Keto Pumpkin Cookies Recipe

Published on April 2nd 2022 by Chigoziri Nwachuku.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Keto Pumpkin Cookies on top of rack

Looking for bakery-quality cookies that are super easy to make? Then you'll want to make these Keto Pumpkin Cookies. They're packed with pumpkin purée and fall spices for a yummy autumnal flavor. And they're sweetened with granular erythritol, so they're keto-friendly too. The simple glaze makes these cookies even more irresistible. Thank goodness, one cookie contains just 38 calories. So you can even splurge on cream with your coffee.

Average: 4.8 (8 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
12 persons


Pumpkin Cookies
  • 1 1/2 cups Superfine Blanched Almond Flour

  • 1/4 cup Granular Erythritol

  • 1 teaspoon Cinnamon, plus some for garnish

  • 1/4 teaspoon Nutmeg

  • Pinch of Salt

  • 1/3 cup Pumpkin Purée

  • 2 tablespoons Granular Erythritol

  • 2 tablespoons Heavy Cream

  • 1/8 teaspoon Vanilla Extract


Pumpkin Cookies Preparation:

Preheat oven to 350 °F. Line a large aluminum cookie sheet using parchment paper or a silicone baking mat.

Add almond flour, erythritol, cinnamon, nutmeg, and salt in a large bowl, stirring well.

Add pumpkin purée and stir until well-combined.

Using a 1.5 tablespoon cookie scoop, scoop dough onto the parchment paper-lined baking sheet. Space scoops 2 inches apart.

Flatten dough to about 1/2 inch high.

Bake for 15 minutes until edges are golden.

Glaze Preparation:

Add erythritol, heavy cream, and vanilla extract to a small bowl.

Using a stainless steel whisk, whisk until smooth.

Once cookies are ready, spread one teaspoon of glaze on each cookie.

Sprinkle with cinnamon and let cool.

Chigoziri Nwachuku

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

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Sharon (not verified)

I made these cookies for a friend, but the cookies were very dry, why no eggs.

Permalink 16 Dec 2023

Chigoziri Nwachuku

Oh no! I'm so sorry they didn't turn out to your liking. The pumpkin puree acts as a substitute for the eggs, eliminating the need to use eggs.

Permalink 18 Dec 2023

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