips, saving a few for topping.
Shape the Cookies – Roll the dough into 2-inch balls and flatten them slightly on the baking sheet. Press a few extra chocolate chips on top for a bakery-style look.
Bake – Bake for 18 minutes or until the edges turn golden. The cookies will still be soft when hot but will firm up as they cool. Let them rest on the tray before moving to a wire rack.
Pro Tip
Watch the Edges: If they start turning a deeper golden color, your cookies are ready. Removing them while slightly soft helps keep them chewy instead of dry.
Key Ingredients and Substitutions
- Almond Flour: The main flour used in this recipe, provides a light texture and nutty flavor while keeping the cookies low-carb.
- Coconut Flour: Adds a slight density and helps absorb moisture, complementing the almond flour for the perfect cookie texture.
- Chocolate Chips: A low-carb, sugar-free variety adds richness and a touch of sweetness to balance the spices.
- Granulated Erythritol: A keto-friendly sweetener that adds sweetness without the carbs, perfect for this low-carb recipe.
- Pumpkin Puree: Brings the signature fall flavor and moisture to the cookies.
- Pumpkin Spice: Adds a warm, aromatic spice mix that makes these cookies feel like autumn in every bite.
Frequently Asked Questions
Can I use a different type of chocolate?
Absolutely! You can swap the chocolate chips for any keto-friendly, unsweetened, or dark chocolate (at least 70% cocoa). The sweetness from the erythritol ensures the cookies still taste just as delicious!
Why do we use both coconut flour and almond flour?
The combination gives the cookies the best texture. Coconut flour absorbs moisture, while almond flour adds moisture. Together, they balance the cookie’s texture, contributing protein and fiber while keeping the cookies low-carb and gluten-free.
Is Erythritol safer than sugar?
Erythritol doesn’t impact blood sugar or cause an insulin spike, making it a good option for weight control or managing diabetes. Though artificial, it naturally occurs in fruits like peaches, pears, and grapes.
Keto Pumpkin Cookies
Ingredients
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- ½ cup Chocolate Chips
- 2 Eggs
- ⅔ cup Granulated Erythritol
- 3 tbsp Butter softened
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- ⅓ cup Pumpkin Puree
- ½ tsp Pumpkin Spice
Instructions
- Preheat the oven to 325°F and line a large baking tray with parchment paper.
- Beat the eggs in a large bowl, then mix in vanilla extract, pumpkin puree, and softened butter.
- Add the dry ingredients — erythritol, baking powder, and pumpkin spice — and stir to combine.
- Mix in the flours, almond flour and coconut flour, until fully combined, then fold in chocolate chips. You can reserve a few to sprinkle on top of the cookies.
- Shape the dough into 2-inch balls and flatten them gently with your hand. Place extra chocolate chips on top of each cookie.
- Bake for 18 minutes, or until the bottoms are lightly golden. The cookies will be soft when hot but will firm up as they cool. Be cautious not to overbake to avoid a dry texture.
- Cool completely before transferring them off the tray.